Fried potatoes are something I love not only because my mom made them and I can recall the glorious smell and how delicious they were, but they are different from any type of French fry or potato – they are unique. I make them at breakfast as well as dinner and they complement anything as a side dish.
They are also easy which I believe everyone can appreciate. I learned how to make them from my mom, and I made them all through college and they continue to be a staple side dish in our house. Potatoes are great but sometimes you specifically want fried potatoes!
I chopped up different fresh herbs and add as a garnish which gives great flavor. Sometimes I grate fresh Parmesan over the top before serving. These will be a great hit and you’ll get compliments and requests to have them more often!
Ingredients
1 lb. baby potatoes – scrubbed clean
1 ½ Tbsp. butter
1 ½ Tbsp. extra-virgin olive oil
1 Tbsp. freshly chopped rosemary
1 tsp. garlic powder (optional)
½ tsp. chili powder (optional)
Kosher salt
Freshly ground black pepper
Directions
Slice potatoes into coins about ¼” thick.
In a large skillet (I love my cast iron) over medium to medium-high heat, heat the olive oil and butter together.
Add potatoes to the skillet with a flat side against the pan. Depending on the size of your skillet, you may need to cook the potatoes in a couple of batches. You don’t want to overcrowd the pan.
Season with rosemary, salt, and pepper. Cook, undisturbed, until potatoes are golden and crusty underneath, 4 to 5 minutes.
Flip potatoes and cook until golden on other side, 4 to 5 minutes more. Continue to cook in 5-minute increments, flip, and repeat until the potatoes are a dark golden color and crispy.
When the potatoes are close to being done, sprinkle with salt and pepper (and any other spices) and continue to cook about 2 minutes more. The potatoes should be crispy on the outside but also fork tender.
Serve warm.
Notes
• Garnishes: topping with cheddar, bacon, chives, or parsley adds color and a great touch of added flavor.
• Additions/Modifications:
Squeeze a little lemon over the finished potatoes. It really brightens up the dish – especially if you add chopped fresh herbs!
Choose your favorite herbs and spices to tailor the flavor to your preferences.
Slice onions and add to the potatoes when you turn them to the second side.
• Potatoes: There are many varieties of baby potatoes (also referred to as “petite”). Choose your favorite or even mix a few types – red bliss, fingerling, peewee, and Yukon gold are great choices. You do not want to use large, mature potatoes have a higher starch content which will requires soaking.
• Olive Oil and Butter: The reason you want to mix the olive oil and butter is because, while olive oil has great flavor, when used alone at a high heat it develops a stronger flavor that can overtake other flavors. Butter imparts a fantastic flavor but alone it will burn. Mixing the two keeps the butter from burning and balances the flavor of the olive oil.