Stove top Crispy Roast Potatoes – Oma's gebratene Kartoffeln
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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 wedges or chunks.
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! Done! Easy!
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!
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Cooking Tips ...
- 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.
Among fried potato recipes, this is my favorite if I've forgotten to pre-cook potatoes to make Bratkartoffeln, shown below, 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.
This stovetop version is a great alternative to the traditional 'Bratkartoffeln' when you don't have leftover cooked potatoes.
To make this dish even faster, slice the raw potatoes instead of using chunks. That's MY quick version when I feel like I need a 'potato fix'!
Ready for some crispy roast potatoes?
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Oma's Stovetop Crispy Roast Potatoes
These pan-fried crispy roast potatoes, aka gebratene Kartoffeln, are so quick and easy to make. 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 wedges or chunks.
- 1 - 2 raw potatoes per person, cut into wedges or chunks, peeled if necessary
- oil and/or butter to cover bottom of pan
- salt and pepper
- additional seasonings if desired, such as parsley, chives, and/or oregano
- 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 wedges or 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.
- Add some diced onion about halfway through cooking time.
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Crispy Roast Potatoes made Just like Oma/span>
By Oma Gerhild Fulson
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 meal.
For the full recipe, scroll up ...
Words to the Wise
"Lazy people sleep soundly, but idleness leaves them hungry."
Proverbs 19:15 (NLT)