This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
319 K 4.2/5 (57 reviews)
1 hour 40 min.
Easy
1.10 €
4 people
3 IngredientsLast modified on: February 3rd 2011
1 kg 
3 tablespoons 
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
Like these other recipes: Home-made potato crisps , Chilli potato wedges, Pork roast with herbs, Chard and cauliflower soup, Watercress soup, ... See them all 90
Oil
Like these other recipes: Gratin Parmentier, Avocado mayonnaise, How to cook red meat properly, Croustipatates, Spinach à la Lorraine, ... See them all 104
Salt
Like these other recipes: Express sauerkraut, Potato and broccoli gratin, Light herb sauce, Comtoise tart for Seàn, Crispy spinach rolls, ... See them all 697
Other recipes you may also like
Apple-almond shortbread tart
A great pastry classic, with a shortbread base, almond cream and apple slices. September 24th 202327 K
Foie gras cured in salt
This a quite different preparation from the terrine of foie gras, this time it does not go in the oven, the liver is salted for 48 hours and it "cooks" (or cures) in this way. December 23th 2017582 K5 2 days 16 hours 30 min.
Poached eggs
Poached eggs are cooked, without the shell, in barely simmering (nearly boiling) water. White should be firm and yolk soft, that's the difficulty. This recipe teaches you how to succeed with three important points. January 8th 2013335 K5 2 hours 40 min.
Walnut paste
Very similar to marzipan (almond paste) in method, walnut paste is very tasty. February 21th 2011324 K 63.5 15 min.
Fish in a sesame crust
Fish portions cooked in 2 stages: first in the pan, then in the oven, covered with a sesame paste which turns crisp when baked. February 28th 2012175 K4.4 45 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-12)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 5 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.