Learn How To Cook Potatoes On The Stove. It’s the perfect side that every home chef should have in their repertoire.
For many (me included), potatoes are the starchy side of choice, and we never tire of finding new ways to make them. I love making fancy dishes, but when it comes to potatoes, sometimes simple really is best—and perfectly pan-fried potatoes are the ultimate example. “God is in the details,” said American architect Mies van der Rohe. He wasn’t talking about frying potatoes at the time, but he might as well have been. When done right, pan-fried potatoes are a humble yet sublime side dish that elevates whatever they’re served with.
These potatoes are fluffy on the inside, crisp on the outside, and subtly seasoned with sea salt, black pepper, and optional garlic powder or smoked paprika to let the potato’s natural flavor shine through. The trick is not to skimp on the salt but to go light with the other seasonings. You want that extra layer of flavor without overpowering the potato itself.
I’ve included the option of using a neutral oil or butter, but truly, any fat you like will work. Personally, I love the rich flavor butter adds, but ghee or olive oil are excellent choices, too. And if you can get your hands on goose or duck fat, use that instead. Both fats have a high smoke point, which is crucial if you want to achieve that perfectly golden and delectably crisp crust. It’s a little trick I picked up in France, and the results are absolutely divine.
Once you try this simple recipe, it will become one of your go-to ways of preparing potatoes. It’s quick, easy, and completely irresistible. It makes a perfect dinner side but fits in just as beautifully on a fancy brunch table.
Delicious ways to dress your potatoes
Though the beauty of these potatoes is their simplicity, sometimes I like to fancy them up for a special occasion. For an easy Southern twist that’s perfect for brunch, toss the potatoes with crispy crumbled bacon, top them with grated cheddar, and place them under the grill until the cheese is melted and bubbling. Serve with a scattering of chopped jalapeños and finely chopped chives or green onions. You can also use shredded Gruyère, leave out the bacon, and top the potatoes with a drizzle of crispy chili oil. For chimichurri-style potatoes, make a mixture of finely chopped flat-leaf parsley, oregano, garlic, red chili, red wine vinegar, and olive oil. Toss the warm potatoes through this mixture and serve. Prepared this way, they’re lovely alongside a steak or grilled fish. And if you’re really in the mood to dazzle your taste buds, top the potatoes with grated Parmesan, pop them under the grill, scatter with chopped flat-leaf parsley, and serve them with truffle mayonnaise. Absolutely delightful!
How do I store leftovers?
These potatoes are best served hot and fresh. You can keep them warm in a 200°F oven while finishing the rest of the meal, but for the very best texture, serve them straight out of the pan. Leftovers can be stored in an airtight container in the fridge for up to 3 days. They will lose their crispy goodness, but they will still work well in a soup, stew, or in a potato hash or omelet. You can also freeze them for up to 3 months in a freezer-safe container or Ziploc bag. Thaw overnight in the fridge.
Serving suggestions
For dinner, these delicious potatoes pair beautifully with a classic Roast Chicken served with a side of Sautéed Asparagus. They’re also excellent for brunch alongside a hearty Frittata or an elegant Quiche Lorraine. Finish with a refreshing touch by offering this vibrant Citrus-Mint Fruit Salad with either meal.
How To Cook Potatoes On The Stove
Ingredients
- 1 1/2 pounds russet potatoes
- 2 tablespoons canola oil or unsalted butter
- Sea salt to taste
- Freshly ground black pepper to taste
- 1/2 teaspoon garlic powder optional
- 1/2 teaspoon smoked paprika
- Fresh parsley finely chopped, for optional garnish
Instructions
- Start by peeling the potatoes and dicing them into uniform 1/2-inch cubes. Rinse the diced potatoes under cold, running water to remove excess starch (this will help with crispiness). Make sure to pat them dry thoroughly using kitchen paper or a clean dish towel.
- Place a heavy-bottomed skillet over medium-high heat. Add the canola oil or butter and let it heat up until it shimmers or the butter is melted.
- Add the potato cubes to the hot skillet in a single layer. Do this in batches if your skillet is too small. Sprinkle with sea salt, black pepper, and the optional garlic powder and/or smoked paprika powder. Cook for about 10-15 minutes, until the potatoes are golden brown and crispy on the outside but tender on the inside. Stir occasionally.
- Transfer the potatoes to a serving plate using a slotted spoon to drain any excess oil. Sprinkle with the chopped parsley and serve hot.
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