Crispy pan-fried potatoes with thyme and garlic
Serves 4 as a side · 35 minutes · Classic frying pan
Raw diced potatoes turn crisp outside and soft inside when they lie in a single layer and fry at a steady pace. A wide carbon steel pan gives them room and an even frying surface.
These are raw potatoes cut into small dice and fried in oil and butter until golden and crisp outside and tender inside, known in Sweden as råstekt potatis. They are best when the dice are dry, lie in a single layer and fry over a medium heat without too much stirring.
Ingredients
Serves 4 as a side
- 700 g waxy potatoes
- 2 tbsp rapeseed oil
- 25 g butter
- 4 garlic cloves, unpeeled
- 4 sprigs fresh thyme
- Flaky sea salt and freshly ground black pepper
Method
- Peel or scrub the potatoes and cut them into 1–1.5 cm dice. Rinse them quickly in cold water and dry them thoroughly in a tea towel.
- Heat the oil in the pan over a medium-high heat. Add the potatoes in an even layer and leave them undisturbed for 5 minutes to colour underneath.
- Turn the heat down to medium, add the butter and fry for another 15–20 minutes. Turn the potatoes now and then until golden brown all over and tender inside.
- Lightly crush the garlic cloves with the flat of a knife and add them with the thyme for the last 4–5 minutes.
- Season with flaky salt and pepper and serve straight away.
Why it works
The wide base of the 30 cm pan lets the dice sit in one layer, so they fry instead of steaming. Carbon steel holds an even heat through the long frying time and gives a crisp surface.
FAQ
Why aren't my pan-fried potatoes crispy?
Usually the pan is too full or the potatoes are wet. Dry the dice well and fry them in a single layer, in two batches if your pan is smaller.
How long do raw potatoes take to pan-fry?
Dice of 1–1.5 cm need 20–25 minutes over a medium heat. Taste one: it should be completely soft inside.
Which potatoes are best for pan-frying raw?
Waxy potatoes hold their shape and crisp up without breaking. Floury potatoes tend to crumble in the pan.
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