Pan Fried Potatoes
Fried potatoes are the perfect crispy and fluffy side dish.
Servings: 4
Calories: 214
Equipment
Ingredients
- 1½ pounds baby potatoes
- ⅓ cup water
- 2 Tablespoons oil plus more as needed
- 1 Tablespoon chopped fresh parsley finely chopped
- ½ teaspoon garlic powder
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Optional Garnish
- ¼ cup sour cream
- green onions chopped, or chives
- parsley
Instructions
- Cut potatoes in half and place cut side down in a large skillet. Add water and oil.
- Turn skillet to medium high heat, cover, and cook for 6-8 minutes, or until water evaporates and potatoes are soft.
- Remove lid and cook for an additional 2-3 minutes, or until potatoes are golden brown and crispy. Add an additional 1 Tablespoon of oil if needed.
- Add potatoes to a serving dish and toss with parsley, garlic powder, salt, and pepper.
- Garnish with sour cream, green onions, chives, or fresh parsley if desired.
Notes
- This recipe is much faster than roasting potatoes in the oven.
- Leftover potatoes will keep in the refrigerator for 4 days.
Nutrition
Calories: 214 | Carbohydrates: 31g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 5mg | Sodium: 169mg | Potassium: 758mg | Fiber: 4g | Sugar: 1g | Vitamin A: 135IU | Vitamin C: 35mg | Calcium: 44mg | Iron: 1mg