Best! Pan Fried Potatoes

I had a half bag of baking potatoes leftover from my last batch o’ Korean Potato Salad, and was looking for something different to do with them. Baked? Not in the mood. Mashed? Nope.

Pan fried? Hmmm. Pan fried souded really good to me, but, mine never really turn out quite right, crispity crunchy outside but almost fluff on the inside.

So, I did some research on the interwebs and you know what?

This works!

Now, brace yourself, because these steps are simple, but they take time; ideally you should prep the night before.

So, first step?


Wash and cup your potatoes into more or less uniform sized pieces, then cover with cold water and let rest for at least an hour, or – you knew this was coming – always more better, overnight. This will help get rid of excess starch in the potato pieces and is a very good thing.

Drain and rinse your potatoes well, then, prep for the second step:


Bring a pot of water to a boil, then stir in a tablespoon or so of salt (I used Kosher).

Add the drained and rinsed potato pieces and boil for five minutes.

Full disclosure. My water really wasn’t quite hot enough when I added my potatoes, so I gave mine eight minutes, covered in all. It took a good three minutes to get the water back to bubbly, but all worked out.

Potatoes soaked and par-boiled, you’re gonna want to drain them again, well, and then, if you can, let them dry completely.


I know, you just want some pan fried potatoes, not a long term commitment, but it can be done, and in time for brunch!

I gave my potatoes just an hour to soak, and then mebbe another 30 to 40 minutes to air dry in the colander before I began the main event; which worked out, because the dog needed a walk at that point, anyway.

Potatoes well and truly prepped, let us begin pan frying!

•4 cups chopped baking potatoes
(I did not peel mine)
•Cold water
•Kosher salt

Pan Frying:
•1 sweet onion, chopped
•5 garlic cloves, smashed
•1 tbsp butter
•3 tbsp olive oil
•1 tbsp Sherry Peppers Sauce*
•2 tsp sweet paprika
•1 tsp fried parsley
•1/2 tsp Seasoned Salt
•Black pepper, to taste
•1 tbsp sherry vinegar
•Chopped pepperoni (optional)

*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.

Melt the butter with the olive oil in a large skillet over medium high heat, then add the potatoes, onion, Sherry Peppers Sauce, paprika, parsley, Seasoned Salt, and pepper and toss to coat.

Cook, moving the potatoes around often, until the potatoes are nicely browned and crispity on the edges.

At this point, I tried mine and thought them quite nice, but that I could do just a wee, tiny bit better, so…

I added a handful of chopped pepperoni and one tablespoon of sherry vinegar, stirring them in until blended in and heated through.

Really terrific potatoes, and even better the next day, reheated in a pan with a bit of olive oil, some sliced Barbecued Corned Beef, and a fried egg.

Worth every bit of effort.

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