Whole Pan-Fried New Potatoes in Their Skins
The tastiest, most appetizing potatoes — quick and easy! Fried whole in plenty of oil, these new potatoes in their skins develop a gorgeous, golden, crispy crust while staying soft inside, with a wonderful aroma of garlic and herbs.
Cooking method
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Step 1:
How do you pan-fry whole new potatoes in their skins? Gather your ingredients. Choose smaller potatoes of a uniform size so they all cook evenly. For the herb, I recommend dill — it suits this dish best.
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Step 2:
Scrub the potatoes well in water, taking care not to tear the tender skin. Dry them thoroughly, or the water will spatter when it hits the hot oil.
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Step 3:
Peel and finely chop the garlic.
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Step 4:
Wash the dill, dry it, and chop it finely.
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Step 5:
Heat the frying oil in a wide, deep skillet. Add the prepared potatoes.
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Step 6:
Fry the potatoes over medium heat, turning them now and then so they brown evenly. If the oil spatters a lot, cover the pan with a lid or a splatter screen. The cooking time depends on the size and variety of the potatoes — anywhere from about 20 minutes to half an hour.
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Step 7:
At the end, season the potatoes with salt and pepper. Add the garlic and fry everything together, stirring, for 1–2 minutes. Then take the pan off the heat.
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Step 8:
Divide the hot potatoes among plates and sprinkle with the chopped dill. Enjoy!
- If the potatoes are large, you can parboil them first in salted water for 15 minutes from the boil. Then drain, dry them, and cook as in the recipe. If you fry the potatoes but find they're undercooked when you pull them out and taste one, you can return them to the pan or finish them in the microwave.
- Every oil is only good up to a certain temperature — its smoke point — beyond which it starts to burn and forms harmful compounds, including carcinogens. Choose an oil with a smoke point suited to how hot you'll be cooking.
- One thing to note: the wrong pan can ruin even the best recipe, so pick one that suits the dish.
- Here's an easy way to check whether the oil is hot enough: lower a wooden spatula into it. If bubbles gather around it, you're ready to fry.
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
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Dill greens - 38 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
