fry small potatoes

How to Make Perfect Pan-Fried Potatoes

Pan-fried potatoes are a crispy, golden, and universally loved dish. Here’s a simple guide to making them delicious every time.

Ingredients:

500g small potatoes (waxy varieties like Yukon Gold work best), 2 tbsp olive oil or butter, 2 cloves garlic (minced), 1 tsp paprika, salt, pepper, and fresh herbs (rosemary or thyme, optional).

Steps:

1. Prep the Potatoes: Wash and scrub the potatoes well. If small, leave them whole; if larger, halve or quarter them to ensure even cooking. Parboil for 5-7 minutes until slightly tender—this speeds up frying and ensures a creamy inside. Drain and pat completely dry (crispiness depends on this!).

2. Heat the Pan: Heat oil or butter in a non-stick skillet over medium-high heat. Add the potatoes in a single layer (don’t overcrowd the pan; fry in batches if needed). Let them sear undisturbed for 5-7 minutes until golden brown and crispy on one side.

3. Season and Flip: Flip the potatoes, then add garlic, paprika, salt, and pepper. Cook for another 5-7 minutes, tossing occasionally, until all sides are crispy and the garlic is fragrant.

4. Finish and Serve: If using herbs, sprinkle them in the last minute. Transfer to a plate, garnish with extra herbs or flaky salt, and enjoy hot as a side dish or snack.

Tips: For extra flavor, toss parboiled potatoes with cornstarch before frying—it creates an extra-crispy crust! Adjust spices to your taste; try cumin for a smoky twist or chili flakes for heat. These potatoes pair perfectly with eggs, salads, or grilled meats. Happy cooking!