Simple, easy to make, and delicious- these pan-fried potatoes with rosemary and garlic are guaranteed to be loved by everyone. They are made with a handful of basic ingredients that are easily available almost everywhere in the world. These Sautéed potatoes are vegan and gluten-free.
Potato is one of the most loved ingredients in this world. I have never met anyone who hates potatoes.
Also, you can cook it in so many different ways, and almost every dish made with potatoes tastes delicious.
I have already shared a lot of potato recipes on my blog and today I am sharing another very simple and easy-to-make potato recipe called pan-fried potatoes with rosemary and garlic.
It's a perfect dinner side dish that is loved by everyone, even the fussy eaters. And, it's made with some very basic ingredients that are easily available to almost everyone in the world.
These skillet potatoes are soft and fluffy on the inside and have a thin crispy outer layer. I prefer them more this way than extra crispy pan-fried potatoes.
This easy recipe is also vegan and gluten-free. So, people with these dietary preferences can also enjoy it.
Ingredients needed
To make these pan-fried potatoes, you will need the ingredients shown below:
Ingredient notes and substitute suggestions
- Potatoes: Use whichever variety is available to you. I have used Yukon gold, you can also use russet potatoes or red potatoes. However, you will get a better result if you use a less starchy variety.
- Garlic: Fresh minced garlic will give you the best result, it makes this dish very flavorful. If you don't have fresh garlic, garlic powder can be used too.
- Rosemary: Fresh or dried, both are fine. If you don't like rosemary, use any seasoning or fresh herbs of your choice to flavor these potatoes. Some other ingredients that can be used are oregano, basil, cumin, cilantro, thyme, onion powder, garlic salt mint, etc.
- Olive oil: Use a good quality extra virgin olive oil for the best result. Non-vegans may also use half butter and half oil.
For nutritional information and other ingredient details, please check the recipe card shared further in this post.
How to make pan fried potatoes (step by step process)?
To make these sauteed potatoes, just follow the easy step-by-step instructions given below:
Step 1: Wash and peel the raw potatoes.
Step 2: Cut into around 1-inch cubes.
Step 3: Put the cubes in a large bowl. Add olive oil, minced garlic, chopped rosemary, salt, and pepper. Toss until the oil and seasonings get evenly coated on potato cubes.
Step 4: Heat oil in a pan or skillet. Spread the potato cubes on hot oil, in a single layer.
Step 5: Add around ½ a cup of water.
Step 6: Cover the pan and cook for about 15 minutes or until the bottom layer of the potatoes starts getting brown patches.
Step 7: Uncover and gently flip the potato cubes with a pair of tongs or spatula.
Step 8: Cook the other side too for around 10 minutes or until that side also starts getting golden brown patches. Turn off the heat. Garnish with more chopped rosemary or herbs of choice.
Your delicious crispy pan-fried potatoes are ready to be served.
How to serve?
These sauteed potatoes go well with a lot of dishes. It's an American recipe but I pair it with dishes from different countries, and this versatile side dish goes well with almost all of them.
You can serve them with burgers or sandwiches like this spinach corn sandwich, or grilled paneer sandwich.
This delicious side dish also pairs well even with soups and stews like kidney bean stew, vegetable orzo soup, or, Moroccan harira.
Or, just serve it with grilled vegetables or a salad like this fattoush, or Greek orzo salad.
Pan-fried potatoes are also a perfect side dish for casseroles like baked lima bean casserole and enchilada casserole.
It can also be enjoyed as a snack with a dipping sauce like this mint chutney, coriander tomato chutney, sour cream and onion dip, labneh dip with za'atar, or tzatziki.
Storing and reheating tips
To store, allow the leftover potatoes to reach room temperature. Transfer to an airtight container, and refrigerate for up to 3 days.
They can be reheated in a microwave for around 2 minutes or for a crispier version, reheat in a pan on the stovetop. For that, brush the pan with some oil before spreading the potatoes on it. Spread the potatoes in a single layer on the pan, flip them occasionally until they are heated well.
Recipe tips, tricks, and variation suggestions
- If using organic potatoes, you can also leave the peel on.
- Cut the potatoes into equal size pieces so that they get cooked evenly. Instead of making cubes, you can also make potato slices. Slices will get cooked faster than cubes. However, if you are cutting the potatoes into slices, make slightly thick slices as thin slices will break easily.
- You can also parboil (not completely boil) the potatoes and then sauté them in the pan.
