Side-hustle: Pan-fried-Potatoes
Skillet Roasted Potatoes
Crispy on the outside, fluffy in the middle - these are the potatoes you want on the side of pretty much anything. Boil them first (always starting in cold water), then finish them in a hot skillet for maximum golden edges.
Serves 3–4 as a side
Ingredients
600–800g waxy potatoes (Charlotte, Yukon Gold, or baby potatoes work beautifully)
Olive oil or butter (or both)
2–3 garlic cloves, smashed (skin on)
A few sprigs of thyme or rosemary (optional but excellent)
Flaky salt & freshly cracked black pepper
Service with fesh herbs
Method
Start by cutting your potatoes into even chunks - for even cooking. I like them smaller (so they cook faster)
Place them in a pot of cold salted water (important: cold water ensures they cook evenly). Bring to a gentle boil and cook until just tender - a knife should slide in with a bit of resistance. You’re not making mash here, so don’t overdo it. Drain and let them steam dry for a few minutes (very important step in achieving crispy spuds).
Meanwhile, heat a large skillet over medium heat with a generous splash of olive oil (or a mix of oil and butter for extra flavour). When the pan is hot, add the smashed garlic cloves and herbs. Let them infuse the oil for 30 seconds to a minute.
Add the potatoes to the skillet. Arrange them cut-side down ideally - this gives you maximum surface area for crisping. Don’t crowd the pan too much or they’ll steam instead of roast.
Leave them alone for a few minutes so they develop a golden crust. Flip and repeat on the other sides until all edges are crispy and golden brown.
Season generously with flaky salt and black pepper. Remove the garlic and herbs if they’ve done their job.
To Serve
Serve hot, straight from the skillet. Scatter with fresh herbs if you’re feeling fancy.
Perfect next to roast chicken, steak, or as part of a veggie spread with aioli or yoghurt sauce for dipping.
Bon app!