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Oma's Stovetop Crispy Roast Potatoes ❤️
➤ by Oma Gerhild Fulson
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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!
Oma's Stovetop Crispy Roast Potatoes
Ingredients:
- 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
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 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.
Hints:
- Add some diced onion about halfway through cooking time.
Have Oma by your side ... helping you
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 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'!
Leave a comment about this recipe or ask a question?
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I pop in all the time as well, to chat and to answer questions.
Meet with us around Oma's table, pull up a chair, grab a coffee and a piece of Apfelstrudel, and enjoy the visit.
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What others are saying about Oma's cookbooks
If you love German food and want to explore preparing some memorable German meals at home, then you need the new cookbook German Meals at Oma’s.
Her recipes are authentic, and she truly has an amazing assortment included from sauerbraten to spätzle and everything in between.
This is really one of the BEST German cookbooks to come out in a long time.
➤ Mary Marshall, Cooking with Mary and Friends and Food Columnist with Camden Living Magazine
Quick Fix Soups has to be one of the best soup books I have ever seen, the way it is presented, the book cover, colorful and inviting...
The recipes are presented with step-by-step procedures...I can hardly wait to get started cooking soups.
And, what I like about these recipes, is that I don’t have to be all day cooking in the kitchen.
'Quick Fix Soups’ is for me!”
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