That dish looks absolutely delicious! Based on the image, you’ve got a fantastic plate of perfectly roasted or pan-fried potato slices, seasoned with herbs and salt. They look similar to a few classic preparations, but I’ll provide a recipe for Garlic Herb Pan-Fried Potato Slices as it best matches the crispy, golden look.
Here is a full recipe and a great prompt for a video.
Garlic Herb Pan-Fried Potato Slices Recipe
This simple method creates potatoes that are tender on the inside, crispy on the outside, and packed with flavor.
Ingredients
- 1.5 lbs Yukon Gold or small red potatoes (about 4–5 medium potatoes)
- 3 tablespoons olive oil or butter (or a combination)
- 2 cloves garlic, minced (or 1 teaspoon garlic powder)
- 1 teaspoon dried Italian seasoning blend
- 1/2 teaspoon smoked paprika (for color and depth)
- 1/4 teaspoon black pepper
- Salt (Kosher or flaky sea salt) to taste
- 2 tablespoons fresh parsley, finely chopped (for garnish)
- 1–2 tablespoons Parmesan cheese, grated (optional, for garnish)
Instructions
1. Prepare the Potatoes
- Wash the potatoes thoroughly. Do not peel them; the skin adds great texture.
- Slice the potatoes into even rounds, about 1/8 to 1/4 inch thick. Keeping the thickness consistent ensures they cook at the same rate.
- Place the slices in a bowl and pour enough cold water over them to cover. Let them soak for about 10 minutes. This removes excess starch, which helps them crisp up better.
- Drain the water completely, then lay the slices out on a clean kitchen towel or paper towels. Pat them completely dry.
2. Season
- In a large bowl, toss the dried potato slices with the olive oil, minced garlic, Italian seasoning, smoked paprika, and black pepper. Add a pinch of salt now, but save the main seasoning until the end.
3. Pan-Fry
- Heat a large, heavy-bottomed skillet (cast iron works great) over medium-high heat. You may need to work in batches to avoid overcrowding, which will steam the potatoes instead of crisping them.
- Place the seasoned potato slices in the hot pan in a single layer.
- Cook for about 5–7 minutes without moving them until the bottom is golden brown and crispy.
- Flip the potatoes using a spatula and cook the other side for another 5–7 minutes until they are golden brown and tender all the way through. Reduce the heat if they are browning too quickly.
- If cooking in batches, remove the first batch, add more oil/butter if needed, and cook the rest.
4. Garnish and Serve
- Transfer the cooked potato slices to your serving bowl.
- Immediately sprinkle generously with flaky sea salt or Kosher salt.
- Garnish with the chopped fresh parsley and the optional grated Parmesan cheese.
- Serve hot as a perfect side dish for steak, chicken, or eggs.