Description
A comforting dish of crispy, pan-fried potatoes that are both nostalgic and delicious.
Ingredients
Scale
- 6–8 large potatoes (peeled or unpeeled, sliced about 1/4-inch thick)
- 1 sweet onion (optional)
- 1 clove garlic (optional)
- 1 bell pepper (green, red, poblano, jalapeño—choose your favorite!)
- Salt to taste (kosher salt preferred)
- Black pepper to taste (coarse ground works well)
- 1/4 cup peanut oil (or light vegetable oil)
- 2 tablespoons butter
Instructions
- Peel and slice (or cube) the potatoes, ensuring they are about 1/4-inch thick for even cooking. Wash them thoroughly if keeping the skins on.
- Soak the potato slices in a large bowl of ice water for 5-10 minutes to remove excess starch.
- Drain the potatoes well and pat them dry with paper towels.
- Heat 1/4 cup of peanut oil in a large skillet over medium-high heat until shimmering.
- Add the potato slices to the pan and fry undisturbed for about 2 minutes until a golden crust forms.
- Cover the pan and reduce the heat to medium; let the potatoes steam for 2-3 minutes.
- Remove the lid, increase heat to medium-high again, and flip the potatoes gently. Fry for another 1-2 minutes.
- Drain the fried potatoes in a colander and pat them with paper towels.
- Return the potatoes to the skillet, add the sliced onion and peppers, and sauté until tender.
- Add the butter before serving and adjust seasoning to taste, then serve hot with a sprinkle of cracked black pepper.
Notes
Ensure potatoes are dry for the best crispiness. Optional add-ins like herbs or spices can enhance the flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Pan Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 1g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 10mg