Fluffy and Tender Pan-Fried Potatoes
Super Simple Potato Stir-Fry Recipe: Delicious Even with Minimal Ingredients!
Enjoy a delightful side dish made with fresh potatoes, especially in season! Fluffy and tender on the inside, slightly chewy on the outside, pan-fried potatoes are a beloved classic for all ages. Often, potatoes can fall apart when stir-fried, losing their shape. With this recipe, you can achieve a beautiful presentation and a wonderfully moist texture, just like they were freshly made. If you’re looking to create an impressive potato dish with simple ingredients, give this recipe a try!
Main Ingredients- 2 medium potatoes
- 1/4 onion
- A small piece of carrot (about 3cm long)
- 1 Korean chili pepper (optional, for added spice)
- 3 cloves garlic, minced
Seasoning & Flavorings- Salt, to taste
- 2 Tbsp butter
- 1 Tbsp cooking oil
- 1 Tbsp toasted sesame seeds
- A pinch of black pepper
- Salt, to taste
- 2 Tbsp butter
- 1 Tbsp cooking oil
- 1 Tbsp toasted sesame seeds
- A pinch of black pepper
Cooking Instructions
Step 1
First, prepare the potatoes. Wash them thoroughly to remove any dirt, then slice them into thick pieces, about 5mm thick. Slicing them too thinly can cause them to break apart during cooking, so aim for a moderate thickness. Thinly slice the onion, and cut the carrot into pieces similar in size or shape to the potatoes. Finely mince the Korean chili pepper (if using) and mince or slice the garlic.
Step 2
Place the sliced potatoes in a pot and add enough water to cover them completely. Bring the water to a boil over medium-high heat and cook the potatoes until they are tender. You can check for doneness by piercing them with a fork; it should go in smoothly.
Step 3
Once the potatoes are translucent and cooked through, turn off the heat. Carefully drain all the water from the pot. Transfer the cooked potatoes to a separate bowl and let them cool slightly. This pre-cooking step helps prevent the potatoes from becoming mushy while stir-frying, maintaining their attractive shape.
Step 4
Now, let’s prepare for stir-frying. In a frying pan, add 1 tablespoon of cooking oil and 2 tablespoons of butter. Heat over medium-low heat until the butter is completely melted and fragrant. Be mindful of the heat to prevent the butter from burning.
Step 5
Add all the prepared ingredients to the heated pan: the par-boiled potatoes, sliced onion, carrot, minced garlic, and the Korean chili pepper (if using). Stir-fry the ingredients, tossing them gently like in a wok, until they are well combined. Season with salt (‘sprinkle, sprinkle, sprinkle, sprinkle’) and black pepper (‘sprinkle, sprinkle, sprinkle’) to your taste. You can also add a little soy sauce or oyster sauce for extra flavor if desired.
Step 6
Continue to stir-fry until the carrots are slightly softened. The potatoes should be lightly golden and glistening. Turn off the heat once the ingredients are evenly cooked and look appealing. Avoid overcooking, as this can cause the potatoes to break apart. The key is to cook until everything is tender and beautifully blended in color.
Step 7
Finally, plate the finished potato stir-fry attractively on a serving dish. Sprinkle 1 tablespoon of toasted sesame seeds over the top for added nuttiness and visual appeal. Your simple yet delicious pan-fried potatoes are now ready! Enjoy them with a warm bowl of rice. Yum!
