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This is such a simple recipe, which creates such a wonderful result. Serve as a side dish with anything you fancy.
8 people made this
The perfect breakfast side: crispy pan fried baby potatoes.
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Made these again using an All Clad non-stick skillet with much better results than using my cast iron skillet!! The potatoes developed a gorgeous golden brown crust that stayed on the potatoes instead of flaking off and sticking, as was the case with cast iron.
These were fairly tasty, but the cooking process left a thick crusty layer in my cast iron skillet that required a lot of scraping to remove. I might see what the results would be in a heavy non-stick skillet.
These were delicious. I want to try the recipe again without the paprika - the potatoes were just perfectly cooked and so good!
How to cook pan-fried potatoes with onion my mother taught me a long time ago, it was staple dish in my family. I am originally from Siberia Russia and fried potatoes most common side dish in winter. We cooked it on fat melted from bacon or salted pork curd. Melted pork fat call smalez ( смалец ) on the North of Russia. Smalez takes so well high temperature and gives a specific flavor for fried potatoes. On the side, we served often pickled vegetables or mushrooms and of course, meat any kind. I very seldom cook with bacon these days and don’t cook on pork lard, so my Russian style pan-fried potatoes with vegetable oil. Of course, if you add a few small pieces of bacon when frying potatoes it improves the taste.
What are the best potatoes for pan-frying? For the post on the page, I used Russet potatoes. General rules, use potatoes what holds the shape when we fry them or instead fried it comes out mashed. If I am shopping for potatoes, I look for suggestions on how to cook them the best way and choose the best for frying.
The best pan for frying potatoes is a pan with a thick bottom and heavy. It can be seasoned cast iron or other heavy skillets.
I remember, a long time ago in Russia when I was working in a cafe (small restaurant) supplier brought potatoes, it was yellowish color inside and super delicious when I fried them but not good on other dishes for example mashed. Potatoes called Holland potatoes. Why do I mention it? Because I never find equally good potatoes for frying in our local grocery stores. I live in the USA. Please, leave your own recommendation for frying potatoes in the comments below. What kind do you prefer?
Recommended ⇒ Russian Cooking Glossary With Many Photos And Word Pronunciation.
Start by thinly slicing 1 whole large onion and adding it to a large skillet. You will cook the onions for a few minutes before adding the potates
Remove the skin off of the potatoes and slice them thinly. Add butter and olive oil to the skillet over medium heat. I add oil to the pan along with the butter because it allows the butter to heat up to a higher temperature without burning it. Saute on medium heat for 2-3 minutes
I highly recommend having a good knife in the kitchen, especially for these potatoes. They should be pretty thin and having a good Santoku knife or Chef knife makes a very big difference in the kitchen.
My personal favorite knife is this Santoku Knife from JA Henckel
If you would like to read more about my review of this knife and my favorite set of knives, read my article here on the Zwilling Twin Signature 7 PC Knife Block Set.
Next add the sliced potatoes, salt and FRESH CRACKED black pepper. A big player in this recipe is the fresh cracked pepper. It adds an amazing dimension to this side dish
Do not cover. Flip the potatoes with a spatula or cooking spoon every once in a while in order to keep the bottom from burning. Some pieces will get brown and crispy and some will not be as brown.
I have a very specific spoon that I can hardly cook without. It is a cross between a spatula and a spoon, and it is flat. It’s actually called a basting spoon I kid you not, I use it almost every day. I usually choose it over a spoon, and a spatula. Here it is pictured above, get yourself one and fall in love.
You want to make sure some of the pan fried potatoes get nice and crispy while others are a little less done and tender. These make for the BEST fried potatoes and onions! You can see the potatoes and onions starting to brown in the skillet. I like mine a little more crispy
And here you have a beautiful, crisp, tender and tasty dish of potatoes and onions that your family will love! Check out this other recipe as well! >>> Lebanese Spicy Potatoes (Batata Harra)
These super tasty skillet potatoes are deliciously crispy on the outside, and melt-in-your-mouth tender on the inside! Skip the extra step of boiling potatoes first, and cook your potatoes with my simple method for perfect pan fried potatoes and onions!
Crispy fried potatoes are a super easy side with your scrambled eggs, omelets, pancakes, waffles, or french toast for breakfast or a hearty brunch. They're also wonderful when paired with a roasted or rotisserie chicken, meatloaf, a pork roast, or Salisbury steak for dinner.
Pan fried potatoes and onions are a breakfast tradition and a staple side dish that is extremely versatile. You may also see them called 'home fries' or 'skillet potatoes' and they are the base of those 'skillet breakfasts' served at many American diners and cafés.
Simply, they are pan-fried diced potatoes with grated or diced onions and seasoning.
The name kinda says it all, but these are the ingredients you'll need:
Stir-In ideas that you might like to include: minced garlic, diced red or green bell peppers, shallots, green onions, mushrooms, cherry tomatoes, or diced heirloom tomatoes. You might also use fresh herbs including chopped parsley, sprigs of rosemary, or a bunch of thyme.
Once you have your ingredients gathered, follow these steps to cook the potatoes and onions:
I'm going to advocate russet potatoes as the best potatoes for pan frying. It makes sense, they make the best french fries too! However, russet potatoes have a high starch content and if they are not cooked correctly they can end up soggy.
To avoid soggy fried potatoes, be sure to heat your oil before adding the potatoes to the skillet or frying pan. This partially covered method works to cook the potatoes all the way through, but you need that uncovered last half of the cooking time to burn off moisture.
Never! It's a completely unnecessary additional step. Use the method here to get perfectly tender fried potatoes and onions every time!
Butter will burn if used at a high enough heat to really get a good 'fry' on your potatoes. Using oil prevents your potato dish from burning before it even hits your plate.
If you like the taste of butter, reserve it for adding at the end when the heat can be reduced slightly before serving.
This is literally one of the easiest quickest hot side dishes you can make! These Pan Fried Baby Potatoes are super simple and make a complete meal with any meat!
I love potatoes – all kinds! Fried, mashed, boiled, baked, made into soup……….all the potatoes no matter the size or color either!
But these Pan Fried Baby Potatoes are literally the easiest to make! Breakfast, Lunch or Dinner, Supper – any time of the day, any meal! Serve them with gravy, or ketchup, or Red Hot, with cheese sprinkled on top or plain!
Literally quarter the potatoes, throw them in a pan, add salt, pepper and fry them up to a golden brown on the outside, creamy on the inside!
When I fry things I love to use a combination of vegetable oil and butter! The vegetable oil helps the butter have a higher cooking temperature than plain butter so it doesn’t burn as quickly or easily! And the butter because, well it’s butter, a lot of flavor!
My favorite meal to serve these with are my Fried Smothered Pork Chops, the gravy over the potatoes is so good and it has just enough kick to really flavor the potatoes for those that like a little more umph than just salt and pepper!
These would be amazing with your favorite seasoned salt sprinkled over them as well!
For the full instructions for pan fried potatoes, scroll to the bottom of this post.