These pan-fried crispy roast potatoes, aka gebratene Kartoffeln, are so quick and easy to make.
They'll become one of your favorites to add to your collection of easy lunch recipes as well as for dinner.
If you have new potatoes or ones that have a fairly thin skin, just leave the skins on, wash by scrubbing well, and cut into large chucks.
Thick-skinned potatoes should be peeled first.
Cut a medium-sized potato into 4 to 6 pieces. Season with salt and pepper (freshly ground, if possible) or use your favorite seasoning salt. Now, just fry!
You can add parsley, chives, and/or oregano, or your favorite herb. Personally, I could just eat a whole plateful of roast potatoes and be satisfied!
Among fried potato recipes, this is my favorite if I've forgotten to pre-cook potatoes to make Bratkartoffeln and all I have is raw potatoes.
Most roasted potato recipes are done in the oven, but they take a lot longer to make, delicious ... if one has time.
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Stovetop Roasted Potatoes
Recommended by Chef Glenn
"Sehr Gut, Gerhild!
Your Quick Fix Soups e-book is wonderful. My Swiss wife is going to love the soups that I make for her with your recipes. She already loves my soups, but your e-book will greatly expand the variety
Thank you for making the recipes easy to follow and see with the beautiful photos. The extra tips and options that you give after each recipe are very helpful. Thanks for the printable recipe cards, too!"
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