Austrian Pan Roasted Potatoes Recipe

There’s something oddly satisfying about transforming humble, waxy potatoes into a golden, crispy masterpiece that’s guaranteed to elevate any meal. Let me take you through my personal spin on perfecting this simple yet irresistible dish that’s sure to impress your taste buds and dinner guests alike.

I love to make Austrian pan-fried potatoes because they come out so satisfying and nutritious. For a side dish, my recipe uses waxy potatoes, cooked in either vegetable oil or clarified butter, for texture.

The onions I chop finely, for sweetness, and the caraway seeds I throw in for subtle, aromatic depth.

Austrian Pan Roasted Potatoes Recipe Ingredients

• Waxy Potatoes: Rich in carbohydrates and fiber; perfect for crisp texture.
• Vegetable Oil: Provides healthy fats for roasting; enhances flavor.
• Onion: Adds savory sweetness; rich in antioxidants.
• Caraway Seeds: Provides earthy flavor; aids digestion.
• Parsley: Fresh garnish; rich in vitamins A, C, and K.

Austrian Pan Roasted Potatoes Recipe Ingredient Quantities

• 1 kg (2.2 lbs) waxy potatoes
• 4 tablespoons vegetable oil or clarified butter
• 1 medium onion, finely chopped
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 teaspoon caraway seeds (optional)
• 2 tablespoons fresh parsley, chopped (for garnish)

How to Make this Austrian Pan Roasted Potatoes Recipe

1. Start by washing the potatoes well with running water. Keep the skins on for both texture and taste.

2. Put the potatoes into a big pot, add a little salt, and then cover with water. Bring the pot to a boil, then turn down the heat and let it simmer for about 15 to 20 minutes. You’re looking for the potatoes to be tender but still holding their shape. If you poke one with a fork and it crumbles, you’ve gone too far. Drain the potatoes and let them sit for a bit.

3. When they have cooled, cut the potatoes into slices of a size to take a bite of, about 1/4 to 1/2 inch thick.

4. In a sizable skillet, warm the vegetable oil or clarified butter over a medium burner.

5. Place the chopped onion in the pan and cook until it becomes see-through and starts to take on a brown color. This should take about 5-7 minutes. If it was just a transcription error, this ingredient order will not affect the outcome too much.

6. Raise the heat to medium-high and put the potato slices into the pan, taking care to arrange them in a single layer. This means no hovering atop each other. Let ’em breathe. Let ’em brown. If they start to stick, grab a spatula and give them a gentle nudge.

7. Boil or steam the potatoes for about 10-15 minutes, until fork-tender. You’ll want the potatoes to brown and crisp on one side before turning them gently with a spatula to prevent breaking.

8. If using, add caraway seeds, and then season the potatoes with salt, fresh ground black pepper, and gently stir to evenly coat.

9. Keep cooking the potatoes until they are golden brown and crispy all over, which should take about 5 more minutes.

10. Move the potatoes to a serving plate, dress them with freshly chopped parsley, and present them hot as a delightful side dish. Enjoy!

Austrian Pan Roasted Potatoes Recipe Equipment Needed

1. Colander or strainer
2. Cutting board
3. Chef’s knife
4. Large pot
5. Measuring spoons
6. Skillet or large frying pan
7. Spatula

FAQ

• What type of potatoes should I use?Select waxy potatoes for roasting, as they retain their shape nicely when roasted and achieve a wonderful texture. Waxy potatoes tend to be more moist than starchy varieties. When potato recipes call for a non-starchy type, they mean a waxy type. Waxy potatoes can be red, yellow, or blue, and have thin skins.
• Can I use a different oil or fat?You can use olive oil or another fat of your choice, but this may slightly change the flavor. Clear liquids, like vegetable oil, are best. Exotic oils and aromatics, like truffle oil or anise, will impart their own flavors and may not work in every recipe.
• Is it necessary to include caraway seeds?Caraway seeds are not required; you may leave them out if you wish. They do lend a distinctive taste but are by no means mandatory.
• Can I prepare this recipe in advance?The optimal way to serve it is fresh; however, you can precook the potatoes and keep them in the fridge. Before serving, you can roast them with onions and then finish them off in the oven.
• How do I ensure the potatoes are crispy?Ensure the potatoes are placed in a single layer when baking and utilize a sufficiently high temperature to obtain an excellent sear.
• What is the best way to cut the potatoes?Cut and slice the potatoes into even thickness slices or chunks for uniform cooking.
• Can I add other herbs?Absolutely. You can enhance the taste by incorporating herbs such as thyme or rosemary.

Austrian Pan Roasted Potatoes Recipe Substitutions and Variations

Olive oil or ghee can be used in place of vegetable oil or clarified butter.
Shallots or leeks can be used in place of onion for a gentler taste.
Garlic salt or seasoning salt can be used in place of salt for added flavor complexity.
Caraway seeds can be omitted or changed out for cumin seeds, which makes an entirely different spice profile.
You can substitute fresh chives or dill for fresh parsley, and get a different yet deliciously herbaceous note in your cooking.

Pro Tips

1. Perfect Texture To ensure the potatoes hold their shape while cooking, opt for waxy potatoes such as Yukon Gold or red potatoes. These varieties retain their structure better than starchy potatoes.

2. Uniform Slices When slicing the potatoes, aim for uniform thickness (about 1/4 to 1/2 inch) to ensure even cooking and browning. A mandoline slicer can help achieve consistent slices.

3. Oil Temperature Before adding the potatoes, ensure the oil or clarified butter is sufficiently hot, but not smoking. This will help the potatoes sear properly and become crispy without absorbing excess oil.

4. Avoid Overcrowding Make sure to arrange the potato slices in a single layer in the skillet. If necessary, cook in batches to avoid overcrowding, which can cause steaming instead of browning.

5. Onion Timing To maximize flavor, consider adding the onions later in the cooking process, after the potatoes start to brown, to prevent them from burning while allowing them to infuse their sweetness into the potatoes.