Crispy Pan-Fried Potatoes with Golden Crust

Name: Crispy Pan-Fried Potatoes with Golden Crust
Total time: 25 min
Yield: 2 people
Ingredients: 1.3 lb Potatoes; 3 tbsp Sunflower oil; 0.5 tsp Salt; 0.25 tsp Ground black pepper

Vegetarian • Vegan • Gluten-Free • Dairy-FreeUnder 30 MinsStovetopComfort Food • Kid-FriendlyEastern European

Easy

25min

310kcal

2people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A classic recipe for fried potatoes with a perfect golden crust and a tender center.

There is nothing more cozy and homemade than Crispy pan-fried potatoes. This recipe will help you prepare the perfect side dish or a standalone meal using a minimum of ingredients. The secret to perfect Crispy pan-fried potatoes lies in the correct preparation of the potatoes and the choice of temperature. To ensure the Crispy pan-fried potatoes turn out truly golden and don't turn into mush, it is important to remove excess starch before frying. We will use sunflower oil, which holds high heat well, providing that coveted crust. This frying method ensures that the inside of the potato remains soft and tender, while the outside stays appetisingly crispy. Adding salt and pepper at the very end is an important nuance that preserves the texture of the slices. Serve the dish hot; you can complement it with ketchup or mustard that you already have in your fridge. This simple but incredibly tasty 'comfort food' dish never gets old. Follow my tips, and your potatoes will always delight your loved ones.

Ingredients

600 g Potatoes (about 4-5 medium tubers)
3 tbsp Sunflower oil
0.5 tsp Salt
0.25 tsp Ground black pepper

Instructions

1
Peel the potatoes and cut them into strips or thin slices about 5-7 mm thick.
2
Rinse the sliced potatoes in cold water to wash off excess starch, and be sure to dry them with a paper or clean kitchen towel. This is critical for the crunch.
3
Heat a frying pan over medium heat and add the sunflower oil.
4
Place the potatoes in an even layer in the preheated oil. Do not stir for the first 5 minutes so that a crust forms on the bottom.
5
Carefully flip the potatoes and fry for another 10-15 minutes, stirring occasionally, until fully cooked and golden brown.
6
Two minutes before they are done, sprinkle with salt and ground black pepper.
7
Remove from heat and serve immediately.

Chef's Tips

•Do not cover the pan with a lid during frying, otherwise the potatoes will turn out stewed rather than fried.
•If you like a bit of spice, serve the finished potatoes with your mustard.