Pan-Fried Potatoes

Pan-Fried Potatoes

Who doesn't love a good French fry?! Let's talk Fried. Fried foods are cooked submerged in hot fat. Typically a batter or breading is used to prevent burning and retain moisture. Temperature control is very important in frying. Too high of a heat will burn the outside of food without cooking the interior. Too cool temperatures will result in a soggy greasy finished product. Pan frying is a variation of frying in which the food is only partially submerged in hot fat, and then turned to finish. It is important to drain fried foods to remove excess oil.

Pan-Fried Potatoes


4 Yukon Potatoes, sliced evenly

1 tsp salt 1 tsp pepper

Vegetable oil for frying enough to heavily coat the potatoes, (about 1/3 cup)

2 sprigs of parsley, chopped




  1. Rinse and slice the potatoes evenly.

  2. Heat the oil in a sauté or cast iron pan over medium-high heat. When the oil has reached 350°F, sprinkle some salt and place the potatoes in the pan, being careful not to crowd the pan.

  3. Cook until the sides are golden brown, only a few minutes, and gently turn using a metal spatula/turner. Cook until golden and crisp.

  4. Remove the fried potatoes and drain on paper towel lined dish. Season with salt & pepper. Garnish with chopped parsley. Serve hot.

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