Grilled potatoes in a frying pan

First, choose the right potatoes. It will be good if you use approximately the same size potatoes, and they will be medium or small in size, since very large potatoes on a platter look so-so. Wash the potato tubers, then using a vegetable peeler, peel it from the skin. Put the clean potatoes in a saucepan, pour water into it so that it completely covers the potato tubers. Put the pan on maximum heat. As soon as the water boils, reduce the heat, cover the pan with a lid and cook the potatoes, but not until fully cooked. Cook it until it is half cooked. When cooking, do not add salt, if it is necessary to do so, then add salt before frying.

So, take the potatoes cooked to half-readiness out of the saucepan and put them either on a board or on a plate, as it is more convenient. Give him a little time to lie down so that he cools down (otherwise you can burn your hands). After 10-15 minutes, cut the potatoes lengthwise, dividing it into 2 or 3 parts (I cut into 3). To a greater extent, it depends on the size of the potato itself and the desired thickness of the finished pieces.

Now prepare the fragrant oil. This is done very simply. Take a small deep container, pour vegetable oil into it, then add special spices for potatoes. They are sold in stores, and each manufacturer adds different ingredients to the spices, so potatoes can eventually turn out to have a completely different taste. In those seasonings that I used, mostly there are different herbs. Here is the composition of the seasoning used: dill, parsley, marjoram, coriander, savory, thyme, as well as nutmeg, garlic, salt and even a little sugar. Mix the contents of the bowl well. Note. If there is no salt in the spices you use or it is not enough, then add salt to the oil in addition to spices.

Now, either using a silicone brush, smear the potato slices, or by dipping them directly into the fragrant, freshly cooked oil. Spread the oil pieces immediately on an already heated grill pan.

Fry potatoes until golden brown and pronounced "grill" appetizing stripes. Fry the pieces on both sides, bringing the potatoes to full readiness.

Put the finished potato pieces on a platter, sprinkle it with chopped green onions on top (you can also use other herbs, for example, dill) and serve it to the table while it is hot.

As a result, you will get a wonderful, beautiful, golden potato, which tastes like something between fried and baked.

Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.