Pan fried potatoes or home fries are a delicious and easy to prepare side dish recipe. A perfect match for several main dishes. How about fried potatoes, with crispy bacon and onions and sprinkled with fresh parsley or should it rather be a hearty farmer’s breakfast?
Whatever you prefer, potatoes are a tasty tidbit and a good dish in the outdoor and camping kitchen.
? Useful Tips
The potato, also known as Erdapfel in Austria, is both tasty and very healthy. It is rich in vitamins, minerals, fiber, contains high-quality protein and has a low-fat content.
The waxy potatoes are great for pan fried potatoes. They have a low starch content, dense texture and retain their shape during cooking.
To prepare the potatoes you can use raw or already cooked potatoes. Best use potatoes from the day before.
1/2 pound of potatoes should be allocated per person (about 2 medium potatoes).
1. What You Should Notice When Cooking Potatoes
Boil similar sized potatoes together to ensure even cooking.
You can cook the potatoes skin on or peeled.
Most nutrients are preserved when potatoes are cooked with the skin on, but you should eat them peeled.
In the skin of the potato there is solanine (glycoalkaloid poison).
Solanine is also in the green tubers or new sprouts of the potato plant. Remove them generously.
When potatoes are cooked with the skin on, solanine is not destroyed and is released into the cooking water and therefore you should discard it.
The cooking time of the potatoes is approximately 15 – 20 min.
Cooking time of the potatoes are reduced when you cut them into half or dice, or cook in a pressure cooker (7 minutes).
Shortly before the end of cooking, you can make a test for doneness. Pierce the potatoes with a fork or wooden skewer, which should slide in easily with little resistance.
How To Boil Potatoes Skin On
Boil similar sized potatoes together to ensure even cooking.
Wash your potatoes in cold water, then place into a large pot and add enough cold water to cover the tops of the potatoes.
Bring to a boil, add a pinch of salt and reduce the heat. Simmer for about 15 – 20 Minutes.
For about 2 pounds of potatoes use 1 level tablespoon salt.
Test the potatoes with a fork if they are already tender, after 15 minutes. Don’t overcook.
Drain them into a colander, run the potatoes under cold water to cool them down more quickly.
Remove the skin with a small knife.
Optionally, allow the potatoes to cool, set overnight in the refrigerator and use them the next day.
In Southern Africa, I got mostly starchy, floury potatoes. For this reason, I cooked them with their skin and refrigerated overnight. The very next day I prepared the potatoes to crispy delicious fried potatoes.
Sounds easy, right?
Unfortunately, it was not like that, in between I had a lot of troubles getting them right and ended up in mush potatoes.
? Tips for Outdoor Cooking:
How to boil water in windy conditions
- Use a stove windshield around your camping stove.
- Boil the water with the lid on.
- Cover or partially cover the pot during cooking.
How to drain without a colander
Hold the lid over the pot with a dish towel on top. Leave the lid slightly open for the water to drain out. Tip the pan over and pour the water through the gap. Please be careful that you do not scald yourself with the hot steam!
The draining of water from a pot of pasta works the same way. The only difference is, that the opening of the lid is smaller. How it works in practice, look at this video by FormulaEFan.
2. How To Make Crispy and Tasty Pan Fried Potatoes
Optional: Cast iron frying pan is very popular for outdoor cooking. Cast iron cookware retains a great deal of heat, thus the potatoes are especially crispy.
Pan must be large enough so that the potatoes have a large contact surface to the bottom.
Use for frying potatoes clarified butter, sunflower or rapeseed oil. Add butter only at the end, otherwise, it would burn.
Correct heat! Put the potatoes into the hot fat (over medium-high heat), switch back to medium heat and turn the potatoes after 10 minutes.
Repeat on all sides, so they become nicely golden and crispy.
- 1 pound (about 3 - 4 medium) waxy potatoes
- 2 tablespoons clarified butter, rapeseed oil or sunflower oil
- 1 teaspoon butter
- 2 tablespoons parsley, chopped (optional)
- Wash the potatoes well. Place them in a large pot, cover with water and bring to a boil. Add a pinch of salt.
- Reduce heat, simmer the potatoes until a fork can easily poke through the potatoes, about 15-20 minutes.
- Drain the potatoes in a colander and let them cool enough so that they are easy to handle.
- Peel and cut potatoes into quarters, cubes (about 1 inch) or slices (about ⅛ inch).
- Put the clarified butter or oil in a large skillet, preferably cast-iron or iron, over medium-high heat.
- Add the potatoes, reduce the heat to medium and fry undisturbed until a golden crust, about 10 minutes. Spread the potatoes in a single layer.
- Turn over gently at least once or twice during cooking, without stirring. When all sides turn golden, the potatoes are ready.
- Refine with a little butter, sprinkle with salt and parsley (optional).
- Remove the potatoes from the pan with a spatula.
- Taste and serve immediately.
• Potatoes need enough space in the pan. Cooking the potatoes in a single layer and in batches if necessary.
• Sprinkle a bit of flour over potatoes as they cook, to make them a bit more crispy.
• Add more oil if needed to prevent the potatoes from sticking.
• If the potatoes become too dark during frying, reduce the heat a bit.
• Serve the crispy pan fried potatoes on a preheated plate and garnish with fresh parsley.
Addition of bacon and onion:
There are two ways of cooking.
1. In a large skillet, fry bacon (6 slices) and 1 chopped onion over medium-high heat until brown and crisp. Remove from the pan, add the potatoes and cook evenly golden and crisp. Add cooked onions and bacon to the skillet and stir to combine. Add butter, sprinkle with parsley, salt and pepper.
2. In a large skillet, fry first the potatoes evenly golden. Add chopped onions and bacon to the potatoes and cook them together crispy, about 3 - 5 minutes before the end of cooking time. Add butter, sprinkle with salt, pepper and parsley. Serve immediately.
Enjoy your meal!