Easy Seasoned Pan-Fried Potatoes

Nothing is more tastier than pan-fried potatoes... well that is, according to my kidlets. Mini potatoes are tender and offer a nice flavour regardless on how they are cooked. An easy and perfect side with almost any dish. 

First, you want to wash the mini potatoes then take a large pot full of water; add the mini potatoes and boil until just tender. Drain and let cool for a bit. When cool enough, cut each mini potato in half. Tedious as it sounds you won't be disappointed. Then place a large frypan on the stove, set to medium-high heat, add an oil of your choice and allow the oil to warm up. Then, add the cut potatoes in the frypan with the oil and add  whatever seasonings, herbs, or spices you like and squeeze a bit of lemon juice over the potatoes. Tossing occasionally until slightly golden or golden brown and crispy edges start to appear. Serve with a handful of chopped fresh herbs. It is that simple. 

Have a great weekend everyone!  - JD    

Easy Pan Fried Potatoes

The classic starch... the potato. Which offers a variety of vitamins and minerals, the two highest vitamins are C and vitamin B6. When we do Sunday Roast most often one of the sides are some form of potatoes. Everyone has their favourites and everyone raves about my oven roasted potatoes. This time, I decided to do pan fried potatoes instead. They are very similar to their oven roasted counterparts. I call these easy pan fried potatoes because they are just that... easy and utilizing the stove top range is a fast way to create a tasty dish. 

Easy Pan Fried Potatoes

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1 x bag of mini potatoes

some oil, to spray the pan with

some herbs and seasonings

salt and pepper to taste

First, wash and cut the mini potatoes in half. Place the cut potatoes into a large pot and cover them with cool water. Place on a burner according to size of pot. Boil on high until the potatoes are semi soft. A fork should be able to pierce into the potato but not go all the way through. You still want a bit of firmness. 

Once they are done, drain and set aside. Take a large frying pan and spray the inside bottom of the pan with the oil. You can use whatever oil you like, I used an Extra Light Olive Oil, if you do not have a spray oil then pour some oil into the pan and spread with your fingers, wiping your hands clean afterwards. Place the fry pan on the according size burner and turn the heat to medium high. Add the potatoes to the frying pan and then add the herbs or seasonings and salt and pepper. Toss to coat; stirring occasionally to make sure the potatoes are not sticking. Fry for about 10 minutes or until the potatoes are slightly golden and the light side of the potato starts to crisp up.  

Friday is here... the weekend is hours away. Plenty of football and baking to keep me going. - JD

Oven Roasted Mini Potatoes

I am going to start the week off with a simple and comforting picture recipe of the oven roasted mini potatoes I made for Sunday roast. This is very simple delicious recipe that even the kids can get in on. These oven roasted potatoes can vary in flavour depending on which herbs, spices and seasonings you choose and possibly what you are serving the potatoes with. I do not stray from the use of olive oil and balsamic vinegar. Together they compliment each other and the balsamic vinegar when baked adds a slight tangy sweetness to the potatoes.  

First, wash or rinse the mini potatoes that is if they do not come already washed regardless it is still a good idea to give them a rinse. Cut each potato in half... even the wee ones. I know it sounds tedious with mini potatoes however trust me you will be surprised at how fast you can cut them in half. Place the cut potatoes into a large bowl. 

Once all the the mini potatoes have been halved drizzle with olive oil and some balsamic vinegar. Using a spoon stir to coat. Then add the herbs, spices and seasonings of your choice. Toss to coat. I added cumin, fresh rosemary, a bit of seasoning salt, crushed garlic, and cracked pepper.  

Place the well seasoned potatoes on a parchment lined baking tray and roast at 400ºF for about 45 mins to 1 hour. 

When the potatoes are nicely browned, crisp on the outside and tender on the inside, remove from oven and serve.

Notes: This recipe may work with regular sized potatoes. The cooking time will vary depending on the size you cut the potatoes to.  

This was our meal for Sunday roast. Meatloaf with steamed carrots and asparagus and of course those lovely oven roasted mini potatoes that everyone could not get enough of. 

Hope everyone had a good weekend. We did. - JD