BEST PAN FRIED POTATOES RECIPE – HOW TO PAN FRY CRISPIEST POTATOES
Provided by: DELISH.COM
Categories: dairy-free,nut-free,weeknight meals,side dish
Total time: 20 minutes
Prep time: 5 minutes
Cook time: 0S
Yield: 6 servings
|1 lb. baby potatoes, scrubbed clean|
|1 tbsp. vegetable oil|
|1 tbsp. extra-virgin olive oil|
|1 tbsp. freshly chopped rosemary|
|1 tsp. garlic powder (optional)|
|1/2 tsp. chili powder (optional)|
|Freshly ground black pepper|
- Slice potatoes into coins about ¼” thick. In a large skillet over medium-high heat, heat oils. Add potatoes and season with rosemary, salt and pepper. Cook, undisturbed, until potatoes are golden and crusty underneath, 4 to 5 minutes. Flip potatoes and cook until golden on other sides, 4 to 5 minutes more.
- Sprinkle with garlic powder and chili powder, and continue to cook, stirring occasionally, until potatoes are tender, about 2 minutes more. Serve warm.
PAN FRIED PORK CHOPS RECIPE | REE DRUMMOND | FOOD NETWORK
Provided by: Ree Drummond Bio & Top Recipes
Total time: 25 minutes
Cook time: 25 minutes
Yield: 8 servings
|1 teaspoon seasoned salt, plus more for seasoning|
|1 teaspoon ground black pepper, plus more for seasoning|
|8 pork breakfast chops|
|1 cup all-purpose flour|
|1/2 cup canola oil|
|1 tablespoon butter|
|Smashed new potatoes, for serving|
- Salt and pepper both sides of the pork chops.
- Combine the flour and some cayenne, salt and black pepper. Dredge each side of the pork chops in the flour mixture, and then set aside on a plate.
- Heat the canola oil over medium to medium-high heat. Add the butter. When the butter is melted and the butter/oil mixture is hot, cook 3 pork chops at a time, 2 to 3 minutes on the first side. Flip and cook until the chops are golden brown on the other side, 1 to 2 minutes (make sure no pink juices remain). Remove to a plate and repeat with the remaining pork chops.
- Delicious and simple! Serve with smashed new potatoes.
THE BEST JUICY SKILLET CHICKEN BREASTS
Provided by: Adam and Joanne Gallagher
Total time: 30 minutes
Prep time: 10 minutes
Cook time: 20 minutes
Yield: Makes 4 (6-ounce) servings
|1 ½ pounds boneless, skinless chicken breasts; 2 large breasts or 3 medium|
|Salt, to taste|
|1 teaspoon chili powder, see our homemade chili powder recipe|
|1 teaspoon garlic powder|
|1 teaspoon onion powder|
|1/2 teaspoon smoked paprika|
|1/2 teaspoon ground black pepper|
|1 tablespoon avocado oil or other high heat cooking oil|
|Half of a lemon, quartered, optional|
- Take the chicken out of the refrigerator and season on both sides with salt — we use just less than 1/4 teaspoon of fine salt per chicken breast.
- Make the spice rub by combining the chili powder, garlic powder, onion powder, smoked paprika and black pepper. Liberally dust the spice rub all over the chicken.
- Heat a tablespoon of oil in a medium frying pan (with lid) over medium-high heat. As soon as the oil is hot and looks shimmery, add the chicken. Cook 2 to 3 minutes until golden. Flip, reduce the heat to low, and then splash a few tablespoons of water (or broth) into the skillet. Cover the skillet with a lid.
- Cook 10 to 15 minutes or until an instant-read thermometer reads 165 degrees F when inserted into the thickest part of the breast.
- Transfer the chicken to a plate and cover loosely with aluminum foil. Let the chicken rest for 5 minutes, cut into thick slices, and then serve with pan drippings and lemon wedges.
ServingSize 1/4 of the recipe (about 6 ounces), Calories 208, FatContent 4.6g, SaturatedFatContent 1g, CholesterolContent 124.1mg, SodiumContent 387mg, CarbohydrateContent 0.9g, FiberContent 0.3g, SugarContent 0.1g, ProteinContent 38.5g