Pan fried potatoes

    (271)
    25 min

    Cubed potatoes are fried to golden brown and seasoned with garlic and paprika. They make the perfect side dish for a fry up instead of hash browns, or a great alternative to chips.


    249 people made this

    Ingredients
    Serves: 6 

    • 5 tablespoons vegetable oil
    • 6 large potatoes, peeled and cubed
    • 1 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 1/2 teaspoon garlic granules
    • 1/2 teaspoon paprika

    Method
    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. In a large cast iron frying pan, heat oil over medium-high heat. Add potatoes and cook, stirring occasionally, until potatoes are golden brown. Season with salt, pepper, garlic granules and paprika and cook a few minutes more. Serve hot.

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    Reviews & ratings
    Average global rating:
    (271)

    Reviews in English (217)

    by
    0

    Just wanted a snack and this was perfect with tomato ketchup and a beer  -  20 Apr 2014

    by
    326

    Great recipe, but I found a few tips missing: - the shortening has to be genuinely hot before you add the potatos; if it is too cold, the potatos will soak it up and won't close their pores - Don't go over medium heat as the potatos will burn quickly on one side and stay raw on the other (if you do not use cooked potatos) - After having added the potatos, let them sizzle a few minutes (2-3) on one side. If you stir too quickly, they won't caramelize and get crispy. They will still be wonderful, but they won't have that extra touch. Otherwise I found that adding slices of carrots can be a wonderful change, and also spicing the potatos with curry powder or paste.  -  04 Nov 2008  (Review from Allrecipes US | Canada)

    by
    208

    Very good basic fried potatoes. I'm not very patient so after cubing the potatoes, I cooked them in the microwave for about 7 min, which didn't cook them but certainly sped up the frypan part. Also, I subbed veg oil for the shortening (and less of it). Honestly, they're a little plain as is BUT served as a side to a hot plate of scrambled eggs (and a little melted butter over them), they were tasty and filling.  -  25 Mar 2003  (Review from Allrecipes US | Canada)

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