- Potatoes 1 kg
- Rosemary as much as is needed
- Lemon thyme as much as is needed
- Extra virgin olive oil as much as is needed
- Sodium bicarbonate as much as is needed
- Salt as much as is needed • 1 kcal
- Garlic 1 clove
Roasted Potatoes in a pan are an irresistible and very simple side dish to prepare, the valid alternative to the classic baking in the oven. The potatoes are cut into slices, blanched for a few minutes in water and sodium bicarbonate, then cooked quickly in a pan with a drizzle of oil, garlic and your favorite aromatic herbs; we have chosen rosemary and lemon thyme, for a pleasant citrus note.
In just 15 minutes you will get an impeccable side dish, crunchy on the outside and soft on the inside, perfect to accompany a good baked chicken or some tasty grilled fish fillets. So let’s find out how to prepare roasted potatoes by following our recipe step by step.
How to make Roasted Potatoes in a pan
Peel the potatoes, soak them in cold water for at least half an hour and then cut them into slices (1).
Blanch the potatoes in boiling water, to which you have added a pinch of sodium bicarbonate, for 2 minutes (2). Drain and set aside.
Brown the garlic in a pan with a generous drizzle of oil, add the potatoes, scented with the aromatic herbs you prefer and cook; it will take about 12-15 minutes (3).
As soon as the potatoes are golden and crunchy, remove them and transfer them to a serving dish. Add salt, season with ground pepper and serve hot (4).
How to store Roasted Potatoes in a pan
Potatoes roasted in a pan can be preserved in the refrigerator, closed in a special airtight container, for a maximum of 2 days; obviously, to enjoy all their crunchiness, the advice is to prepare and consume them hot at the moment.