Crispy Pan-Fried Potatoes
I often cook potatoes in the microwave to save time, so I make fried potatoes this way too. It's a bother to take care of the oil after deep frying, so I just panfried the potatoes in olive oil for a crispy finish.
Cook the potatoes in the microwave until soft, then cook the surface until crispy in a frying pan.
The microwaving time varies depending on your microwave, so please adjust it.
Add some salt or herbs to vary the flavor. For an easy-to-make amount (about 2 servings). Recipe by yaburie
Crispy Pan-Fried Potatoes
I often cook potatoes in the microwave to save time, so I make fried potatoes this way too. It's a bother to take care of the oil after deep frying, so I just panfried the potatoes in olive oil for a crispy finish.
Cook the potatoes in the microwave until soft, then cook the surface until crispy in a frying pan.
The microwaving time varies depending on your microwave, so please adjust it.
Add some salt or herbs to vary the flavor. For an easy-to-make amount (about 2 servings). Recipe by yaburie
Cooking Instructions
- 1
Wash the potatoes well, wrap individually in plastic wrap, and microwave for 4 to 5 minutes at 600 W. The potatoes are done if a skewer goes through them easily.
- 2
Unwrap the potatoes and let them cool down. Remove any eyes, and cut into 6 to 8 wedges each.
- 3
Heat the olive oil in a frying pan, add the potato wedges and pan fry until golden brown. Turn them to brown on all sides.
- 4
When the wedges are browned all over, season with salt and dried basil. Shake the pan to distribute the seasonings evenly, then turn off the heat.
- 5
Transfer to serving plates. These are great as a snack when you're a bit hungry, or to accompany hamburgers or fried chicken.
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