Crispy pan potatoes
- December 2016
- Serves 8
- Hands-on time 35 min, oven time 1 hour
Who can resist a pan filled with crispy, golden potatoes? Serve this easy, impressive side dish as an alternative to classic roast potatoes for your dinner party or Sunday lunch.
Click here for a full Sunday lunch menu to go alongside our crispy pan potatoes.
- 8g (5g saturated)
- 35.3g (1.7g sugars)
- 3.9 fibre
- trace salt
Make light work of slicing the potatoes by using a mandoline or the slicing attachment on a food processor.
Chill the potatoes in the pan, covered with cling film, at the end of step 1 for up to 12 hours. Continue from step 2.
Click here to see a video of how to make these crispy pan potatoes are made:
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