A Better Fried Potato

"My family got tired of the normal fried potato recipes where the outside of the potato was crispy and the interior was still raw. I went to work changing my recipe and made a better potato. This is one of my families favorite dishes for breakfast or dinner. It's a really good as a side for pork chops"
photo by Lab Chef photo by Lab Chef
photo by Lab Chef
Ready In:
1 cup




  • ***Note*** a non-stick saute pan must be used in this recipe.
  • If using small potatoes then use two starchy potatoes like russet, if using a large "Idaho Russet," then use only one per serving.
  • Cut the potatoes into a medium dice and add to saute pan. Add the water enough to cover the potatoes. Add the salt, pepper, garlic, onion, red pepper, and oil to the pan.
  • Bring the pan to a boil over high heat, and let the water cook almost all the way out. When the water is almost cooked out the mixture will contain a lot of starch, which will stick. Turn the heat down to med-high and stir/toss until all the water is cooked out.
  • Once all the water is cooked out the potatoes should be mostly cooked and you can start to fry them. Keep the pan over med-high heat and add the butter. Make sure and stir /toss frequently. Keep cooking on for 10-15 minutes. If the potatoes are getting too brown for your liking, turn the pan down to medium.
  • Check for texture and seasoning, it may need more salt. potatoes can take a lot.
  • Serve as a side for breakfast or dinner.

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As my moniker might display, I am a chef and I work in a laboratory. I have working a healthcare lab for the past 18 years. With the exception of the two years that took a break and went culinary school. Let me tell you, working with food is fun, but it really does not pay the bills. So I went back into healthcare. Now I just cook for my friends and family. One thing that I learned in culinary school is once you have the techniques of cooking, you can cook just about anything. I am not saying go out and spend tens of thousands of dollars on culinary school. But try to learn as much about cooking techniques as you can, take a class at your local continuing education location, read a lot, there are many great teaching cooking shows (Good Eats), and of course there is always YouTube. But most of all, cook what you love, and have fun. Do not let cooking be a "I have 30 minutes to make a meal before I have to do X." Cook on your days off or weekends, play some music, have some wine, but have fun. If it does not turn out, do not get mad, but try to figure out why it did not turn out. It usually either a bad recipe, or bad technique.
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