Crispy and Delicious Pan-Fried Potatoes
Perfectly Fried Potatoes That Don’t Fall Apart
Want to make golden, delicious pan-fried potatoes that hold their shape? By lightly salting the potatoes, similar to how you’d prepare radish, they won’t break apart during cooking. They’ll stay firm and absorb flavors beautifully. This recipe yields incredibly tasty pan-fried potatoes that are perfect with rice. Let’s make them right now!
Main Ingredients- 2 medium potatoes
- 3 slices carrot (optional, adds color and texture)
- 1/2 small onion
- 3 Korean chili peppers (adjust to your spice preference)
Seasoning- 1 tsp coarse salt (for salting potatoes)
- 1 Tbsp cooking oil
- Pinch of Dashida (or other umami seasoning, optional)
- 1 Tbsp sesame seeds
- 1 tsp coarse salt (for salting potatoes)
- 1 Tbsp cooking oil
- Pinch of Dashida (or other umami seasoning, optional)
- 1 Tbsp sesame seeds
Cooking Instructions
Step 1
Wash the potatoes thoroughly, peel them, and then slice them into strips about 0.5 cm thick. Avoid slicing them too thinly, as they might break apart. Place the sliced potatoes in a bowl and add 1 tsp of coarse salt. Let them sit for about 5 minutes. This process draws out some of the potato’s moisture, helping them stay firm and not fall apart when fried.
Step 2
This photo shows the potatoes after being salted for 5 minutes. As you can see, these salted potatoes will not easily break when cooked and will maintain their shape. This is the secret to perfectly fried potatoes that stay intact!
Step 3
Rinse the salted potatoes gently under running water to remove excess salt. Drain them thoroughly in a colander. It’s crucial to remove as much water as possible, as any remaining moisture can cause oil splattering or make the potatoes soggy.
Step 4
Heat 1 Tbsp of cooking oil in a pan over medium-high heat. Add the drained potatoes. Using a glove, gently toss the potatoes with your hands to coat them evenly with oil. This prevents them from sticking to the pan and ensures even cooking. Stir-fry the potatoes over high heat. Once they start to become tender and slightly translucent, add the sliced onion and chopped Korean chili peppers. Continue to stir-fry. Season with a pinch of black pepper for enhanced flavor. (Optional) You can add a pinch of Dashida for extra umami, but the potatoes are delicious even without it! Finally, turn off the heat and generously sprinkle with sesame seeds. Your delicious, perfectly textured pan-fried potatoes are now ready to be enjoyed. Serve hot with rice!
