Crispy pan-fried potatoes
Discover the secret to perfect crispy pan-fried potatoes in this easy recipe. With golden brown potatoes, seasoned with salt, pepper, and rich olive oil, enhanced by sun-dried tomatoes and fresh parsley, this dish brings out robust flavors for an irresistible side.
- 30 Aug 2024
- Cook time 20 min
- Prep time 15 min
- 4 Servings
- 6 Ingredients
Crispy pan-fried potatoes are a delicious and versatile dish that can be enjoyed as a side or a main course. This recipe combines the earthy flavor of potatoes with the rich taste of sun-dried tomatoes and the freshness of parsley. It's an easy and quick way to turn simple ingredients into a tasty and satisfying meal.
Ingredients:
Instructions:
- Scrub and wash the potatoes thoroughly. Optionally, you can peel them if you prefer.
- Slice the potatoes into even-sized pieces, about 1/4-inch thick for even cooking.
- Heat a large skillet or frying pan over medium heat. Once the pan is hot, add the olive oil.
- Add the sliced potatoes to the hot olive oil in a single layer. It's important not to overcrowd the pan to ensure the potatoes become crispy.
- Season with salt and black pepper to taste.
- Fry the potatoes for about 5-7 minutes on each side, or until they are golden brown and crispy. Use a spatula to flip them carefully to ensure even cooking.
- Toss the pan occasionally but not too often to keep the crust intact.
- While the potatoes are cooking, roughly chop the sun-dried tomatoes.
- Add the chopped sun-dried tomatoes to the pan for the last 2-3 minutes of cooking to allow them to warm through and release their flavors.
- Once the potatoes are crispy and cooked through, remove the pan from heat.
- Roughly chop the fresh parsley and sprinkle it over the potatoes. Give it a gentle toss to incorporate the parsley evenly.
- Taste and adjust the seasoning if necessary.
- Transfer the crispy pan-fried potatoes to a serving dish.
- Enjoy immediately while they’re still hot and crispy!
Tips:
- Make sure to cut the potatoes evenly to ensure uniform cooking.
- Boil the potatoes briefly before frying to get the perfect crispy texture.
- Use a non-stick pan to prevent the potatoes from sticking and for easier cleanup.
- Don't overcrowd the pan; fry the potatoes in batches if necessary to ensure they get crispy.
- Add the sun-dried tomatoes and parsley at the end to preserve their flavors and textures.
By following these steps, you can make crispy pan-fried potatoes that are bursting with flavor. The combination of crispy edges, savory seasoning, and the brightness of fresh parsley makes this dish truly special. Enjoy them as a standalone snack or as a perfect accompaniment to your favorite meal.
| Nutrition Facts | |
|---|---|
| Serving Size | 280 grams |
| Energy | |
| Calories 230kcal | 9% |
| Protein | |
| Protein 7g | 5% |
| Carbohydrates | |
| Carbohydrates 50g | 15% |
| Fiber 7g | 18% |
| Sugar 7g | 7% |
| Fat | |
| Fat 16g | 18% |
| Saturated 2.22g | 7% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 22ug | 2% |
| Choline 44mg | 8% |
| Vitamin B1 0.27mg | 23% |
| Vitamin B2 0.14mg | 11% |
| Vitamin B3 3.82mg | 24% |
| Vitamin B6 0.79mg | 46% |
| Vitamin B9 50ug | 13% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 60mg | 66% |
| Vitamin E 0.06mg | 0% |
| Vitamin K 70ug | 60% |
| Minerals | |
| Calcium, Ca 50mg | 4% |
| Copper, Cu 0.46mg | 0% |
| Iron, Fe 3.41mg | 31% |
| Magnesium, Mg 80mg | 20% |
| Phosphorus, P 190mg | 15% |
| Potassium, K 1510mg | 44% |
| Selenium, Se 1.70ug | 3% |
| Sodium, Na 510mg | 34% |
| Zinc, Zn 1.04mg | 9% |
| Water | |
| Water 200g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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