Made with simple ingredients you probably already have on hand, these pan fried potatoes are a go-to easy side dish that ...

Cooking potatoes in the microwave and then frying on the hob is quick and easy, and you get to see the skins crisp up before your eyes. The key is to leave the potatoes to do their thing ...

When it comes to eating potatoes ... crispy, according to Poppy. You can use any oil you wish to roast them, but Poppy prefers vegetable oil. The key, she said, is heating this up in the pan ...

Season with salt and pepper. In a large frying pan, heat the remaining garlic oil and fry the smashed potatoes until golden-brown and crispy. Season with salt and pepper. In a large bowl ...

The perfect roast potato should have a crispy, golden outside ... To cook the potatoes separately, heat the oven to 180C. In a large frying pan heat 4 Tbsp of rice bran oil, lard or goose fat.

Christopher Testani for The New York Times Other uses than in the obvious salad: Toss with pasta, or use as a surprising dressing for crispy, pan-fried potatoes.

A food expert has shared the perfect technique to get crispy home-cooked ... to ‘double fry’ the potatoes. First, gently fry them at a lower temperature - in a pan of relatively cool oil ...