This pan fried potatoes recipe is super easy to make. They’re an amazing wholesome snack on those cold days when you just need carbs, and they’re very cheap to make.
Ever since I was a kid, I have adored potatoes. French fries, chips, mashed potato – you name it. But the crispy oiliness of restaurant-grade fries is hard to match in a normal kitchen. Enter my pan fried potatoes recipe.
All it takes is a bit of chopping, heating some oil in a saucepan, and then adding a bit of spice. Voila, crispy potatoes reminiscent of that taste you get from a deep fryer.
My friend has also tried pan fried potatoes and onions, which she said was pretty good. Unfortunately, it’s not something I’ll ever try, as I can’t eat much onion.
Speaking of dietary requirements, I like being clear about what goes into my food. I’m happy to say that this pan fried potatoes recipe is:
- Gluten-free
- Vegan/Dairy free
- Low FODMAP
- Onion-free
- Garlic-free
It couldn’t be easier to make!
What you need to make my pan fried potatoes
- A small pot
- A non-stick frying pan
- Oil
- Potatoes
- Salt and pepper
- Optional: paprika and cumin
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So… is it healthy to eat potatoes?
Need an excuse to eat a snack of only potatoes? Well, look no further. UC Davis Health says potatoes are good for you! They are high in Vitamin C, potassium, and fiber. Some types even have nutrients that help with eye and heart health.
Tips for making these crispy potatoes
- Don’t over-boil the potatoes in the pot, or they will get too mushy and not crisp up well in the pan.
- Taste-test regularly while you salt the potatoes, or you’ll risk over-salting them.
- If you want a different flavor, you could use a simple chili powder mix.
Pan Fried Potatoes Recipe
This pan fried potatoes recipe is super easy to make, very cheap, and specially onion-free and garlic-free for sensitive stomachs.
Ingredients
- ½ pound potatoes (approximately 2 medium), scrubbed clean
- 2 Tablespoons canola oil
- Salt and pepper, to taste
- 2 teaspoons paprika (optional)
- 1 teaspoon cumin (optional)
Instructions
- Finely chop potatoes into ½-¼ inch cubes.
- Heat up a small pot of water over high heat. Add cubed potatoes and boil for no more than 3 minutes, until they are slightly soft but still undercooked.
- Heat oil in a saucepan (ideally non-stick) over medium-high heat. Use enough oil to cover the bottom of the pan.
- Once the oil is hot (but not bubbling) add the potatoes. Be gentle, so the oil does not splash. Only add enough potato to cover the bottom of the pan in a single layer.
- Put a lid on the pan and leave it for 15 minutes.
- Use a spatula to flip the potatoes.
- Turn the heat up to high. Watch the potatoes closely to ensure that they do not burn. Serve them into a bowl once golden brown.
- Season with salt and pepper. Be sure to stir and taste regularly as you season, because it is very easy to over-salt them. Optional: season with paprika and cumin.
Notes
- Do not let the potatoes over-cook in the pot with boiling water, as they can then become mush in the pan.
- Keep a very close eye on the potatoes once you turn up the heat or they will burn. It is better to under-salt rather than over-salt.
- Sometimes, I like to only add part of the cooked potatoes to the bowl, season them until they are just over-salted, and then add the rest and stir them in.
Nutrition Information:
Yield: 1 Serving Size: 1Amount Per Serving: Calories: 475Total Fat: 29gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 0mgSodium: 325mgCarbohydrates: 52gFiber: 7gSugar: 3gProtein: 7g
Nutritional information isn't always accurate and it will vary based on the specific ingredients used.
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