These fried potato slices are the perfect complement to so many dishes! I like to serve them with Peruvian-Style Chicken Skewers. In fact, I got the idea from one of my favorite Peruvian restaurants in Miami, Pisco y Nazca. They serve their chicken anticuchos (Peruvian-style skewers) atop fried potato slices. These little potato medallions soak up all the flavor of the chicken skewers, it’s a perfect pairing!
Yukon Gold potatoes are the best for this dish because they have a delicious balance of soft and creamy on the inside and crunchy on the outside. I peel the potatoes and then slice them into half-inch rounds. These potato medallions taste best pan-fried (doesn’t everything?). But you can just as easily make them in the air fryer or roast them in the oven which makes these potatoes easy to cook in the background while you prepare other things.
How To Prep The Potato Slices
The potatoes in this recipe are twice-cooked. First, you boil the potatoes and then you fry them. The trick to getting the best crunchy exterior is to add a little baking soda to the boiling water. This helps break down the outside of the potato and makes for a crunchier crust. I learned this trick from Serious Eats, they really get into the science of it all.
Once the potatoes are softened, transfer them to a tray lined with paper towels. The instructions change from this point on, depending on how you plan to finish cooking the potatoes.
For the pan-fried version, you’ll need to heat about ¼ cup of olive oil in a skillet over medium-high heat. Season the potatoes with salt, pepper and Italian seasoning and add to the skillet. Spoon hot oil from the pan over the top, while the bottom cooks. To make it easier to scoop the oil, it helps to tilt the pan just slightly so the oil pools on one side. Once the bottom is crispy and brown, turn the slices over and cook them on the other side. This traditional French technique helps the top of the potatoes cook evenly and incorporates more flavor into the final dish.
Using this French technique transported me back to my childhood, with my mom making her fried eggs for breakfast in the same fashion. I never knew Cuban cooking had such worldwide roots! I thought it was just the Cuban way to fry eggs (so clueless!).
The pan-fried potatoes turn out evenly crispy and buttery soft on the inside. But, if you’d rather not fry, I get you. You can coat the slices in vegetable oil and cook them in the air fryer. They are not quite as good as the pan-fried version, but a very close second. To be honest, when I make these on my own, I like to use the air fryer because it’s easier and uses less oil. But if I’ve got help in the kitchen, we pan-fry.
Fun And Versatile Potato Medallions
You can have lots of fun with these little fried potato slices! Consider them as a canvas for all sorts of fun toppings, like picadillo, chorizo and cheese, or Argentine sausage, onions and chimichurri sauce. Or try them with my Peruvian Chicken Skewers. You’ll love them!Print
These fried potato slices are the perfect complement to so many dishes! You can use them as a base for lot of fun appetizers or serve them as a side. I like to serve them with Peruvian-Style Chicken Skewers.
5 large Yukon Gold Potatoes
½ teaspoon baking soda
2 tablespoon salt
1 tablespoon olive oil (for boiling the water)
1 teaspoon Italian seasoning
½ teaspoon black pepper
½ cup vegetable oil (for pan-frying) or 1/4 cup olive oil (for air fryer or oven roasting)
handful of parsley for garnish (optional)
Set 3 quarts of water on high heat to boil, add ½ teaspoon of baking soda, a tablespoon of salt and the olive oil. As the water heats up, peel the potatoes and slice into ½ inch rounds. Once the water is boiling, add the potatoes and lower the heat slightly to a simmer. Cook for about 8-10 minutes. The potatoes should be soft enough that a fork can pierce through them, but not so soft that they fall apart. Then remove from the heat. Since stove top temperatures can vary, start checking the potatoes around minute 8.
Drain the potatoes on paper towels.
Three Ways To “Fry” The Potatoes
These potato slices are at their best when you pan-fry them. But it’s definitely easier to air fry or roast. So, below are all three methods. If I’ve got the time and the extra help in the kitchen, I pan fry. But if I’m cooking solo I would air fry or roast.
Pan Frying Method
Add enough oil to a skillet to generously coat the bottom, about ¼ – ½ cup. Set on medium-high heat. While the pan is heating, season the potatoes with salt, pepper and Italian seasoning. Once the oil is shimmering in the fry pan, add the potato slices — enough to cover the pan in one layer, don’t crowd them. As the bottom cooks, tilt the pan and spoon the hot oil over the top, to begin cooking the top of the potatoes as well. Once the bottoms are golden brown, flip them and cook the other side. This should take roughly five minutes per side. Once done, remove from heat, drain on paper towels and garnish with parsley.Repeat until all the potatoes are done. You may need to add more oil as you go along, and slightly reduce the heat as you’re cooking to ensure the last potatoes don’t burn.
Air Fryer Method
Place the slices on a cutting board, serving platter or sheet tray in one layer. Brush oil on each slice and sprinkle salt, pepper and Italian seasoning on each slice. Turn the slices over and repeat. Add the slices in one layer to the air fryer and roast using the preset temperature and time on your air fryer. Check in on them and turn over to ensure even browning. Depending on the size of your air fryer, you may have to do this step in batches.
Sheet Pan Method
Preheat the oven to 425ºF with the sheet pan inside. While the oven preheats, place the slices on a cutting board, serving platter or sheet tray in one layer. Brush oil on each slice and sprinkle salt, pepper and Italian seasoning on each slice. Turn the slices over and repeat. Once the oven is preheated, add the slices to the hot pan in one layer and roast for 10 minutes on one side, flip and roast on the other side. Depending on your oven, you may need to give it a little more time, just check in to make sure they are evenly browning. Once browned on both sides, the potatoes are done. This should take about 20-25 minutes.
Serve with grilled chicken skewers.
Nutrition info I’m sharing is the air fryer version.
Keywords: fried potato slices, potato medallions