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 thing 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 flavors. 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.