Fried Potatoes Recipe

Prepare potatoes

Wash the potatoes well. If using larger potatoes, cut into 1/2-inch thick slices or 3/4-inch cubes so pieces are roughly uniform. If using small new potatoes, halve or quarter them so sizes are similar.

Parboil (optional but recommended for tender centers): place cut potatoes in a pot and cover with cold salted water. Bring to a simmer and cook 6–8 minutes, until just tender but not falling apart. Drain thoroughly and let steam-dry in the colander for 5 minutes; pat dry with a towel. If skipping parboil, proceed with raw potatoes but increase frying time and keep heat lower to avoid burning.

Heat a large heavy skillet (cast-iron preferred) over medium-high heat until hot. Add olive oil and butter and let the butter melt and bubble but not burn.

Add the potatoes in a single layer, cut side down where applicable. Avoid overcrowding; fry in batches if necessary. Let potatoes cook undisturbed for 4–6 minutes to develop a golden crust.

Toss or flip the potatoes and continue to cook, stirring occasionally, for another 6–8 minutes until all sides are golden brown and crisp and the potatoes are cooked through. If potatoes were raw, total cook time will be about 12–18 minutes; if parboiled, 8–12 minutes.

During the last 2 minutes of cooking, add the minced garlic, chopped rosemary, and thyme to the pan and stir to combine so the herbs and garlic become fragrant but not burnt.

Season with kosher salt and freshly ground black pepper. Taste and adjust seasoning. Stir in chopped fresh parsley off the heat for brightness.

Transfer potatoes to a serving dish and keep warm while you finish the salad.

Make the dressing: in a small bowl or jar combine lemon juice, Dijon mustard, honey (or maple), salt, and pepper. Whisk or shake while slowly streaming in the 2 tbsp extra-virgin olive oil until emulsified. Taste and adjust acidity or sweetness as desired.

In a large bowl, combine baby arugula, halved cherry tomatoes, and thinly sliced red onion.

Pour the dressing over the salad and toss gently until leaves are lightly coated. Add shaved Parmesan if using and toss briefly to combine.

Serve the lightly dressed arugula alongside the warm herb fried potatoes. Optionally place some potatoes on top of the arugula for a composed plate. Garnish with extra parsley and a final drizzle of olive oil if desired.