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.
301 K 4.2/5 (57 reviews)
1 hour 40 min.
Easy
4 people
3 IngredientsLast modified on: February 3rd 2011
For 4 people, you will need:
1 kg 
3 tablespoons 
Change measures:
Times for this recipe
Preparation: 45 min.
Cooking: 55 min.
All in all: 1 hour 40 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 20 min.
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.
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.
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.
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.
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.
After this time, uncover, salt, and...
Stage 5 - 15 min.
... stir gently so that fried sides of potatoes are on top.
Leave to cook a further 15 minutes, still covered.
Leave to cook a further 15 minutes, still covered.
Stage 6 - 15 min.
Repeat this until potatoes are fried as you like them.
Stage 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.
You should serve them without delay.
Remarks
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.
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.
Keeping: Several days in the fridge, in a closed jar.
Source: My uncle Pierre Barbary, the best self-taught chef I have ever known!.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 20 RDI=8 % | 190 RDI=20 % | 50 RDI=7 % | 1,260 RDI=60 % | 5,250 RDI: 60 % |
| Per 100 g | 1 RDI=1 % | 20 RDI=2 % | 4 RDI=1 % | 120 RDI=6 % | 500 RDI: 6 % |
| Per person | 5 RDI=2 % | 50 RDI=4 % | 10 RDI=2 % | 310 RDI=20 % | 1,310 RDI: 20 % |
How much will it cost?
- For 4 people : 1.10 €
- Per person : 0.30 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Potatoes
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Oil
Like these other recipes: Chicken breasts in a potato crust, Montagnon rice, Croque-monsieur complet, Fillet of beef in a rosemary crust, Curried tuna cubes, ... See them all 91
Salt
Like these other recipes: Scallops with sorrel and Noilly Prat, French toast "cordon bleu", Langoustine and leek tarts, Endives , Normandy seafood stew, ... See them all 643
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