- Use a large skillet or pan so that you can easily spread the potatoes in a single layer and sautéing them becomes easier. If you don't have a pan large enough to do that, pan-fry them in batches.
- Fry potatoes on medium-high heat, not low heat, if you want to make them crispy.
- Don't overcook the potatoes otherwise, they will start falling apart.
- Gently move the potatoes in the pan otherwise they will break.
- Feel free to season these potatoes with herbs and seasonings of your choice.
- If you like spicy food, add some chili flakes or chili powder once the potatoes are almost ready. If you add chili flakes or powder too soon, they will get burned.
- Non-vegans may also add some butter to sauté the potatoes.
- You can follow the same recipe to make pan-fried sweet potatoes.
- Use a large non-stick skillet or a well-seasoned cast-iron skillet to make these golden potatoes. Avoid using a stainless-steel pan as the potatoes will stick to the bottom of the pan and then will start breaking.
- The cooking time may vary depending on the variety of potatoes you are using, the size of your potato cubes, and also how crispy you want to make them.
Frequently asked questions
Though you can freeze pan-fried potatoes they won't remain crispy when you thaw and reheat them.
You can if you are using organic potatoes. But make sure to clean and scrub the potatoes really well if you are not peeling them.
More easy potato recipes
If you enjoyed this easy side dish made with potatoes and want to try some other potato recipes then don't miss to check out the following links:
- Moroccan roasted potatoes
- Roasted Spanish potatoes
- Simple vegetarian potato soup
- Indian potato curry
- Baked potato wedges
- Indian potato salad
- Greek potato salad
- Aloo ke gutke
- Potato sandwich
- Tandoori aloo
- Aloo ka raita
- Aloo matar
- Armenian potato salad
If you try any of my recipes, please rate ⭐⭐⭐⭐⭐ it on the recipe card and also leave your feedback in the comments section below. You can also follow me on Facebook, Pinterest, Instagram, and subscribe to my youtube channel.
Recipe
Pan fried potatoes with rosemary and garlic
Equipment
- 1 large pan or skillet
- Knife and chopping board
Ingredients
- 4 medium Yukon gold potatoes (around 650 grams)
- 3-4 garlic cloves, minced
- 1 teaspoon finely chopped fresh rosemary or ½ teaspoon dried rosemary
- ¼ teaspoon ground black pepper adjust to taste
- Salt to taste
- 3 tablespoons olive oil
Instructions
- Peel and wash the potatoes. Cut into around 1-inch cubes.
- Put potato cubes in a large bowl.
- Add olive oil, minced garlic, chopped rosemary, salt, and pepper. Toss until the oil and seasonings get evenly coated on the potato cubes.
- Spread the potato cubes in a large skillet or pan. Add around ½ a cup of water. Cover the pan and cook for 15 minutes or until the bottom sides of the potatoes start getting brown patches.
- Remove the lid and gently flip the potato cubes with a pair of tongs or spatula.
- Cook the other side too for around 10 minutes or until that side also starts getting golden brown patches.
- Turn off the heat and garnish with more chopped rosemary.
Video
Notes
- If using organic potatoes, you can also leave the peel on.
- Cut the potatoes into equal size pieces so that they get cooked evenly. Instead of making cubes, you can also make potato slices. Slices will get cooked faster than cubes. However, if you are cutting the potatoes into slices, make slightly thick slices as thin slices will break easily.
- You can also parboil (not completely boil) the potatoes and then sauté them in the pan.
- Use a large skillet or pan so that you can easily spread the potatoes in a single layer and sautéing them becomes easier. If you don't have a pan large enough to do that, pan-fry them in batches.
- Fry potatoes on medium-high heat, not low heat, if you want to make them crispy.
- Don't overcook the potatoes otherwise, they will start falling apart.
- Gently move the potatoes in the pan otherwise they will break.
- Feel free to season these potatoes with herbs and seasonings of your choice.
- If you like spicy food, add some chili flakes or chili powder once the potatoes are almost ready. If you add chili flakes or powder too soon, they will get burned.
- Non-vegans may also add some butter to sauté the potatoes.
- You can follow the same recipe to make pan-fried sweet potatoes.
- Use a large non-stick skillet or a well-seasoned cast-iron skillet to make these golden potatoes. Avoid using a stainless-steel pan as the potatoes will stick to the bottom of the pan and then will start breaking.
- The cooking time may vary depending on the variety of potatoes you are using, the size of your potato cubes, and also how crispy you want to make them.
- More recipe tips and tricks are shared in the post above, please follow them to make this recipe.
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