Pan-Crisped Potatoes

(from saymyname’s recipe box)

Source: Mark Bittman

Serves 4 people

Categories: Mark Bittman, Potatoes, Side Dish


  • 2 lbs waxy potatoes, peeled and cut into 1/2-to1-inch cubes (red or white potatoes)
  • salt
  • fresh ground black pepper
  • 1/4 cup olive oil (more or less)
  • 1 teaspoon minced garlic


  1. Bring the potatoes to a boil in salted water to cover, then lower the heat to simmer until nearly tender, 10-15 minutes; drain well.

  2. Heat the oil over med-high heat in a 12-inch nonstick skillet for 3-4 minutes.

  3. You can use more oil for crisper potatoes or less oil to cut the fat.

  4. Add in the potatoes along with a healthy sprinkling of salt and pepper and cook, tossing and stirring from time to time (not constantly), until they are nicely browned all over, 10-20 minutes.

  5. Add in the garlic and continue to cook for 5 minutes more, stirring frequently.

  6. Taste and adjust seasoning if necessary, then serve.

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