Daily Food

Pan Fried Potatoes

A lot of skillet potatoes take way longer than they should. The truth is, you don't need to pre-cook the potatoes at all. You just need to slice 'em thin and choose the best oils—we use olive and vegetable oil to achieve the best crispiness.

Ingredients

1 lb. baby potatoes, scrubbed clean
1 tbsp. vegetable oil
1 tbsp. extra-virgin olive oil
1 tbsp. freshly chopped rosemary
1 tsp. garlic powder (optional)
1/2 tsp. chili powder (optional)
Kosher salt
Freshly ground black pepper

Directions

Step 1
Slice potatoes into coins about ¼” thick. In a large skillet over medium-high heat, heat oils. Add potatoes and season with rosemary, salt and pepper. Cook, undisturbed, until potatoes are golden and crusty underneath, 4 to 5 minutes. Flip potatoes and cook until golden on other sides, 4 to 5 minutes more.

Step 2
Sprinkle with garlic powder and chili powder, and continue to cook, stirring occasionally, until potatoes are tender, about 2 minutes more. Serve warm.