To prepare a delicious and simple pan-fried potato recipe, the secret lies in cutting them into thin slices of approximately the same thickness. Use a sharp knife or, if you have one, a grater that can do this quickly and evenly. This uniformity ensures even cooking, preventing some slices from being too soft while others remain raw.
Start by heating a little oil in the pan. It is important to form a thin layer, about 1-2 mm, on the bottom of the pan. Too much oil can make the potatoes too heavy and greasy. Once the oil is heated, add the well-washed and dried potatoes, being careful not to overcrowd the pan. The potatoes need enough space to brown nicely.
Let them brown for a few minutes, then add fine salt. This step is essential because the salt will help draw out water from the potatoes, giving them a better texture. Cover the pan with a lid and let the potatoes steam so that they sweat and become softer. It is important to stir occasionally with a spatula, being careful not to break them too much.
Once the potatoes start to soften, it’s time to add the finely chopped bell pepper. Choose to use a moderate amount of pepper so that it doesn’t overpower the taste of the potatoes. You can also opt for peppers of different colors to add extra beauty to the dish.
Continue to steam everything on very low heat, with the lid on, stirring carefully. As the potatoes cook, their aroma will combine with that of the peppers, creating a delicious dish. When the potatoes are ready, the smaller ones or those that have broken will form a lovely sauce that will perfectly accompany the rest of the potato slices.
For an extra touch of flavor, you can add freshly ground pepper or a little paprika, depending on personal preferences. I chose to use fresh chopped rosemary, inspired by a friend’s recipe who did the same with her pan-fried potatoes. The result will be a simple yet extremely tasty dish, perfect to be served as a side or as a main course. Enjoy this wonderful recipe and savor its flavors!
Start by heating a little oil in the pan. It is important to form a thin layer, about 1-2 mm, on the bottom of the pan. Too much oil can make the potatoes too heavy and greasy. Once the oil is heated, add the well-washed and dried potatoes, being careful not to overcrowd the pan. The potatoes need enough space to brown nicely.
Let them brown for a few minutes, then add fine salt. This step is essential because the salt will help draw out water from the potatoes, giving them a better texture. Cover the pan with a lid and let the potatoes steam so that they sweat and become softer. It is important to stir occasionally with a spatula, being careful not to break them too much.
Once the potatoes start to soften, it’s time to add the finely chopped bell pepper. Choose to use a moderate amount of pepper so that it doesn’t overpower the taste of the potatoes. You can also opt for peppers of different colors to add extra beauty to the dish.
Continue to steam everything on very low heat, with the lid on, stirring carefully. As the potatoes cook, their aroma will combine with that of the peppers, creating a delicious dish. When the potatoes are ready, the smaller ones or those that have broken will form a lovely sauce that will perfectly accompany the rest of the potato slices.
For an extra touch of flavor, you can add freshly ground pepper or a little paprika, depending on personal preferences. I chose to use fresh chopped rosemary, inspired by a friend’s recipe who did the same with her pan-fried potatoes. The result will be a simple yet extremely tasty dish, perfect to be served as a side or as a main course. Enjoy this wonderful recipe and savor its flavors!
Ingredients
potatoes oil salt bell pepper (optional) chopped parsley or thyme or rosemary