Pan-fried potatoes

Pan-fried potatoes
What could be simpler than fried potatoes? No need of a recipe for that! Quite right, but it's also very easy to end up making fried mash instead. Here are the main pitfalls to avoid.
250K 48 4.3
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Last modified on: February 3rd 2011

Keywords for this recipe:GrilledPotatoesPan-friedTips

For 4 people, you will need:

Change to the quantities for: 2 people 4 people 8 people 12 people

How long does it take?

Time required for this recipe:
PreparationCookingStart to finish
42 min.55 min.1 hour 37 min.
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Step by step recipe

Stage 1 - 20 min.
Pan-fried potatoes : Photo of step #1
Peel and wash 1 kg potatoes.

Cut into medium sized pieces if you have big potatoes, the ideal size is about that of your thumb.

If you cut potatoes, wash again. This is very important because cutting potatoes releases starch, and that starch will make them stick when cooking.

After washing, dry in a cloth. This is another important point, because wet potatoes can make the hot oil spit dangerously.

Stage 2 - 2 min.
Pan-fried potatoes : Photo of step #2
Pour 3 tablespoons oil into a non-stick pan on medium heat, and add potatoes. Stir well to coat each potato with oil.

Stage 3 - 40 min.
Pan-fried potatoes : Photo of step #3
Turn down heat, cover, do not salt and do not touch for at least 40 minutes.

You must resist all temptation to salt because it makes them stick, and to stir them because it is useless and eventually produces famous fried mash.

Stage 4 - 5 min.
Pan-fried potatoes : Photo of step #4
After this time, uncover, salt, and...

Stage 5 - 15 min.
Pan-fried potatoes : Photo of step #5
... stir gently so that fried sides of potatoes are on top.

Leave to cook a further 15 minutes, still covered.

Stage 6 - 15 min.
Pan-fried potatoes : Photo of step #6
Repeat this until potatoes are fried as you like them.

Stage 7
Pan-fried potatoes : Photo of step #7
Be careful because once fried, potatoes can't be kept waiting, covered or not they will go soft.

You should serve them without delay.


Brief summary of the method: wash and dry potatoes, coat with a little oil, cook slowly without salt and without stirring for 40 minutes, only then should you salt and stir to cook on all sides.

You will get excellent results with rattes (small firm waxy potatoes), they are already just the right size.

My uncle Pierre, a great chef, when he was chef of his own restaurant, used this dish to test new young cooks.


Several days in the fridge, in a closed jar.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
1,255 Kcal or 5,254 Kj20 gr190 gr46 gr
63 %8 %18 %7 %
Per 100 g
Energetic valueProteins CarbohydratesFats
120 Kcal or 502 Kj2 gr18 gr4 gr
6 %1 %2 %1 %
Per person
Energetic valueProteins CarbohydratesFats
314 Kcal or 1,315 Kj5 gr48 gr12 gr
16 %2 %4 %2 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

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My uncle Pierre Barbary, the best self-taught chef I have ever known!.

More recipes?

This recipe uses (among others)
PotatoesPotatoes: You can get more informations, or check-out other recipes which use it, for example: Gratin Comtois, Big knife-cut chips (French fries) , Hot box cheese , Super-green, super-thrifty soup, Taos hotpot, ... All
OilOil: You can get more informations, or check-out other recipes which use it, for example: Fish in a seed crust, French toast "cordon bleu", Comtoise tart for Seàn, Hachis parmentier, Split peas "à la française", ... All
SaltSalt: You can get more informations, or check-out other recipes which use it, for example: Filet mignon with mustard and tarragon sauce, Raw beetroot mousse with walnuts, Turmeric risotto, "Buttonhole" quail eggs, Summer Salmon Blanquette, ... All

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