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Basic cooking method

PAN-FRY

THE BASICS STEP BY STEP….

Pre-cooked or raw

When pan-frying potatoes, you can use either raw or pre-cooked potatoes. The best result is achieved with pre-cooked potatoes: the outside will be crispier and the inside will not dry out because of the shorter frying time. You can pre-cook the potatoes yourself, or perhaps you have some left-overs from a previous meal! Both methods are described below.

How to pre-cook and pan-fry potatoes

  • Cut the raw potatoes into slices, wedges or small cubes, making sure that the pieces are about the same size
  • Boil the potatoes until they have a firm bite: that is to say, they still have a firm texture and are not thoroughly cooked! See the instructions under basic cooking method ‘boil’.
  • After boiling, allow the potatoes to cool off for a few minutes
  • Heat margarine or cooking oil in a frying pan and wait until the margarine or oil heats up
  • How long it will take for the potatoes to cook depends upon the size of the wedges, cubes or slices and the thickness of the layer of potatoes in the pan: it will take 10-15 minutes on average

How to pan-fry raw potatoes

  • Cut the raw potatoes into slices, wedges or small cubes, making sure that the pieces are about the same size
  • If the cut potatoes are very moist, then pat them dry using a clean tea towel or paper towel
  • Heat margarine or cooking oil in a frying pan and wait until the margarine or oil heats up
  • Divide the potatoes on the bottom of the pan: try to limit the thickness of the layer, because the thicker the layer, the more often you will have to stir the potatoes
  • How long it will take for the potatoes to cook depends upon the size of the wedges, cubes or slices and the thickness of the layer of potatoes in the pan: it will take 25-35 minutes on average

Tip!

The most delicious potatoes are those that you pan-fry in clarified butter: made by melting butter and removing the milk solids. Of course, butter is not the best choice when you are watching your weight. A frequently used alternative is a mixture of (olive) oil and butter; the butter ensures that the potatoes turn a lovely golden brown

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THE RIGHT POTATO!

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Use a firm texture/waxy potato when pan-frying potatoes: after all, you do not want the potatoes to fall apart as you cook them. Waxy potato varieties include Nicola, Annabelle, Charlotte, Amandine, Jazzy and Bildtstar, among others.

Tip! Portion size

We recommend a portion size of approx. 200 grams per person.

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