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.
220,7994.3/5 for 41 ratings
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Last modified on: February 3rd 2011

For 4 people, you will need:

Change those ingredients 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.
Keeping: Several days in the fridge, in a closed jar.
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?
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Step by step recipe

Stage 1 - 20 min.
Pan-fried potatoes : Photo of step #1
Peel and wash 4 cups + 3 tablespoons 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.

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.

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.

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.
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 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: Salt cod brandade, Fillets of sole Dieppoise, Chilli langoustines, Piedmont salad, Mushroom velouté, ... All
OilOil: You can get more informations, or check-out other recipes which use it, for example: Rémoulade dressing, Oven omelette, Croque-monsieur complet, Onion fondue, Crispy potato galette with leeks, ... All
SaltSalt: You can get more informations, or check-out other recipes which use it, for example: Five hours poultry, The total turnip, Home-made potato crisps , Crab Cakes, Confit of carrots with bacon, ... All

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