Thursday, August 1, 2013

Perfectly Pan Fried Potatoes

Yukon gold potatoes are the best potato for this.  The skins are thin so you can leave them on and the inside of the potato stays firm when you cook it but is so creamy and buttery!

Perfectly Pan Fried Potatoes

Yukon Gold potatoes
Olive Oil
Cast Iron Pan

Chunk your potatoes up.  If they are small I quarter them.  If they are a little larger I cut in half, then in thirds, and halves of those.  These were probably 3/4 inch slices.

Put potatoes in a pot with cold water and some salt.   Bring to a boil and cook until almost done.  Drain and let air dry a little.
Heat up cast iron pan good and warm.  Drizzle in some olive oil and put a pat of butter in the pan. 
Add potato chunks.  Allow to brown on one side and then flip.  Don't play with your potatoes too much or they will fall apart.

Makes a great side dish for any meal or serve with with the Breakfast Slam!


  1. G'day One word Jenny? YUM!
    Cheers! Joanne

  2. Thanks Joanne...yukon potatoes are the best!

  3. Shared, pinned and must try! Carrie, A Mother's Shadow