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Pan Fried Potatoes

Print Recipe
Course Side Dish

Ingredients
  

  • 1-8 large White or Yukon gold potatoes, washed and peeled
  • 1/2 inch oil in a frying pan/skillet, preferably cast iron ( see below )
  • pinches salt, to taste

Greek style

  • 1.5 tsp dried oregano, preferably Greek
  • 3 tbsp grated hard cheese (kefalotyri)
  • 1-2 lemon quartered

Instructions
 

  • Slice the potatoes into 1/8" slices, and pat dry.
  • Heat the oil to medium or med-high heat. The oil should be hot but not smoking.
  • Gently place the potatoes into the oil, away from you, and do not let the potatoes overlap.
  • Cover the potatoes and check after 6 minutes.
  • If the bottoms are turning golden brown, gently flip them over and keep frying until the turn a deep golden-yellow/light brown colour.
  • Let dry on paper towel and set aside.
  • Add more oil if needed, and repeat.
  • Season with salt and serve ... or

OPA! Greek style!

  • Toss in a bowl with oregano, and cheese. serve with lemon wedges on the side, or if you don't mind slightly soggy potatoes, squeeze the lemons on the potatoes before serving.

Notes

Regular olive oil is great, do not use VOO/EVOO. Make sure the smoke point of the oil you're using is relatively high (minimum 375F).
EVOO = 350+
OO = 450+
Canola oil = 400
Ghee/clarified butter = 450
Corn, sunflower, safflower oil = 450