Recipes · Side dishes
Pan-Fried Potatoes from Boiled Potatoes
AI-written · not yet kitchen-tested
Crispy pan-fried potatoes work with boiled potatoes from the day before, a heavy pan and some patience: turn them only when the underside is brown. Salt goes in at the end.
This recipe was written with AI assistance and has not yet been kitchen-tested. Check quantities and times as you cook, and follow safe core temperatures for meat, poultry, fish and eggs.
Ingredients
- 800 g (1.8 lb) boiled waxy potatoes from the day before, about 1 kg (2 1/4 lb) raw
- 3 tbsp clarified butter or oil
- 1 large onion
- 100 g (3.5 oz) diced bacon optional
- salt and pepper to taste
- 1 tsp sweet paprika optional
- 2 tbsp chopped parsley
Method
- Peel the boiled potatoes and cut them into slices about 5 mm (1/4 inch) thick. Cut the onion into thin rings or dice.
- Heat the clarified butter in a skillet over medium-high heat. Add the potato slices in a single layer and fry for 8 minutes without moving them.
- Turn the potatoes and fry for another 8 minutes, until the second side is golden brown as well.
- Add the bacon and onion and fry for 5 more minutes, until the onions have some color.
- Only now season with salt, pepper and paprika, fold in the parsley and serve right away.
Tip: Do not overcrowd the pan. With too many potatoes they steam instead of browning, so fry them in two batches.
Tip: Let freshly boiled potatoes steam off and cool completely first, otherwise they turn mushy.