These pan-fried crispy roast potatoes are so quick and easy to make that they'll become one of your favorites to add to your traditional German dinner.
If you have new potatoes or ones that have a fairly thin skin, just leave the skins on, wash (scrub) well, and cut into large chucks. (Cut medium-sized potato into 4 to 6 pieces.)
Use a large frying pan that has a flat bottom and that will hold your potatoes in no more than two layers. Use either just oil (preferably olive oil) or butter, or a combination of the two.
Season with salt and pepper (freshly ground, if possible) or use your favorite seasoning salt. You can add parsley, chives, and/or oregano, or your favorite herb.
Pan-Fried Crispy Roasted Potatoes
Ingredients:
1 - 2 potatoes per person, cut into chunks, see above
oil and/or butter to cover bottom of pan
seasonings - see above
Instructions:
Heat oil and/or butter in fry pan on high heat.
Add potatoes. Use spatula to toss potatoes to coat all sides with hot oil. Fry until browned. Using spatula, flip over browned potatoes and continue frying until most are browned. (Add more butter or oil if necessary.) Cover frying pan with lid.
Lower heat to medium and continue to fry, occasionally flipping potatoes over, being careful not to let them burn.
Depending on the size of the potatoes chunks, they should be tender in about 15 minutes. Remove lid for last few minutes to help crisp potatoes.
Season with salt, pepper, and any other seasonings if desired.
Hints:
Add some diced onion about halfway through cooking time.
Ingredients:
