BEST PAN FRIED POTATOES RECIPE - HOW TO PAN FRY ... - DELISH
A lot of pan fried potatoes (or crispy breakfast taters) take way longer than they should. Below are our top tips for pan-fried potato perfection.
Provided by Lauren Miyashiro
Categories dairy-free nut-free weeknight meals side dish
Total Time 20 minutes
Prep Time 5 minutes
Cook Time 0S
Yield 6 servings
Number Of Ingredients 8
Steps:
- Slice potatoes into coins about ¼” thick. In a large skillet over medium-high heat, heat oils. Add potatoes and 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 sides, 4 to 5 minutes more.
- Sprinkle with garlic powder and chili powder, and continue to cook, stirring occasionally, until potatoes are tender, about 2 minutes more. Serve warm.
PAN-FRIED FISH WITH PEA GUACAMOLE AND NEW POTATOES ...
This simple and fuss-free pan-fried fish dinner can be made with your favourite white fish fillets or salmon. The pea guacamole uses just a few ingredients, and adds a huge amount of flavour. If peas aren’t for you, try our salmon and broccoli tray bake which ticks the healthy box and is super tasty.
Provided by Jules Mercer
Total Time 50 minutes
Prep Time 15 minutes
Cook Time 35 minutes
Yield Serves 4
Number Of Ingredients 11
Steps:
- Heat the oven to 220°C/200°C fan/ gas 7. Bring a large pan of salted water to the boil. Reduce the heat to a simmer, then cook the potatoes for 10-12 minutes or until the point of a sharp knife slips in easily. Drain well.
- Meanwhile, make the guacamole: boil the peas for 2 minutes in a pan of salted water. Drain the peas and whizz with the remaining guacamole ingredients – you can do this in a mini blender or in a bowl using a stick blender. Add a little water if you need to loosen the mixture, then season well and set aside.
- Put the cooked potatoes in a casserole or roasting tin. Crush gently with the back of a spoon, then drizzle over the olive oil, crumble over the feta and sprinkle with half the sumac. Roast for 10 minutes, then remove the casserole/tin from the oven and set the salmon on top. Sprinkle with the remaining sumac and return the dish/tin to the oven for 10-12 minutes more, or until the fish is just cooked.
- Serve with the pea guacamole and lemon wedges, sprinkled with lemon zest and extra mint leaves.
Nutrition Facts : Calories 603kcals, FatContent 28.3g (6.7g saturated), ProteinContent 38.8g, CarbohydrateContent 43.1g (5.9g sugars), FiberContent 10.2g
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