What To Know
- Allow the potatoes to cook undisturbed for 5-7 minutes, or until they start to brown on the bottom.
- After pan-frying, transfer the potatoes to a baking sheet and roast them in the oven at 425°F (220°C) for 15-20 minutes, or until they are crispy and golden brown.
- If the potatoes start to stick to the pan, reduce the heat and cook for a few more minutes before flipping.
Pan-frying new potatoes is an art that transforms these humble vegetables into a delectable side dish or appetizer. This guide will provide you with step-by-step instructions, tips, and variations to help you master the technique of pan-frying new potatoes.
Selecting the Right Potatoes
The first step to successful pan-frying is selecting the right potatoes. New potatoes, also known as baby potatoes, are ideal due to their small size and thin skin. Choose potatoes that are firm, smooth, and free of bruises or blemishes.
Preparing the Potatoes
1. Wash the potatoes: Thoroughly rinse the potatoes under cold water to remove any dirt or debris.
2. Cut the potatoes: Cut the potatoes into halves or quarters, depending on their size. This will help them cook evenly and develop a crispy exterior.
3. Season the potatoes: In a large bowl, toss the potatoes with salt, pepper, and any other desired seasonings. You can also add herbs like rosemary or thyme for extra flavor.
Choosing the Right Pan and Oil
A well-seasoned cast-iron skillet or a heavy-bottomed stainless steel pan is recommended for pan-frying potatoes. These pans distribute heat evenly and can withstand high temperatures.
For the oil, use a high smoke point oil such as canola oil, vegetable oil, or grapeseed oil. Avoid using olive oil, as it has a lower smoke point and can burn easily.
Pan-Frying the Potatoes
1. Heat the oil: Add enough oil to the pan to cover the bottom by about 1/4 inch. Heat the oil over medium-high heat.
2. Add the potatoes: Carefully add the potatoes to the hot oil. Do not overcrowd the pan, as this will prevent them from crisping up.
3. Cook undisturbed: Allow the potatoes to cook undisturbed for 5-7 minutes, or until they start to brown on the bottom.
4. Flip the potatoes: Use a spatula to gently flip the potatoes over. Cook for an additional 5-7 minutes, or until they are golden brown and tender on the inside.
5. Drain the potatoes: Remove the potatoes from the pan and drain them on paper towels to remove any excess oil.
Seasoning and Serving
1. Season to taste: While the potatoes are still hot, season them with additional salt, pepper, or other desired seasonings.
2. Garnish: Garnish the potatoes with fresh herbs such as parsley or chives for added color and flavor.
3. Serve: Serve the pan-fried new potatoes immediately as a side dish or appetizer.
Variations on Pan-Fried New Potatoes
1. Garlic and Herb Potatoes: Add minced garlic and chopped fresh herbs like rosemary or thyme to the seasoning for extra flavor.
2. Cheese-Crusted Potatoes: Sprinkle grated Parmesan cheese over the potatoes during the last few minutes of cooking to create a crispy cheese crust.
3. Spicy Potatoes: Add a pinch of chili powder or cayenne pepper to the seasoning for a touch of heat.
4. Roasted Potatoes: After pan-frying, transfer the potatoes to a baking sheet and roast them in the oven at 425°F (220°C) for 15-20 minutes, or until they are crispy and golden brown.
Tips for Perfect Pan-Fried New Potatoes
- Use a sharp knife to cut the potatoes evenly for consistent cooking.
- Do not stir the potatoes too often during cooking, as this will prevent them from crisping up.
- If the potatoes start to stick to the pan, reduce the heat and cook for a few more minutes before flipping.
- Serve the potatoes immediately for maximum crispiness.
The Perfect Pairing: Pan-Fried New Potatoes and Sauces
Pan-fried new potatoes pair well with a variety of sauces, including:
- Garlic Aioli: Combine mayonnaise, garlic, lemon juice, and salt to create a creamy and flavorful sauce.
- Herb Butter: Melt butter and stir in chopped fresh herbs like parsley, chives, or rosemary.
- Mustard Sauce: Whisk together Dijon mustard, honey, and olive oil for a tangy and sweet sauce.
Popular Questions
Q: What are the best potatoes for pan-frying?
A: New potatoes (baby potatoes) are ideal due to their small size and thin skin.
Q: Can I use other types of oil for pan-frying?
A: Yes, you can use other high smoke point oils such as canola oil, vegetable oil, or grapeseed oil.
Q: How do I know when the potatoes are done cooking?
A: The potatoes are done cooking when they are golden brown and tender on the inside. You can insert a fork or toothpick to check for doneness.
Q: What can I do if my potatoes start to stick to the pan?
A: Reduce the heat and cook for a few more minutes before flipping. You can also add a splash of water to the pan.
Q: How can I make my pan-fried potatoes extra crispy?
A: After pan-frying, transfer the potatoes to a baking sheet and roast them in the oven at 425°F (220°C) for 15-20 minutes, or until they are crispy and golden brown.
