Pan-Fried Potatoes with Rosemary Recipe
Introduction
Pan-fried potatoes are a simple yet delicious side dish that pairs well with almost any meal. Crispy on the outside and tender on the inside, these potatoes are flavored with fresh rosemary and a hint of spices for an easy, flavorful treat.
Ingredients
- 1 lb. baby potatoes, scrubbed clean
- 1 tbsp. vegetable oil
- 1 tbsp. extra-virgin olive oil
- 1 tbsp. freshly chopped rosemary
- 1 tsp. garlic powder (optional)
- 1/2 tsp. chili powder (optional)
- Kosher salt
- Freshly ground black pepper
Instructions
- Step 1: Slice potatoes into coins about ¼” thick. In a large skillet over medium-high heat, heat the vegetable oil and olive oil together. Add the sliced potatoes and season with rosemary, kosher salt, and freshly ground black pepper. Cook the potatoes undisturbed until golden and crusty underneath, about 4 to 5 minutes.
- Step 2: Flip the potatoes and cook until golden on the other side, another 4 to 5 minutes. Sprinkle with garlic powder and chili powder if using, then continue cooking, stirring occasionally, until the potatoes are tender, about 2 minutes more. Serve warm.
Tips & Variations
- Use a mix of colorful baby potatoes for a vibrant presentation and varied flavors.
- For extra crispiness, make sure the potatoes are dry before slicing and adding to the skillet.
- Substitute rosemary with thyme or oregano for a different herb flavor.
- Add a squeeze of fresh lemon juice or a sprinkle of Parmesan cheese just before serving for a bright finish.
Storage
Store leftover pan-fried potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a skillet over medium heat to help maintain their crispiness or microwave briefly if in a hurry.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular potatoes instead of baby potatoes?
Yes, you can use regular potatoes. Just cut them into evenly sized rounds about ¼” thick to ensure they cook evenly and achieve the same crispy texture.
What if I don’t have fresh rosemary?
Dried rosemary can be used as a substitute; use about one-third the amount since dried herbs are more concentrated. Alternatively, other herbs like thyme or sage work well with pan-fried potatoes.
PrintPan-Fried Potatoes with Rosemary Recipe
Crispy pan-fried baby potatoes seasoned with fresh rosemary and optional garlic and chili powders. This simple skillet dish features golden, crusty potatoes that are tender on the inside and perfect as a flavorful side for any meal.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Frying
- Cuisine: American
Ingredients
Potatoes
- 1 lb. baby potatoes, scrubbed clean
Oils & Seasonings
- 1 tbsp. vegetable oil
- 1 tbsp. extra-virgin olive oil
- 1 tbsp. freshly chopped rosemary
- 1 tsp. garlic powder (optional)
- 1/2 tsp. chili powder (optional)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the potatoes: Slice the baby potatoes into coins about ¼ inch thick to ensure even cooking and a crispy exterior.
- Heat the oils: In a large skillet over medium-high heat, warm the vegetable oil and extra-virgin olive oil until shimmering.
- Cook the potatoes: Add the sliced potatoes to the skillet, seasoning with freshly chopped rosemary, kosher salt, and freshly ground black pepper. Let them cook undisturbed for 4 to 5 minutes until golden and crusty on the bottom.
- Flip the potatoes: Turn the potatoes over carefully and cook for another 4 to 5 minutes until the other side is also golden and crispy.
- Add garlic and chili powders: Sprinkle the optional garlic powder and chili powder over the potatoes. Stir occasionally and continue cooking for about 2 more minutes, until the potatoes are tender throughout.
- Serve warm: Transfer the pan-fried potatoes to a serving dish and enjoy while hot as a delicious side.
Notes
- For best results, choose baby potatoes that are similar in size for even cooking.
- Adjust seasoning quantities according to taste preferences.
- Optional spices add extra flavor but can be omitted for a simpler version.
- If needed, add a splash of water to the pan during the last cooking step to help tenderize potatoes without drying them out.
- These potatoes pair wonderfully with grilled meats, roasted vegetables, or a fresh salad.
Keywords: pan-fried potatoes, rosemary potatoes, crispy potatoes, skillet potatoes, easy side dish, baby potatoes
