Delicious, crispy, and fried potatoes rarely go wrong. For us, it's one of the favorites on the leftovers front.
Recipe for fried potatoes
Delicious, crispy, and pan-fried potatoes are rarely a miss. Here, they are one of the favorites when it comes to using leftovers.
We never make pan-fried potatoes on the same day they are boiled. There is always something we make the next day after having boiled potatoes. Hence, we often plan the next day’s meal at the same time to ensure we don’t waste our ingredients.
It’s super easy to make and pairs perfectly as a side dish for, for example, hash, breaded cutlets, or Wiener schnitzels.
Servings: people
Fried Potatoes
Delicious, crispy, and fried potatoes rarely go wrong. For us, it's one of the favorites on the leftovers front.
Ingredients
- 500 gram Potato Boiled and Cold
- 40 gram Butter
Instructions
- One of the most important things when making fried potatoes is that they are pre-boiled and cooled down.
- However, they must not be too cold when they hit the pan, otherwise you end up "boiling" them instead of frying. As they are already cooked, it’s a waste of time.
- Ensure the potatoes are taken out of the fridge well in advance, so they are not too cold.
- Cut them into smaller pieces and dry them well with a clean tea towel.
- Season them with salt and pepper before placing them in the pan.
- Make sure the pan is hot, it's important (again, to get a crispy crust rather than boil) and give them plenty of butter. More than you generally think. It’s not a lean dish and the most important thing you need the pan for is to give them a crust.
- Fry them for 10-15 minutes on each side and it takes longer than you might think.
- When they are golden on all sides, they are ready.
- Place them on paper towels to absorb the grease before serving.