roasted or pan-fried potato slices,

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.

Attribute Detail
Prep Time 10 minutes
Cook Time 20–25 minutes
Yields 2–4 servings

 

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.
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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.

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