Delicious Pan-Fried Potatoes with Seasonal New Potatoes
The Best Pan-Fried Potatoes Made with Sweet, Seasonal New Potatoes
Here’s a recipe for basic pan-fried potatoes that are extra tender and delicious, made with seasonal new potatoes. It’s simple yet makes a wonderful side dish that perfectly complements any meal. We’ll share detailed tips on how to stir-fry them!
Main Ingredients
- 2 new potatoes
- 1/2 onion
Cooking Instructions
Step 1
First, peel the skin off the potatoes and onion and prepare them. It’s important to wash them thoroughly to remove any dirt.
Step 2
Julienne the potatoes according to your preferred texture. If they’re too thin, they can easily break apart, and if they’re too thick, they might take a long time to cook. Cutting them about 0.5 cm thick is ideal.
Step 3
Julienne the onion similarly to the potatoes. Prepping the ingredients like this beforehand will make the cooking process much smoother.
Step 4
Now it’s time to briefly blanch the potatoes. Place the julienned potatoes in boiling water and blanch them for about 2-3 minutes. Even if the potato pieces are slightly different sizes, blanching them like this helps maintain their shape and ensures they cook evenly when stir-fried, resulting in a much better texture. Tip: Be careful not to over-blanch, or they might become mushy!
Step 5
Drain the blanched potatoes thoroughly in a colander. If any water remains, oil can splatter during cooking, or the potatoes might clump together. Gently pat them dry with paper towels to ensure they are completely moisture-free.
Step 6
Heat a generous amount of cooking oil in a frying pan, and add the drained potatoes. Add a little salt at this stage. It’s better to add salt gradually and adjust later to your taste, rather than adding too much at once. This allows the salt to penetrate the potatoes as they cook. Tip: Adjust the amount of salt to suit your palate.
Step 7
When stir-frying the potatoes, try not to stir too frequently. Letting them lightly brown and caramelize against the pan will enhance their flavor. When the potatoes become translucent and are almost cooked through, add the julienned onion and stir-fry together. Adding the onion later prevents it from becoming mushy and helps retain its crisp texture.
Step 8
Once the onion becomes translucent and is tender, your delicious pan-fried potatoes are complete! Let them cool slightly before serving for an even more delightful banchan (side dish) that’s a real rice-lover’s dream. Enjoy your meal!
