Tired of the same boring side dishes? Try this small batch of Pan Fried Potatoes with Olives tossed with olive oil, parsley, and pine nuts. Plus learn the secret to making fried potatoes that are crispy on the outside while also soft and fluffy on the inside.
One of my favorite dishes to order at a restaurant, especially for breakfast, is crispy fried potatoes. It’s one of those dishes I love eating so much, but when it comes to making them at home, I fall short.
The problem is you fry the outside until golden brown, but the inside is still raw. By the time the middle softens, the outside burns.
Good news for you is I have a solution, which I’m going to share with these small batch Pan Fried Potatoes with Olives.
This recipe is similar to my Pan Fried Potato Wedges but cut into smaller pieces and tossed with green olives, olive oil, and pine nuts.
I used golden potatoes because I like the hue of the yellows and greens, but you can certainly use another variety of potato.
Now, are you ready for the secret to crispy fried potatoes with a fluffy interior?
Parboiling it before frying. This ensures the center is cooked through by the time the outside fries without burning.
If you’re tempted to save time by skipping this step, don’t be surprised if your potatoes are still raw in the middle.
For the olives, I used castelvetrano olives, which are bright green (brighter than most green olives) and processed in brine rather than cured in vinegar, which means they aren’t as bitter and salty as other olive varieties.
Although they’re typically paired with wine and cheese, I paired them with fried potatoes because they’re buttery and meaty, the perfect complement to potatoes.
Although small batch recipes are typically for 1-2 people, one benefit that applies to everyone is you don’t have to throw out leftovers that don’t keep well; nothing is worse to reheat than leftover fried foods.
With this recipe for two, you can finish everything in one meal without feeling guilty about tossing the rest.
Bonus: These pan fried potatoes are naturally vegan. I personally don’t care one way or the other but I have a friend who recently went vegan, so it’s always a good idea to have a few vegan friendly recipes on hand without having to buy specialty ingredients.
- 1 pound Yukon gold potatoes, cut into 1-inch pieces
- 1/4 cup olive oil, divided
- 1 cup halved castelvetrano olives
- 1 tablespoon fresh chopped parsley
- 1 tablespoon lemon juice
- 1/4 teaspoon sea salt plus more for seasoning
- 1 tablespoon pine nuts
- Add the potato pieces to a large saucepan with a big pinch of salt and enough cold water to cover them by 1 inch.
- Bring the potatoes to a boil. Once boiling, turn off the heat and let sit in the water for 5 minutes. Drain then let sit in a colander for another 5 minutes.
- Meanwhile, in a large bowl mix together 2 tablespoons oil, olives, parsley, lemon juice, and salt.
- In a large skillet, heat 1 tablespoon oil. Once shimmering, add the pine nuts. Cook until toasted, about 2-3 minutes. Transfer to the olive mixture, leaving any excess oil in the pan.
- In the same skillet, add the remaining 1 tablespoon oil. Once hot, add the potatoes (you may need to do this in two batches if the skillet isn't large enough). Season liberally with salt then cook for 5 minutes or until golden brown. Flip to the other side and cook another 5 minutes or until golden brown. Flip to the third side and cook another 5 minutes or until golden brown.
- Remove from the heat and add the olive mixture. Toss together then serve immediately.
- If you split the potatoes into two batches, use additional oil if needed and repeat with the remaining potatoes until golden brown on all sides.