Pan Fried Potatoes

This entry is part 26 of 31 in the series My Italian Kitchen

Yesterday I shared my recipe for chicken cutlets and I served them for dinner accompanied by pan fried potatoes. There are several different ways we like to eat potatoes but this is probably my favorite.

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The best pan fried potatoes ever!
This was my white meal: chicken, potatoes and white wine. I normally serve something green but I need to go to the store!

Pan Fried Potatoes

A few notes: You can use any kind of potato but I really like Yukon gold. Same for onion. Any kind, but I like to use either yellow cooking onions or a sweet onion such as Vidalia or Walla Walla.

Ingredients

  • 1 medium potato per person (plus one or two more if you really like potatoes), peeled and cubed
  • 1 onion, chopped
  • olive oil
  • salt

Procedure

Prepare the potatoes and onion by peeling and chopping. Heat olive oil in a heavy skillet. When the oil is hot, add the veggies to the pan. Stir periodically so that the veggies don’t burn. Add salt toward the end. Using a fork, test for doneness. If the potatoes are still firm but the outsides are beginning to brown, add some water and cover the pan. This will allow the steam to cook the insides. Give it another stir, taste for salt and doneness and serve!

Variation: Instead of pan frying the veggies, add to a roasting pan, drizzle liberally with olive oil, salt well and bake. Stir from time to time and again, if they are not quite done but the outside is, cover with foil and add about 1/4 to 1/2 cup of water. You can also sprinkle with rosemary.

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About Sheila @ Making the Most of Every Day

I'm a wife, mom, and a homeschool teacher. I'm always behind on housework and paper pile sorting. I'm fond of this crazy life but not of melted cheese. I want to follow hard after God, making each day really count. I like to run, read, cook (and eat!). Thanks for joining along on my journey!

8 thoughts on “Pan Fried Potatoes

  1. Yum! I love pan-friend potatoes with onions. I made them while we were camping last weekend. Actually, I prepared them, then Lyle cooked them in an iron skillet over the fire.

  2. I bet it would also be good with some marjoram, and a squeeze of lemon at the end. I think this is another recipe for the boys to try making!!

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