This recipe for making crispy pan fried potatoes is the perfect side dish for any meal. This recipe brings back so many memories of grandma's home cooking! It's guaranteed to give you a mouthwatering dish with the perfect balance of crispy exterior and fluffy interior. Our recipe simplifies the traditional process by eliminating the need to pre-cook potatoes. All you need for these perfect potatoes is to slice them thin and use good quality oil.
You can slice the potatoes by hand or use a mandoline. I like using the mandoline because it makes the slices all the same thickness. Plus it is so much easier. If you don't have a mandoline, a sharp knife works just fine, just keep in mind that the thickness of the potatoes will affect cooking time.
Oil Temperature: If the oil isn't hot enough (around 350-375°F or 175-190°C), the potatoes will absorb the oil and turn soggy. Too hot, and they'll burn before cooking through Type of Oil: Use an oil with a high smoke point, like canola or peanut oil, which can sustain the high temperatures needed for crispiness.
Don't overcrowd the pan. Too many potatoes in the pan can lead to steaming. Fry in smaller batches to allow each piece to crisp up. And make sure the potatoes don't have moisture on them. Wet potatoes will steam rather than fry.
You don't need to boil the potatoes first. just slice your potatoes thin so that they cook faster in the pan. This is how Grandma used to make her potatoes, and the results are delicious!
Russet, Idaho, and Yukon gold potatoes are excellent options for making cottage fries. These varieties are rich in starch, which contributes to the potatoes' ability to expand during cooking, resulting in a lighter and fluffier texture.
1. Spicy Cottage Fries: Add a pinch of cayenne pepper and some sliced jalapeños. 2. Cheesy Herbed Cottage Fries: Top with Parmesan cheese and fresh herbs. 3. "Loaded" Cottage Fries: Top with shredded cheese, bacon bits, and green onions.
These pan fried potatoes are fast and easy. You have endless options to satisfy different taste buds, from spicy to cheesy or even a loaded version. Just remember to thinly slice and dry your potatoes before frying. Now, grab those spuds, heat up the pan, and let the magic happen! Happy cooking.