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Crispy Sliced Potatoes (Sautéed Potatoes)

Recipe by The Cozy Bowl Kitchen

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  • Total Time25 minutes
  • YieldServes 2 to 3 1x

Deep golden, genuinely crunchy sliced potatoes with soft fluffy centres, made by par-boiling, steam-drying and frying in a single layer. The side that goes with almost everything.

Ingredients

Scale
  • 600 g Maris Piper potatoes, peeled and cut into even 5 mm rounds
  • 1 tsp fine sea salt, for the cooking water
  • 3 tbsp vegetable, sunflower or rapeseed oil
  • 15 g unsalted butter
  • Flaky sea salt, to finish
  • Black pepper, to finish

Optional house seasoning

  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic granules
  • 1/4 tsp ground white pepper

Instructions

  1. Put the potato rounds in a saucepan and cover with cold water. Add the 1 tsp fine salt and bring to the boil.
  2. Cook for 6 minutes from boiling. Test with a knife tip: it should slide in with slight resistance right at the centre. Do not cook them until fully soft or they will break up in the pan.
  3. Drain into a colander and leave completely undisturbed for 5 minutes to steam dry. Do not rinse them, pat them or shake them. The surfaces should end up looking matte and slightly floury rather than shiny.
  4. Heat a large frying pan over a medium-high heat, then add the oil and heat until it shimmers. Add the butter.
  5. Using tongs, lay the potato slices into the pan in a single layer. Work in two batches if they do not all fit.
  6. Leave completely undisturbed for 3 minutes. Lift one to check: you want a deep, even gold rather than a pale tan. Give it another minute if needed.
  7. Turn the slices individually and fry for a further 3 to 4 minutes, until deep golden and crisp on the second side.
  8. Lift onto a wire rack set over a tray. Do not use kitchen paper and do not cover them.
  9. Season immediately with flaky sea salt and black pepper, plus the smoked paprika, garlic granules and white pepper if you are using the house seasoning. Toss to coat.
  10. Serve straight away, uncovered.

Notes

The two steps that decide everything: Par-boiling for 6 minutes, and then leaving the drained slices undisturbed in the colander for 5 minutes to steam dry. Skip either and you will get pale, soft potatoes no matter how hot your pan is.

The mistake to avoid: Draining them on kitchen paper. Trapped steam softens the underside within a minute. Always use a wire rack and never cover them.

Make ahead: Par-boil and steam-dry up to a day in advance and keep covered in the fridge. Fry straight from the fridge. This turns a 25-minute job into an 8-minute one. Par-boiled dried slices also freeze well on a tray, then bagged; cook from frozen with a few extra minutes.

Season after frying, not during: Ground spices such as paprika and garlic granules burn in hot fat and turn bitter. Add them the moment the slices leave the pan.

Variations: Air-fry at 200°C for 12 to 15 minutes after par-boiling, shaking halfway. Roast at 220°C for 25 to 30 minutes in a single layer on a large tray. Deep fry at 180°C for 4 to 5 minutes for the crispest result. Add 2 chopped garlic cloves and 1 tsp dried oregano for the final 60 seconds only. Pile into a dish with cheddar and crispy onions and grill for 3 minutes for loaded slices.

Equipment: A saucepan, a colander, a large frying pan, tongs and a wire rack set over a tray.

Allergen note: Always check the label of every ingredient you use, as recipes and allergen information can change. People with food allergies or intolerances must also consider cross-contamination.

Take particular care with the butter (milk) and with any seasoning blends, which may contain mustard, celery or sulphites. Groundnut oil is a peanut product. Allergen information must be confirmed by The Cozy Bowl before it is relied upon.

This is a home recipe inspired by a dish or flavour available at The Cozy Bowl. It is not the restaurant’s exact commercial recipe.

Find it online: https://thecozybowl.co.uk/crispy-sliced-potatoes-recipe/