Pan-Fried Potatoes

I’m just realizing, since this is the second potato post in a row, we do eat a lot of potatoes around here. Well, why not? Potatoes are tasty, they go with everything, and they lend themselves to an endless variety of cooking methods. If I have to choose between potatoes and bread — and usually I do — I’ll pick potatoes any day.

I made pan-fried potatoes last night to go with a simple cheese omelet. These “home fries” are one of my favorite potato side dishes, because pan-frying is a quick and easy method that is equally appropriate for breakfast or dinner. If you have leftover boiled potatoes, this is a great way to repurpose them.

I usually parboil the potatoes before frying. This ensures that they cook all the way through and that the insides are creamy. I plan on one medium Yukon Gold potato per person. Here is the method:

  1. Peel the potatoes and cut into cubes of about the same size.
  2. Put the potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil and cook until the potatoes are just tender but not falling apart–until they can just be pierced with a fork. Drain. (If you want to save the potatoes for later cooking, refrigerate them in cold water in a covered dish.)
  3. Cover the bottom of a cast-iron skillet with a film of oil. Heat the skillet over medium-high. Add the potatoes in a single layer, pressing down with the back of a spatula. Season with salt.
  4. Cook until the potatoes are well-browned on the bottom, about 3 minutes. Flip the potatoes in sections and cook the other side until browned. Continue flipping and cooking until they are as browned as you like.

My husband likes these with ketchup, but I think they taste fine all by themselves.


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