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Pan-Fried Potatoes with Pancetta and Sage. Golden and crispy on the outside with a soft and fluffy middle. Full of flavour from salty pancetta and fragrant sage, they make such a delicious side dish to meat or fish.
These pan-fried potatoes are such a delicious side dish that goes with almost anything, and there are two things you need to know to get them perfect.
First is parboiling, which gives them a soft and fluffy middle and reduces the frying time. Second, and probably the hardest, is to leave them alone! Resisting the urge to toss them in the pan is my biggest tip, as it’s what gives them a delicious golden and crispy crust.
I absolutely love cooking potatoes this way, especially during the colder months when I’m craving cosy comfort food, and they can be served with anything from roast chicken to pork or fish.
See the full recipe below with step-by-step photos in the recipe card, plus my top tips and delicious serving suggestions. Enjoy!
Ingredient notes and substitutions
Pin this now to find it later
Pin It- Potatoes: I like to use a floury potato so they get nice and crispy on the outside with a soft and fluffy middle. Maris Piper or Russet are good options.
- Sage: I love the flavour of sage, and it works so well with these crispy potatoes. Other herbs work great too, such as rosemary, thyme or parsley (see adding herbs section below).
- Pancetta: you can use pancetta or guanciale here. Fry it first so it releases some fat into the pan; this helps add flavour to the potatoes and gives them a delicious crispy texture.
Adding herbs and garlic
Adding herbs: If you are adding other fresh herbs like rosemary and thyme, finely chop them and add them about 10 minutes before the end of cooking. Add more delicate herbs such as parsley right at the end of cooking.
Adding garlic: There are two ways to add garlic. The first option is to add a whole, peeled clove to the pan while frying the pancetta, then remove it. This will infuse the oil with a subtle garlic flavour. For a stronger garlic flavour, you can finely chop it and add it to the potatoes about 5 minutes before the end of cooking. Don’t add it first, as it’ll burn by the time the potatoes are crispy.
My top tips for making crispy pan-fried potatoes
- Frying pancetta: If your pancetta isn’t particularly fatty, add 1 tablespoon of olive oil to the pan to help it fry.
- Parboiling time: When cut into medium-sized cubes, the potatoes should be parboiled for around 5-7 minutes. They should be fork-tender and not too fluffy; otherwise, they will break up too much in the pan.
- Let them steam dry: After parboiling, drain the potatoes and let them sit and steam dry for 5-10 minutes before frying. This lets the excess moisture evaporate, which helps them crisp up when frying.
- Don’t overcrowd the pan: Make sure you use a pan big enough so the potatoes can cook in an even layer. I used an 11 1/2 inch (29cm) pan.
- Don’t move them too much: When you first add the potatoes to the pan, don’t touch them for the first 5-7 minutes, as it helps give them a nice crispy crust. If you are using a stainless steel pan (like I do), don’t flip them unless it’s easy to do so without much force, or they’ll stick to the pan. Once they have formed a nice crust, they should be easy to turn.
Yes, simply leave out the pancetta and add more olive oil (about 1-2 tablespoons) to replace the fat. You can opt to add in some chopped olives or capers at the end of cooking, although they are delicious just as they are.
Yes, you can cook the whole dish a few hours in advance, then crisp them back up in the pan for a few minutes before serving.
Serving suggestions
These pan-fried potatoes make such a delicious side to meat or fish. I love to serve them with pork chops, grilled or roasted chicken, salmon or white fish alongside green veg such as broccolini, green beans or arugula salad. I’ve also picked out some of my favourite mains to serve them with below.
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Step By Step Photos Above
Most of our recipes come with step by step photos, helpful tips and tricks to make it perfectly first time and even video!
Crispy Pan Fried Potatoes with Pancetta and Sage
Ingredients
- 900 g (2 lbs) potatoes, (such as maris piper or russet)
- 100 g (3.5oz) pancetta
- Sage leaves, (about 10)
- Olive oil
- Salt
InstructionsÂ
- Bring a large pot of water to a boil and salt it well.
- Peel the potatoes and cut them into medium-sized cubes. Add them to the boiling water and parboil them for 7 minutes. Drain them and set aside.
- Meanwhile, add the pancetta to a large cold pan and fry until golden and crispy. If your pancetta doesn't have much fat, add around 1 tablespoon of olive oil to help it fry. Remove the pancetta to a bowl with a slotted spoon and set aside.
- Add 1 tablespoon of olive oil to the same pan and add the sage leaves. Fry them for around 30 seconds on each side then transfer them to a plate lined with kitchen paper.
- Add another 2-3 tablespoons of olive oil to the same pan over medium-high heat and add the potatoes. Quickly shake the pan for a second to arrange them in an even layer, sprinkle them with a pinch of salt, then let them fry for 7 minutes, untouched. Don't move the potatoes, as this helps them crisp up.
- After 7 minutes, use a fish slice or spatula to toss the potatoes and give the pan a shake to spread them in an even layer. Add another drizzle of olive oil if needed, then fry for another 15 minutes, turning them over every 2-3 minutes until they're crispy and golden all over (around 20-25 minutes total).
- Once cooked and crispy, add the pancetta and sage back to the pan and give it a toss to combine. Transfer to a bowl and serve.
Notes
Helpful Info for All Recipes
- I always use extra virgin olive oil in all of my recipes unless stated otherwise
- When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan (convection) oven
- Find out more about how nutrition is calculated.
- Check out our must have Italian Pantry Staples.
- You can also find all our Essential Kitchen Tools for Italian Cooking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
