PAN FRIED POTATOES
Easy to make and great with Recipe #272121 or any other beans! Leave out the butter and it is vegan!
Provided by Secret Agent
Categories Low Protein
Time 40m
Yield 1 panful, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Microwave the potatoes or use leftover baked potatoes (Recipe #280220) and set aside until cool enough to handle. Peel the potatoes and slice about 1/3 inch thick in rounds.
- Heat oil and butter in pan and when butter stops sizzling start cooking the onion but don't let them brown much.
- I use a 9" preheated cast iron pan for this recipe.
- Add potatoes to the pan and put a lid on it over medium low heat until the potatoes are starting to brown on the bottom, and then remove the lid and continue browning. Add salt and pepper on top of the potatoes.
- When the bottom of the potatoes are brown enough for you (should be mahogany colored) put a plate over the pan and flip the potatoes out. Slide the potatoes back into the pan (first add a little butter if it needs it) and brown the potatoes. Do not replace the pan lid.
- Slide potatoes onto a platter and sprinkle with paprika. Cut into wedges and serve with eggs, beans, what you like.
Nutrition Facts : Calories 230.9, Fat 6.5, SaturatedFat 2.3, Cholesterol 7.6, Sodium 14.4, Carbohydrate 39.9, Fiber 5.2, Sugar 2.8, Protein 4.7
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Toes Duncan
[email protected]I can't wait to try this recipe!
Meshack Pasco
[email protected]This recipe is a keeper!
Shirletta Pope
[email protected]Thanks for sharing this recipe!
Angela Hudson
[email protected]I'm going to try this recipe with sweet potatoes next time.
M. Sufyan
[email protected]I would definitely make this recipe again.
Zafro Khan
[email protected]Overall, I thought this was a good recipe. The potatoes were tasty and easy to make.
wkso mbe
[email protected]The potatoes took longer to cook than the recipe said they would.
Boyfriend Chuquiana
[email protected]I had to add more salt and pepper than the recipe called for.
BA Belal
[email protected]The potatoes were a little too oily for my taste.
Lynn Johnston
[email protected]I'm not usually a fan of pan-fried potatoes, but this recipe changed my mind. They were so crispy and flavorful.
Theeng
[email protected]The addition of garlic and herbs really took these potatoes to the next level.
Treva Sexton
[email protected]I used Yukon Gold potatoes, and they held their shape really well during frying.
Keyanno Keyanno
[email protected]The step-by-step instructions were easy to follow, and the cooking time was just right. My potatoes turned out perfectly golden brown.
Radil Bandara
[email protected]I've tried many pan-fried potato recipes, but this one is definitely my favorite.
Sylvia Luppen
[email protected]These pan-fried potatoes were a hit at my last dinner party! The crispy exterior and fluffy interior were perfectly balanced, and the seasoning was spot-on.