Ingredients
1 lb. baby potatoes, scrubbed clean
1 tbsp. vegetable oil
1 tbsp. extra-virgin olive oil
1 tbsp. freshly chopped rosemary
1 tsp. garlic powder (optional)
1/2 tsp. chili powder (optional)
Kosher salt
Freshly ground black pepper
Preparation
Step 1Slice potatoes into coins about ¼” thick. In a large skillet over medium-high heat, heat oils. Add potatoes and season with rosemary, salt and pepper. Cook, undisturbed, until potatoes are golden and crusty underneath, 4 to 5 minutes. Flip potatoes and cook until golden on other sides, 4 to 5 minutes more.Step 2 Sprinkle with garlic powder and chili powder, and continue to cook, stirring occasionally, until potatoes are tender, about 2 minutes more. Serve warm.
The Best Cooking Oil As much as we love butter, it burns too quickly over high heat, which is necessary for optimal crispiness. Olive oil tastes great with potatoes but is only a little bit better. The solution: mixing EVOO with vegetable oil (or another neutral oil with a high smoking point). The Best Kind Of Potato Baby Yukon gold if you can! Or another creamy variety. Because russets are super starchy, you might end up with soggy results. (It’s why so many French fry recipes ask you to soak the potatoes in water first.) Curious about other substitutes or eager to make perfect shredded hash browns? Learn more about all the different types of potatoes. No Need to Boil We’ll say it again because we know it’s hard to believe but you seriously don’t need to boil these spuds. Slicing them thin will allow them to cook through in the same amount of time that they need to get brown and crispy on the outside. However, if you know you have a hectic morning (or evening) coming up, you can save yourself a few minutes of prep and slice the potatoes ahead of time. Since potatoes will turn brown once their flesh meets the air, store the potato slices in water in the refrigerator for up to 24 hours so that they keep their color. Be sure to drain and dry them thoroughly before frying. The Correct Way To Add Herbs + Spices You can use whatever spices you’d like—chili powder, garlic powder, paprika, cumin, taco seasoning, even coriander—in a ton of different combinations, but don’t add them too soon! Dried spices can burn very easily. We like to add them during the last couple of minutes of cooking. The case is different for herbs. If you’re using heartier stemmed herbs, like rosemary or thyme, adding them at the beginning of the cooking process is fine. Things like chives, parsley, or basil, should be used at the last minute, lest you want them wilted and sad. Start with these combos and find your signature blend: — Cilantro + cumin + chili powder — Lemon zest + dill + garlic powder — Sliced scallion + turmeric + oregano — Coriander + sumac + black pepper The best part about these pan-fried potatoes (and potatoes in general) is that they can be used as the perfect protein sidekick for any meal. Think of them as a base as well as a side and the options are endless. They’d be a delicious breakfast with creamy scrambled eggs or stuffed in this bacon breakfast burrito. Use these to add a little drama to a classic niçoise salad or as an unexpected base for beef totchos. As always, we promise not to judge if you eat them on their own with a heap of hot sauce, ketchup, or spicy mayo. If you still haven’t had your fried potato fill, check out all the ways we love to eat them. Keep any leftovers stored in the refrigerator in an airtight container for up to 4 days and in the freezer for up to 6 months. Reheating leftover fried potatoes can be tricky since they tend to lose a lot of their moisture. Skip the microwave and reheat them in a non-stick skillet over medium-high with a little bit of oil. Have you made these yet? Let us know how it went in the comments below! Editor’s Note: The introduction to this recipe was updated on April 12, 2022 to include more information about the dish.
