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.
216,7364.3/5 for 41 ratings
Last modified on: February 3rd 2011
For 4 people, you will need:
How long does it take?
Time required for this recipe:
Keeping: Several days in the fridge, in a closed jar.
| 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 a certain time?
When should I start for the recipe to be ready at a certain 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.
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.
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.
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.
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.
My uncle Pierre, a great chef, when he was chef of his own restaurant, used this dish to test new young cooks.
My uncle Pierre, a great chef, when he was chef of his own restaurant, used this dish to test new young cooks.
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 % |
How much will it cost?
- For 4 people : 1.09 €
- Per person : 0.27 €
Source
My uncle Pierre Barbary, the best self-taught chef I have ever known!.More recipes?
This recipe uses (among others) | Potatoes: You can get more informations, or check-out other recipes which use it, for example: Cauliflower "moelleux" in ramekins, Truffade, Leek and potato soup, Mushroom velouté, Chicken breasts with tarragon, ... All |
 | Oil: You can get more informations, or check-out other recipes which use it, for example: Crispy spinach rolls, Spinach brik parcels, Roquefort sauce, French toast "cordon bleu", Ali Baba bread, ... All |
 | Salt: You can get more informations, or check-out other recipes which use it, for example: Salmon with sorrel, Beurre blanc sauce, Langoustine sabayon tart, Rum babas, Nantes Tourton, ... All |
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