Pan Fried Fancy Potatoes
Pan Fried Fancy Potatoes Get You Out Of Your Tater Slump
Pan Fried Fancy Potatoes are the perfect potato to get you out of your tater slump. If you’re bored with your usual potato side dish this is the recipe for you. These potatoes are technically called Fondant Potatoes but when I hear that name I think of a dessert. I decided to call my version, Pan Fried Fancy Potatoes so that you know exactly what you’re making. These Pan Fried Fancy Potatoes take a little tiny bit of extra work but they are worth it.
Some Tips and Tricks To Making these Pan Fried Fancy Potatoes
This recipe is fairly easy, even for someone who doesn’t cook very much. There are a few tips and tricks I would like to share.
- Make sure you soak the potatoes as outlined in the complete and printable recipe below. This eliminates the starch on the potatoes and makes them easier to crisp up on the outside.
- When you are done soaking these potatoes, make sure you dry them really well on a clean dishtowel or some paper towel. Since you are going to basically be searing these off in hot oil, if there is any excess water, it will splatter when you add the potatoes to the hot oil.
- As much as you dry these, there will still be some liquid, so use extra caution when adding them to your hot oil.
- I use a splatter guard when I make these potatoes that I place on top of my skillet, otherwise your stove will be a mess. If you do not have a splatter guard you can use the lid to your pot, but leave it askew on your pot so you don’t steam your potatoes and you still get a good sear.\
Feel Free To Change It Up
I use dill and lemon for these Pan Fried Fancy Potatoes but you can use any herb that you prefer. I feel like these can be a seasonal change up every time you make these. I know that some people use oregano, rosemary or thyme and love it.
The Full and Printable Recipe Is Below
- 4 large russet potatoes
- 3 tablespoons of butter
- 2 tablespoons of frying oil
- Handful of Fresh Herbs, I Used Dill
- 1.5 Cups of good quality chicken broth
- Juice from one lemon
- Salt and Pepper
- Peel your potatoes, and cut them into 2 inch thick slices, I also cut the tip of the end pieces so they sit flat. Soak the potatoes in cold water for about 10 minutes then dry really well on paper towels.
- Add oil to a cast iron skillet, place the potatoes in a single layer, flat side down and cook for about 6 minutes on each side so that they are golden brown and crispy. Salt and pepper each side generously when you flip them
- Add your butter to the skillet, and then the fresh herbs, as the butter melts, baste each of the potatoes with the herbed butter in the skillet. Let them cook in butter for about 5 minutes.
- Remove from heat and carefully add the broth, heat your oven to 400 degrees and add the pan to the oven and let it roast for about 25 minutes or until most of the broth is evaporated/cooked into the potatoes. In the last five minutes, add the lemon juice to the potatoes.
- Season again with the salt and pepper before serving.