Pan-fried leftover potatoes
Yesterday’s boiled potatoes become golden and crisp in a hot pan. Leave them undisturbed long enough to develop a crust before turning.
Jump to the recipe ↓AI-generated illustration.
Optional: keep the screen awake while following the recipe. Uses more battery.
All recipes start at 4 people, as a side dish.
Ingredients now shown for 4 people as a side dish.
Cuisine: International
Estimated timing: about 5 min preparation · about 18 min cooking. These estimates describe the basic method and are not measured kitchen timings. Follow the method and any time ranges above.
Method
Cut and dry
Cut the potatoes into slices about 1½–2 cm thick, or even pieces. Gently pat off any surface moisture.
Heat the pan
Heat the olive oil over medium-high heat. Add potatoes in one layer; cook in batches if the pan becomes full.
Let the crust set
Leave undisturbed for 4–5 minutes before trying to turn. If they stick, give them a little longer and adjust the heat if they darken quickly.
Finish cooking and season
Turn and fry until golden-crusted and hot throughout, about 12–18 minutes in total. Taste before salting and finish with pepper and fresh herbs.
Get to know the spices in this dish
About this version
Home-tested in the Sapidus kitchen. Quantities are for a side dish; times are approximate, so check tenderness and browning.
Good to know before you cook
Safe leftovers begin the day before
Divide hot leftovers into small portions, cool quickly and refrigerate. Preferably use the potatoes the following day. Potatoes left on the worktop for a long time cannot be made safe simply by frying.
Onion and garlic
If using onion, soften it separately and fold in near the end. Add finely chopped garlic for the last minute.
Adjust the salt
Potatoes boiled in salted water often need little extra salt. Taste alongside the rest of the dish before adding more.
Sources and further reading
Sources were compiled with AI assistance.