Sides
Pan-Fried Potatoes
⏱ 20 min
🍽 4 people
🟢 Easy
Crispy outside, juicy inside. With garlic, parsley and a splash of broth that makes all the difference.
Ingredients
- Potatoes, to taste
- Oil and butter
- Garlic, to taste, chopped
- Fresh parsley, chopped
- Vegetable broth (a splash)
- Salt, to taste
Preparation
-
1
Cut the potatoes
Peel the potatoes and cut them into even cubes.
-
2
Start frying
Heat a skillet over high heat with oil and butter. Add the potatoes.
-
3
Flip
Once they're golden on one side (don't move them before that), flip them.
-
4
Add garlic and parsley
Once golden on the other side too, add the chopped garlic and parsley.
-
5
Add the broth
Add a splash of vegetable broth: this creates steam that cooks them through without losing the crust.
-
6
Salt and serve
Salt and done.
Tips
- The broth is the secret: steam that cooks them through without softening the crust.
- Don't move them until they're nicely golden: that's how the crust forms.
- Have the pan good and hot from the start so they don't stick.