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Simple Pan-Fried Potatoes with Black Pepper
Traditional dish · European
A classic and comforting dish of thinly sliced potatoes, pan-fried until golden brown and crispy, seasoned generously with salt and freshly ground black pepper. This recipe highlights the simplicity of basic ingredients.
Ingredients
- Potatoes4 medium
- Cooking oil3 tbsp
- Saltto taste
- Black pepperto taste
Steps
- 1
Wash and peel the potatoes. Slice them thinly, about 1/8 inch thick. A mandoline slicer in a food processor can be used for uniformity, or slice by hand.
- 2
Heat the cooking oil in a large skillet over medium-high heat. If you don't have a skillet, a wide, flat-bottomed pot can be used.
- 3
Add the potato slices in a single layer. Do not overcrowd the pan; cook in batches if necessary.
- 4
Fry for 5-7 minutes per side, until golden brown and crispy. Adjust heat as needed to prevent burning.
- 5
Season generously with salt and freshly ground black pepper during the last few minutes of cooking.
- 6
Remove from pan and drain on paper towels if desired. Serve hot.
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