Lithuanian Pan-Fried Sliced Potatoes
Crispy, golden, and utterly addictive, Lithuanian Pan Fried Sliced Potatoes turn humble raw potatoes into pure comfort with just a bit of oil and heat. This easy side dish is proof that you don’t need fancy ingredients to create something everyone will fight over at the table. Simple, nostalgic, and always delicious—just the way we like it.
Equipment
- Large wide-based frying pan
Ingredients
- 2 medium or large potatoes
- 1-2 tablespoon neutral oil
- a pinch of salt
Instructions
- Peel the potatoes and slice them into thin rounds, about 1mm thick.
- Pat the slices dry using a paper towel to remove excess surface moisture.
- Heat a thin layer of oil in a wide-based frying pan over medium heat.
- Once the oil is hot, arrange the potato slices in a single layer in the pan.
- Fry without moving them until the undersides are golden and crisp, for about 5 minutes.
- Flip them (you may not be able to flip them all in one go) and continue frying on the other side until golden, again for about 5 minutes.
- If the slices are browning too quickly but not cooking through, lower the heat to medium. Cover the pan with a lid and cook for another 3 minutes to ensure the centers are tender.
- Serve immediately as a main dish or a deliciously crispy side with a pinch of salt sprinkled all over. In Lithuania, we eat them just like potato fries or potato wedges - with ketchup!