Pan Fried Potatoes with Garlic and Dill
Boiled seasoned potatoes tossed lightly with butter, garlic, and dill in a frying pan. Pan Fried Potatoes with Garlic and Dill does not get any easier than that. This potato dish is versatile and comforting. You can serve it with anything from roasted chicken, baked salmon, or salad.
Tips for Making Pan Fried Potatoes with Garlic and Dill
1. Choose waxy potatoes
Perhaps the most vexing thing about making this recipe is cooking the potatoes properly. Underdone potatoes taste rubbery and hard, while the overdone ones taste too mushy. They need to be tender inside but still firm enough to hold their shape.
Different types of potatoes have varying levels of starch. The best potatoes for boiling and pan frying are waxy potatoes which have less starch, like Yukon gold or red/new potatoes. It means they hold their shape better after cooking. They are great for boiling, roasting, and slicing. They do not disintegrate during stirring the whole things together.
2. Start boiling potatoes with cold water
Never start boiling potatoes with boiling water because they will cook unevenly. On the other hand, if you add potatoes into a pot of cold water, the water and potatoes heat up together, and the potatoes cook evenly inside and out.
3. Salt the potatoes
Potatoes soak up a lot of flavor. You can then add a generous amount of salt into the water wherein your potatoes to season them.
4. Cool down the cooked potatoes
It depends on the type of potatoes you use, but for safe you can cool down the cooked potatoes before tossing them on a frying pan. I do this to make sure the potatoes have become firm enough to hold their shape during tossing.
Pan Roasted Potatoes with Garlic and Dill
- 500 gr potatoes
- salt to taste
- 3 tbsp butter
- 4 garlic cloves minced
- 3 tbsp finely chopped dill or more
Wash potatoes, dry well, and cut into 1/2-inch cubes. Place potatoes in a medium saucepan. Add enough cold water to just cover the potatoes. Season with salt. Boil for 8-10 minutes or until potatoes are tender but not mushy. Drain and run the potatoes until cold water. Drain and cool for 10 minutes.
In a medium frying pan, melt the butter over medium heat. Saute minced garlic until fragrant. Toss in potatoes until well coated. Turn off the heat. Add chopped dill until well combined.