🥔 Home-fried potatoes
Home-fried potatoes are chunks or slices of potato fried in a skillet with oil until the edges are crisp and golden and the insides soft and fluffy. Seasoned simply with salt, and often pepper or herbs, they are an everyday side for eggs at breakfast, or for meat and fish at dinner.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 1 kg waxy or all-purpose potatoes
- 3 tbsp oil
- 1 tsp salt
- Black pepper and chopped parsley (optional)
Method
- Peel the potatoes if you like and cut them into 2 cm cubes or thick slices; pat dry.
- Heat the oil in a large heavy skillet over medium-high heat and add the potatoes in one layer.
- Fry for 5–6 minutes without stirring until a crust forms, then turn and keep frying for 15–20 minutes, turning occasionally, until golden and tender.
- Season with salt, pepper and parsley and serve hot.
How to make it lighter
- Par-boil the potatoes for 5 minutes first — they crisp faster and absorb less oil.
- Measure the oil: 1 tbsp oil ≈ 120 kcal, and a non-stick pan needs far less.
- Roast them on a lined tray at 220 °C with a light spray of oil for a similar crunch.
History
Pan-fried potatoes are a home-cooking staple across Europe and the Americas, known under many names, from home fries in the US to Bratkartoffeln in Germany and zharenaya kartoshka in Russia.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →