These Pan fried potatoes are an old fashioned side dish that are perfect with just about any meal. Love the golden, crispy crust and a tender, buttery interior. It’s a very low fuss dish l with a handful of ingredients. Simple cooking for the win. For this recipe all you need is oil, butter and potatoes!
Wash the potatoes and peal them.
Then slice potatoes super thin on mandolin , but be careful! They should look like potato chips.
Soak the sliced potatoes for 5 to 10 minutes, to remove the starch so they crispy up better. Pat them dry.
Cook in skilled with canola or vegetable oil and butter on medium high heat in a flat layer so they don’t stick. Cook in batch and watch so them closely so don’t burn.
chef tip! I like to use red and gold potatoes because of their low starch content