1,441 easy and fully explained recipes, with +66K photos and 78 videos

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.

291K 4.2/5 based on 57 reviews

Last modified on: February 3^rd 2011

Keywords for this recipe:

For 4 people, you will need:

1 0 kg 4 g potatoes
2 3 tablespoons oil
3 salt

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

Change measures: Metric

Metric weight Metric volumes

How long will it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
42 min.	55 min.	1 hour 37 min.

At what time:

When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ?
Work this out...

Step by step recipe

Stage 1 - 20 min.

Peel and wash 0 kg 4 g 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.

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.

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.

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.

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.

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

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,255 Kcal or 5,254 Kj	20 gr	190 gr	46 gr
63 %	8 %	18 %	7 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
120 Kcal or 502 Kj	2 gr	18 gr	4 gr
6 %	1 %	2 %	1 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
314 Kcal or 1,315 Kj	5 gr	48 gr	12 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).

How much will it cost?

For 4 people : 1.09 €
Per person : 0.27 €

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: You can get more informations, or check-out other recipes which use it, for example: Truffade, Grandma's salad, Ramekins of duchess potatoes, Sorrel soup, Gratin with Parmesan flavours, ... All
	Oil: You can get more informations, or check-out other recipes which use it, for example: How to cook potato grenaille , Eggs Arsène, Steak burger topped with egg, Crab Cakes, Ardennes Salad, ... All
	Salt: You can get more informations, or check-out other recipes which use it, for example: Melt-in-the mouth meat and vegetables in a sealed casserole, Broad bean salad with Parmesan, Crispy spinach rolls, Lumberjack turnovers, Tomato and cream cheese terrine, ... All

Other recipes you may also like

Gratin Dauphinois

This recipe is a bit sensitive for people from Dauphiné (a French area around the city of Grenoble), many of them are sure to have the "true" recipe. Here is the version of the famous French chef Michel Guérard. The most interesting thing about gratin Dauphinois, is that it has a delicate hint of...
August 13^th 2016384K 25 1 hour 3 min.

Cauliflower tabouleh

In this tabouleh recipe, the couscous or bulgur is replaced with grated cauliflower florets. This gives it a very fresh and amazing flavour.
April 22^th 2012121K4.1 1 hour 38 min.

Rhubarb tart

This version of rhubarb tart uses a sweetcrust pastry base, almond cream, diced rhubarb cooked until just tender and a rhubarb syrup glaze.
July 14^th 201391K4.3 2 hours 10 min.

Leek and artichoke tart à la piémontaise

This is a quiche-style tart with a Piedmont-inspired twist: the filling is made with eggs, mascarpone (lighter than the usual cream) and Parmesan. The tart still has a moist texture to balance the puff-pastry crust, with the flavour of leeks and purple artichokes.
December 7^th 201647K5 1 hour 25 min.

Strawberry-mint sorbet

For this strawberry and mint-flavoured sorbet, we will be using an unusual method: blending the strawberries with mint leaves. This mixture is then left overnight for the flavours to mingle before being strained and then churned. This makes a delicious sorbet with its full-on strawberry flavour...
August 13^th 201740K3.8 12 hours 26 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.