You can use whatever spices you'd like-chili powder, garlic powder, paprika, cumin, taco seasoning, even coriander-in a ton of different combinations, but don't add them too soon! Since dried spices can burn very easily, we like to add them during the last couple of minutes of cooking. Slicing them thin allows them to cook through in the same amount of time that they need to get brown and crispy on the outside. Trust us: You seriously don’t need to boil these spuds (or pre-cook them at all) before pan-frying. Curious about other substitutes or eager to make perfect shredded hash browns? Learn more about all the different types of potatoes. Use baby Yukon gold if you can! If not, choose another creamy variety instead of a starchier choice like russets-if so, you might end up with soggy results. The solution: mixing EVOO with vegetable oil (or another neutral oil with a high smoking point).
While olive oil does taste great with potatoes, it also has a lower smoking point. Ready to nail these crispy potatoes without burning any pieces? Read on our top tips for pan-fried potato perfection:Īs much as we love butter, it burns too quickly over high heat, which is necessary for optimal crispiness. For the perfect, extra-crispy pan-fried potatoes, you just need to slice 'em thin and choose the best oils (yes, the plural is intentional). But, the truth is, you don't need to pre-cook your potatoes at all. A lot of skillet breakfast potatoes take way longer than they should, requiring you to boil your potatoes, then chop, and THEN fry.
When the craving for perfectly crisp fried potatoes sets in, nobody wants to wait around-you want your taters fast.
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