Pan-Fried Potato Slices
Thinly sliced baking potatoes pan-seared to achieve a deep golden crunch, seasoned simply with onion powder and sea salt.
15 min
Cook time
2
Servings
Easy
Difficulty
~290
Calories
Nutrition (per serving)
290
Calories · kcal
4
Protein · g
34
Carbs · g
15
Fat · g
Ingredients
- baking potatoes — 400g
- sunflower oil — 30ml
- onion powder — 1 tsp
- sea salt — 0.5 tsp
Method
- 1
Peel the baking potatoes and slice them into 5mm thick rounds.
- 2
Pat the slices thoroughly dry with kitchen paper to ensure maximum crispiness.
- 3
Heat the sunflower oil in the frying pan over medium-high heat.
- 4
Place the potato slices in a single layer in the pan, working in batches if necessary.
- 5
Fry for 6-8 minutes on each side until they are deep golden brown and tender in the centre.
- 6
Remove the slices from the pan and drain briefly on kitchen paper.
- 7
Immediately toss the hot slices with sea salt and onion powder before serving.
Why this works
The combination of high-heat frying and drying the potatoes creates a glass-like crisp exterior, while the onion powder adds an umami depth that complements the natural sweetness of the potato.
Equipment
Large non-stick frying pan, Sharp knife, Kitchen paper, Spatula
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