If you slice a potato thin enough and deep fry it, you’ve got potato chips. Pan-fried potatoes are a hearty alternative that doesn’t require a vat of hot oil.
I sliced half a Russet potato and fried it in a mix of olive oil and coconut oil. Medium low to medium heat is best. (On my electric stove, where burner controls are marked 1 to 10, I used 3.5 to 4.) I’ve found that too high a heat tends to burn the oil or even burn the potatoes before they are cooked all the way through.
This method uses less oil than deep frying, but you still want enough oil in the pan to cover the slices. Just look at them bubbling away!
I prefer cooking them until they are mostly a light golden brown. The thinnest slices get crispy like a thick potato chip, and the thickest slices are still cooked all the way through.
I lay the slices out on a big plate and sprinkle them with whatever seasoning sounds good. For this batch, I used ground peppercorns, sea salt, and dried rosemary. But you could use dill or chili powder or any spice you like. I served mine with a dollop of hummus and some sliced pepperoncinis.
The following photo doesn’t show the whole batch. I started eating them while the last slices were still cooking. Too yummy too wait for!