These pan-fried potato slices are a beautiful and delicious side dish that’s both simple and impressive. Each slice is cooked to a perfect golden-brown, with a crisp exterior that gives way to a soft, tender interior. The potatoes are generously coated in a flavorful mix of finely chopped parsley, aromatic garlic, and salty Parmesan cheese, creating a rich and savory flavor profile that complements the natural sweetness of the potatoes. Unlike deep-frying, this method uses a shallow pan, allowing you to control the level of crispness without making the potatoes greasy.
This recipe is incredibly versatile and can be adapted to fit almost any meal. They make an excellent companion to roasted chicken, grilled steak, or baked fish. The technique is all about patience and a little bit of fat. By cooking the potatoes slowly in a combination of olive oil and butter, you can achieve that sought-after crispy texture without burning them. Arranged in a spiral, as shown in the picture, they are a fantastic dish for a dinner party, a holiday gathering, or just a special weeknight meal. This recipe offers a step-by-step guide to ensuring your potatoes come out perfectly every time—crispy, well-seasoned, and ready to be devoured.
Ingredients
- 2-3 large Russet or Yukon Gold potatoes. These starchy potatoes are perfect for pan-frying because they get crispy on the outside and stay fluffy on the inside.
- 3 tablespoons of extra virgin olive oil.
- 2 tablespoons of unsalted butter.
- 2 cloves of garlic, minced.
- 1/4 cup of grated Parmesan cheese. Use a good quality cheese for the best flavor.
- 2 tablespoons of fresh parsley, finely chopped.
- Salt and freshly ground black pepper to taste.
- Optional: a pinch of red pepper flakes for a little heat.
Instructions
Step 1: Prep the Potatoes
The first and most important step is preparing the potatoes. Scrub the potatoes clean and then slice them into even, thin rounds, about 1/4 inch thick. Use a mandoline slicer if you have one to ensure all the slices are uniform in thickness, which is crucial for even cooking. If you don’t have a mandoline, take your time with a sharp knife to get the slices as consistent as possible.
Once sliced, place them in a large bowl of cold water for at least 15-20 minutes. This step is a game-changer as it removes excess starch from the surface of the potatoes. Less starch means a crispier finish and prevents the slices from sticking together in the pan. After soaking, drain the potatoes completely and dry them thoroughly with a kitchen towel or paper towels. Excess water will cause the oil to splatter and can prevent the potatoes from crisping up.
Step 2: Start the Frying Process
In a large, non-stick skillet or cast-iron pan, heat the olive oil and butter over medium heat. Let the butter melt completely and sizzle. Once the butter and oil are hot and shimmering, carefully place the potato slices in the pan in a single, even layer. It’s important not to overcrowd the pan. If necessary, cook the potatoes in batches to ensure they all get crispy.
Season the potatoes generously with salt and pepper. Let the potatoes cook undisturbed for about 5-7 minutes, or until the bottom side is a deep golden brown and crispy. This is where patience is key—resisting the urge to flip them too early will guarantee that beautiful crust.
Step 3: Flip and Finish Cooking
Using a spatula, carefully flip each potato slice. The second side will cook faster than the first, so be prepared to check on them more frequently. Cook for another 3-5 minutes, until they are also golden brown and crispy. The entire cooking time will depend on the thickness of your slices and the heat of your stove. Once they are golden on both sides and tender when pierced with a fork, they are ready.
Step 4: Add the Flavor and Arrange
Once the potatoes are cooked, reduce the heat to low. Add the minced garlic and sauté for about 30 seconds, stirring it among the potato slices. Be careful not to burn the garlic, as it can turn bitter. Immediately remove the pan from the heat.
Sprinkle the grated Parmesan cheese and chopped fresh parsley over the potatoes, tossing gently to coat them evenly. The residual heat from the pan will melt the cheese and release the aroma of the parsley and garlic. Add red pepper flakes now if you’re using them.
Step 5: Plating and Serving
Carefully transfer the crispy, seasoned potato slices to a serving bowl. For a beautiful presentation like the one in the photo, arrange them in a circular pattern, overlapping the slices. Serve immediately while they are hot and at their crispiest. These potatoes are a delicious, satisfying side that’s guaranteed to be a crowd-pleaser.
Enjoy them as a side for your favorite protein or as a snack all on their own.