Pan Roasted Potatoes Recipe
When I think of these pan-roasted potatoes, I think of fried fish, steak, and grilled chicken. Their aroma is so tempting that you’ll want to pair them with other delicious dishes. These roasted potatoes are perfectly golden and crispy on the outside, tender inside.
The potatoes are slowly browned in olive oil until tender, then seasoned with paprika, oregano, black pepper, and a touch of chili flakes. This dish is ready in about 25 minutes.
Ingredients You’ll Need
A detailed list of ingredients and instructions is in the recipe card.
- Potatoes: I use Yukon Gold or Russet potatoes. For more flavor, I keep the skin on.
- Olive oil: Adds amazing flavor and helps develop those golden, crisp edges while the potatoes cook.
- Paprika: Besides the beautiful color, paprika also adds slight warmth and flavor.
- Oregano: For a savory, earthy, and deep flavor that pairs well with roasted vegetables.
- Red chili flakes: I have added just a small amount for gentle heat. You can reduce or leave them out.
How to Make Pan Roasted Potatoes
- Wash the potatoes well and cut them into medium-sized cubes. Pat them dry well before cooking. The potatoes brown faster when you remove excess moisture.
- Heat the olive oil in a large skillet over medium heat, and add the potatoes in a single layer.
- Cover the skillet and cook the potatoes for 15 minutes, turning them occasionally so they brown on all sides and cook through. Remove the lid and continue cooking for another 5 minutes. And don’t be like me—don’t increase the heat thinking they’ll cook faster!
- When the potatoes are tender and brownish, add the paprika, black pepper, oregano, red chili flakes, and salt. Toss until the potatoes are evenly coated. Serve.
Tips for Crispy Pan Roasted Potatoes
- Don’t overcrowd the pan; give the potatoes enough room to sit against the hot skillet surface.
- Let the potatoes brown before turning them; don’t stir constantly. Let one side develop a golden crust before turning them.
Frequently Asked Questions
What potatoes are best for pan-roasted potatoes?
I like to use either Yukon Gold or Russet potatoes. Yukon Gold potatoes have a creamy interior, while Russets become fluffy inside with crisp edges.
Do I need to boil the potatoes before pan roasting them?
For this recipe, the potatoes cook directly in the skillet, so there is no need to boil them first.
Why aren’t my pan roasted potatoes crispy?
Overcrowding the skillet, or turning the potatoes too frequently, can prevent the potatoes from getting crispy.
Can I use a cast iron skillet?
Yes, it is excellent for pan roasting potatoes since it retains heat well and helps create a golden, crispy exterior.
More Potato Recipes
Pan Roasted Potatoes
Ingredients
- 4 medium potatoes with skin
- 1 teaspoon paprika
- 1 teaspoon black pepper powder
- Salt to taste
- ½ teaspoon oregano
- ¼ teaspoon red chili flakes
- 4 tablespoons olive oil
Instructions
- Wash the potatoes well and cut them into medium-sized cubes. Pat them dry.
- Heat the oil in a large skillet over medium heat. Once hot, add the potatoes and cover the skillet. Cook for 15 minutes, turning occasionally so the potatoes brown evenly and cook through.
- Remove the lid and continue cooking for another 5 minutes, or until the potatoes are golden brown and tender.
- Add the remaining ingredients and toss until the potatoes are evenly coated with the seasonings. Turn off the heat and serve immediately.
So yummy! Love that gorgeous colour.
Thanks dear 🙂 It tasted so good, I prefer pan roasted potatoes more than oven roasted.
Very good recipe. I just parboiled the potatoes in advance
They look golden and crispy.yummm
Hi Medeja, it’s been a long time :). I’m glad I heard from you. This recipe is amazing as a side dish, hope you enjoy it!
Hi , which must I use,olive oil or seed oil for roasting?if seed oil then when do I need to add the olive oil which is mentioned in the ingredients above?
Pleae use live oil.
These potatoes look perfect! I love flavorful and yummy potatoes as a side!
Thank you 🙂 these are my favorite and I hope you enjoy it.
My kids don’t consider it an actual dinner without potatoes. They would love this crispy recipe!
My family love crispy potatoes. Your taters look so good!
It looks yummy. I think my son will love dishes.
Easy to follow! Thank you much for sharing this useful post!
I love roasted potatoes, and it’s nice to know how to make sure they come out crispy. I would try this with blue potatoes – my favorite.
My boys are constantly asking for potatoes – these are perfect!
Thank you and I’m happy that your family is enjoying my recipe 🙂
Love the colour, texture, taste and everything about the way the potatoes turned out with simple to follow instructions. Thank you. This is now going to be my regular recipe hereon.
Thank you so much!