Sometimes the simplest dishes end up tasting the best, like this tasty pan-fried chicken served over zoodles and potatoes.

After about 6 or 7 minutes, carefully lift the lid, and with a two-pronged long fork check the bottom of the potatoes. They should have begun to acquire some color.

Pan-fried potatoes. By Kathy Paterson. Food writer and stylist. VIEW PROFILE. ... Boil the potatoes until just tender, about 20 minutes. Drain, then slice or chunk the potatoes.

St. Anselm’s Pan-Fried Mashed Potatoes. 2 1/2 lbs. Bintje potatoes, peeled (at Greenmarket’s Mountain Sweet Berry Farm stand) ... Cut the potatoes into even pieces or slices, ...

Quarter 1 pound red or Yukon gold potatoes lengthwise, then cut each piece crosswise into 1-inch wide chunks. Heat 2 tablespoons vegetable oil in a 10 to 12-inch cast iron skillet over medium heat ...

Place the oven rack in the center position and begin heating the oven to 425 degrees. Scrub the potatoes under cold running water and set aside. Using a mandoline, on the thick slice (3/16-inch ...

2) Make the Mashed Potatoes: - Place potatoes in a large pot and cover with water. Bring to a boil and cook until tender, about 15 minutes. - Drain and return potatoes to the pot.