Grill-Pan Potatoes
A wonderful, fragrant side dish for meat, fish, chicken, or vegetables! A grill pan makes everything taste better — those golden grill marks make any dish look prettier and, in turn, more appetizing. And it's just as easy to cook on as a regular skillet.
Pirko Rita
Recipe author
Grill-Pan Potatoes
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 7 %
2 g
Fats 33 %
9 g
Carbohydrates 59 %
16 g
148 kcal
GI:
100
/
0
/
0
- Start by choosing the right potatoes. It's best to use potatoes of roughly the same size, on the medium-to-small side, since very large potatoes don't look as nice on the plate. Wash the potatoes, then peel them with a vegetable peeler. Put the peeled potatoes in a saucepan and add enough water to cover them completely. Set the pan over high heat. Once the water boils, lower the heat, cover, and cook the potatoes — but only until half done, not fully cooked. Don't add salt while they boil; if you need it, salt them just before frying.
- Take the par-boiled potatoes out of the pan and set them on a board or a plate, whichever is handier. Let them rest a bit to cool down (otherwise you can burn your hands). After 10–15 minutes, cut the potatoes lengthwise into 2 or 3 slices (I cut mine into 3). This mostly depends on the size of the potato and how thick you want the finished pieces.
- Now make the seasoned oil — it's very simple. Take a small deep bowl, pour in the vegetable oil, and add a potato spice blend. Stores sell these, and every brand mixes in different ingredients, so the potatoes can end up tasting quite different each time. The blend I used is mostly herbs; here's what's in it: dill, parsley, marjoram, coriander, savory, and thyme, plus nutmeg, garlic, salt, and even a little sugar. Stir the bowl well. Note: if your spice blend has little or no salt, add some salt to the oil along with the spices.
- Now either brush the potato slices with the fragrant oil using a silicone brush, or dip them straight into the freshly made oil. Lay the oiled pieces right onto a preheated grill pan.
- Fry the potatoes until golden with pronounced, appetizing grill marks. Cook the pieces on both sides, bringing the potatoes to fully done.
- Arrange the finished potato pieces on a platter, sprinkle chopped green onion over the top (or other herbs, such as dill), and serve while hot.
- The result is wonderful, beautiful, golden potatoes that taste like something between fried and baked.
- Use an oil with a high smoke point for frying! Every oil is healthy only up to a certain temperature — its smoke point, above which the oil starts to burn and forms toxic compounds, including carcinogens. Unrefined oils, with rare exceptions, have a low smoke point: they're full of unfiltered organic particles that quickly begin to burn. Refined oils stand up to heat better and have a higher smoke point. If you're cooking in the oven, in a skillet, or on a grill, make sure to use an oil with a high smoke point. The most common high-smoke-point oils are refined sunflower, olive, and grapeseed oil.
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Vegetable oil - 873 kcal/100g
- Green onion - 19 kcal/100g
- Spices dry - 240 kcal/100g
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