Crispy Pan-Fried Potatoes – a delicious recipe with Potatoes, Olive oil, Salt, basil. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Wash the potatoes well, wrap individually in plastic wrap, and microwave for 4 to 5 minutes at 600 W. The potatoes are done if a skewer goes through them easily.
2
Unwrap the potatoes and let them cool down.
3
Remove any eyes, and cut into 6 to 8 wedges each.
4
Heat the olive oil in a frying pan, add the potato wedges and pan fry until golden brown.
5
Turn them to brown on all sides.
6
When the wedges are browned all over, season with salt and dried basil.
7
Shake the pan to distribute the seasonings evenly, then turn off the heat.
8
Transfer to serving plates.
9
These are great as a snack when you're a bit hungry, or to accompany hamburgers or fried chicken.
125
kcal
Calories
8
g
Fat
13
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 3 Potatoes, 2 tbsp Olive oil, 1/2 tsp Salt, 1 tsp Dried basil or parsley.
Yes, Crispy Pan-Fried Potatoes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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