Deviled Potatoes in a Pan
Crispy, golden, and full of flavor — these Deviled Potatoes in a Pan are the ultimate Italian comfort food! Perfect with meat, fish, or even on their own
Notes
Ingredients
- 1 ¾ pounds potatoes (about 4 medium potatoes)
- Extra virgin olive oil, to taste (about 4–5 tablespoons)
- Salt, to taste (about 1 teaspoon)
- Dry mixed herbs (garlic powder, parsley flakes, crushed red chili flakes, oregano), to taste (about 2 teaspoons total)
- 1 clove of garlic, peeled and smashed
- 1 sprig of rosemary
Instructions
- Prepare the potatoes: Wash, peel, and cut the potatoes into evenly sized wedges or cubes. Pat dry with a clean towel to remove excess moisture.
- Heat the oil: In a large non-stick skillet, heat 4–5 tablespoons of extra virgin olive oil over medium heat.
- Add flavoring: Stir in the dry mixed herbs. Alternatively, use the whole garlic clove and rosemary sprig for a more delicate, aromatic flavor.
- Cook the potatoes: Add the potato pieces to the skillet in a single layer. Season with salt. Let them cook undisturbed for a few minutes to form a golden crust.
- Turn and crisp: Stir occasionally, making sure all sides brown evenly. Adjust the heat so they cook through without burning — about 20–25 minutes total.
- Serve: Once crispy on the outside and tender on the inside, remove from the pan and serve hot.