Perfect Pan-roasted Potatoes

These potatoes are somewhere between roasted, fried and crunchy on the one hand, and a heavenly mashed, potato-like pillow of fluffiness on the other, combined into one mouthful of deliciousness. I know, this sounds completely exaggerated and to top it off, it is one of the easiest dishes you will ever cook!

Small waxy potatoes


Vegetable oil

I use a cast iron pan to cook my potatoes but any heavy bottomed pan will do. 

Wash and dry your potatoes and cut them into quarters.

Pour 0,5 cm of vegetable oil into your pan.

Now sprinkle a generous amount of salt evenly on top of the oil.

Place the potatoes cut-side down into the pan and turn the heat to medium.

Time the potatoes – they have to stay UNTOUCHED in the pan for a full 10 minutes. Do not turn or flip them, even if you are convinced that they’re burning.

Once a full ten minutes have expired you may turn the potatoes onto the other cut-side. Repeat the above process of frying without moving the potatoes around in the pan, but for 5 minutes, not ten.

Once your potatoes are beautifully browned, turn the flame to the lowest setting and cover the pan with a tight fitting lid or aluminium foil. 

Allow to cook for 20 minutes.

Take off the lid and test the potatoes by inserting a sharp knife.

Serve and enjoy immediately.

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