Crispy Pan-Fried Potatoes with Olives: The Ultimate Small Batch Recipe for Perfect Sides

Are you yearning for a side dish that truly stands out from the ordinary? Look no further than this incredible small batch recipe for Pan-Fried Potatoes with Olives, generously tossed with rich olive oil, fresh parsley, and crunchy pine nuts. This recipe doesn’t just promise deliciousness; it reveals the long-sought-after secret to achieving pan-fried potatoes that boast an irresistibly crispy, golden-brown exterior while remaining incredibly soft and fluffy on the inside. Prepare to elevate your potato game!

Crispy fried potatoes are a true culinary delight, a staple I often seek out, especially for breakfast or brunch at my favorite restaurants. There’s something undeniably comforting and satisfying about them. However, for many home cooks, myself included, replicating that restaurant-quality perfection at home often feels like an elusive quest. The common dilemma is frustratingly familiar: you diligently fry the potatoes until they’re beautifully golden brown on the outside, only to find the inside still stubbornly raw. By the time the interior finally softens to a tender consistency, the exterior has unceremoniously burnt. It’s a delicate balance that seems almost impossible to master.

Good news awaits! After much experimentation and a few culinary breakthroughs, I’ve discovered a foolproof solution to this age-old problem. And I’m thrilled to share this secret with you through this recipe for small batch Pan-Fried Potatoes with Olives. This method ensures every single potato piece is cooked to absolute perfection, delivering that much-desired contrast of crispiness and fluffiness in every bite.

This particular recipe builds upon the foundation of my popular Pan Fried Potato Wedges, but with a delightful twist. Here, the potatoes are cut into smaller, more manageable pieces, making them ideal for frying quickly and evenly. They are then generously tossed with vibrant green olives, high-quality olive oil, and earthy pine nuts, creating a harmonious blend of flavors and textures that will tantalize your taste buds. This combination transforms a simple side dish into something truly special.

For this recipe, I specifically chose Yukon Gold potatoes. Their naturally buttery flavor and creamy texture make them an excellent candidate for frying, and I particularly love how their golden hue complements the bright greens of the olives and parsley. However, don’t feel limited to this variety; you can certainly experiment with other types of potatoes, such as red potatoes or even fingerlings, to discover your own preferred texture and flavor profile.

These Pan-Fried Potatoes with Olives are incredibly versatile. As a superb side dish, they pair wonderfully with hearty main courses like Maple Roasted Chicken Quarters or savory Honey Mustard Chicken Thighs, creating a complete and satisfying meal for two. But their appeal doesn’t stop there! For a more casual yet equally delicious option, simply crown a serving with a perfectly fried egg, and you’ve got yourself a delightful, comforting dinner or an elevated breakfast experience.

Now, are you ready to unlock the ultimate secret to creating pan-fried potatoes that are consistently crispy on the outside and wonderfully fluffy on the inside? It’s a game-changer!

The secret lies in one crucial, often overlooked step: **parboiling the potatoes before frying.** This simple yet incredibly effective technique ensures that the center of each potato piece is thoroughly cooked and tender by the time the exterior achieves that coveted golden crispness, all without any risk of burning. When you parboil, you’re essentially giving the potatoes a head start, softening their starchy interior so that they only need to focus on browning and crisping in the pan.

If you’re tempted to skip this step in an effort to save time, I urge you to reconsider. I speak from experience when I say you’ll likely be met with disappointment, as your potatoes will remain stubbornly raw in the middle, negating all your efforts to achieve perfect texture. Parboiling is the non-negotiable foundation for truly exceptional pan-fried potatoes, transforming them from good to absolutely glorious. It’s a small investment of time that yields immense culinary rewards.

For the olive component of this dish, I specifically selected Castelvetrano olives. These olives are instantly recognizable by their striking, bright green color—often much more vibrant than other common green olive varieties. What truly sets them apart, however, is their processing method: they are brined rather than cured in vinegar. This gentle brining results in a milder, less bitter, and significantly less salty flavor profile compared to most other olive varieties. Their unique taste allows them to shine without overpowering the other ingredients.

While Castelvetrano olives are traditionally revered and often paired with fine wines and artisan cheeses, I’ve discovered their incredible versatility when paired with humble fried potatoes. Their buttery, meaty texture and mild, slightly sweet flavor provide the perfect counterpoint to the savory, starchy potatoes. They add a sophisticated depth and a delightful brininess that elevates the entire dish, creating a flavor combination that is both unexpected and utterly delicious.

While small batch recipes are inherently designed to serve one to two people, their benefits extend far beyond just portion control. One significant advantage that resonates with almost everyone is the elimination of unwanted leftovers, especially those that don’t reheat well. Let’s be honest: there’s arguably nothing worse than trying to reheat leftover fried foods; they often lose their crispness and become soggy and unappetizing. With this perfectly sized recipe for two, you can enjoy every single delicious bite in one meal, without any guilt about wasting food or compromising on quality.

This recipe is not only practical but also incredibly adaptable. As a fantastic bonus, these pan-fried potatoes are naturally vegan! While I personally enjoy a wide variety of foods, I have friends who have recently embraced a vegan lifestyle. It’s always a thoughtful idea to have a few naturally vegan-friendly recipes in your repertoire that don’t require sourcing specialty ingredients. This dish is a perfect example, offering a delicious, inclusive option for everyone at the table.

To truly master these pan-fried potatoes, consider a few additional tips. Ensure your potatoes are thoroughly drained and as dry as possible after parboiling; excess moisture can lead to steaming instead of crisping. Don’t overcrowd your skillet. Frying potatoes in batches, if necessary, allows each piece to make direct contact with the hot oil and the pan’s surface, promoting even browning and maximum crispiness. Use a good quality, heavy-bottomed skillet, preferably cast iron, which retains heat exceptionally well, ensuring a consistent frying temperature. Finally, don’t be shy with seasoning! A liberal sprinkle of sea salt after frying brings out all the incredible flavors.

This recipe transforms the humble potato into a star. The combination of crispy textures, tender interiors, and the savory burst of Castelvetrano olives, brightened by fresh parsley and the nutty crunch of pine nuts, makes for an unforgettable side dish. It’s simple, elegant, and incredibly satisfying. Give it a try, and discover your new favorite way to enjoy pan-fried potatoes!

Pan Fried Potatoes With Olives

Yield:
4 servings

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

Instructions

1. Add the potato pieces to a large saucepan with a big pinch of salt and enough cold water to cover them by 1 inch.
2. 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.
3. Meanwhile, in a large bowl mix together 2 tablespoons oil, olives, parsley, lemon juice, and salt.
4. 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.
5. 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.
6. Remove from the heat and add the olive mixture. Toss together then serve immediately.
7. 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.

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