Pan fried potatoes are delicious and I found an easy way to make them with out having to use too much oil, or butter.
I bought some baby potatoes last week at Costco and really wanted to make some smashed potatoes that I had seen on Pinterest. But when I read the different instructions, I saw that you had to use a pot for boiling and a pan for baking. I don’t like getting more dishes dirty than I have to.
I love fried potatoes, but they take an awful long time too. They tend to get mushy or too crispy while the insides are still raw. I found the trick that makes them perfect! I used my frying pan with a lid.
I put the potatoes in the pan with about an inch of water and some thyme. I then boiled the potatoes until they were just under done. I poured off the excess water and then added some butter.
The thyme infused the potatoes with a wonderful flavor and the buttery outside was crispy and delicious. Since the potatoes were basically done, I didn’t have to use as much butter for frying. The butter was mainly used to crisp up the outside and for flavor. The two key ingredients; butter and thyme, pack a punch of flavor.
Ingredients
- 1 bag baby potatoes (enough to cover what ever pan you are using)
- Fresh sprigs of thyme
- 2-3 cloves of garlic
- 1-2 Tbspn butter
- 1 tspn salt
Directions
- Wash baby potatoes and fill the pan with potatoes, garlic and 3-4 thyme sprigs. The potatoes should evenly coat the bottom of the pan. Don’t overcrowd the pan!
- Add about half an inch to an inch of water to the pan and put the lid on and boil for 4-6 minutes. Check with a fork, the fork should be a little tough when piercing the potatoe.
- When the potatoes are almost done, drain the excess water and add 1-2 tablespoons of butter. As soon as the butter is melted sprinkle with salt and fry.
- Gently stir, let the skin get crispy. Taste to see if more salt is needed and serve.
