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Crispy Pan-Fried Potato Wedges

By Jennifer Philipp

Cooking the potatoes in a pan on the stove means that you won’t require any special equipment such as air fryers or deep fryers for this recipe. The potatoes become golden and cooked through simply by being cooked on top of the stove. They work particularly well with hearty meat dishes such as steak or roast chicken, but you could also serve them alongside hamburgers in place of traditional French fries if desired.

To make the potatoes in a pan, you begin by cutting the potatoes into wedges, making sure they are evenly sized. Then, you cook the rosemary and garlic in the olive oil until fragrant, before adding the potatoes, salt, pepper, and water. From there, the potatoes steam until they are cooked through, and as the water steams away, they become golden on their edges.

What are Potatoes in a Pan?

As their name suggests, these potatoes in a pan are potatoes that are cooked in a skillet on the stove. The potatoes are cut into wedges and then cooked in olive oil that has been infused with garlic and rosemary.

Potatoes are often difficult to pan fry as they require more time to become tender. As a result, this recipe involves adding some water to the skillet so that they can steam and cook through before coloring up.

Pro Tips

Choose potatoes that won’t become mush easily during the cooking process. Potatoes like Yukon Gold, russets, or white potatoes are all good options.
If your potatoes aren’t quite cooked through at the end of the cooking process, you can add a little more water to the skillet and continue cooking them for a few more minutes.
If you don’t like rosemary or don’t have any on hand, you could replace it with sage or thyme.
For extra flavor, consider replacing the water with beef broth or chicken broth.
Rather than using regular table salt, consider adding a flavored salt to the potatoes such as truffle salt or smoked sea salt.

What to Serve with Potatoes in a Pan?

These potatoes in a pan make an excellent side dish to almost any hearty meat dish such as grilled steak or roast beef with horseradish or a whole roasted chicken with lemon. However, they could also be served as a breakfast potato alongside bacon and eggs.

What Types of Potatoes are Best to Use?

The best potatoes to use in this potatoes in a pan recipe are ones that will hold their shape during the cooking process. Yukon Gold or russet potatoes are the most common, but you could also use white potatoes.

Can I Leave the Skins on the Potatoes?

Yes, you definitely could! Potato skins are the most nutritious part of the potato and include vitamin C, fibre, B vitamins, and more. Once crisped up in the pan, they will have a nice texture while giving you all of the nutrition they have to offer.

Can I Use Sweet Potatoes?

Yes, you could use sweet potatoes instead of regular potatoes, however, they may require less time to cook as they will become mushier much easier than other types of potatoes.

How to Store Potatoes in a Pan

Leftover potatoes can be stored in an airtight container in the fridge for up to 3 to 4 days. Alternatively, you could place them in the freezer for up to 3 months, although they may lose some of their texture during the freezing process. Freezer potatoes are perfect for adding to stews or soups where their texture won’t matter as much.

Ingredients

Potatoes

1 kg

Extra virgin olive oil

cloves of garlic

sprigs of rosemary

salt

Pepper

Water

60ml (¼ cup)

How to Make Potatoes in a Pan

Step 1

Step 1: Peel the potatoes. Then, cut them in half before cutting them into wedges.

Step 2

Step 2: Cook the garlic and rosemary in olive oil in a skillet until fragrant.

Step 3

Step 3: Add the potatoes to the skillet and season them with salt and pepper. Add the water, cover the skillet, and allow it to cook, stirring occasionally, until the potatoes are tender, about 20 minutes.

Step 4

Step 4: Remove the lid and continue cooking the potatoes until they turn golden.

Step 5