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, ...

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 ...

Once boiling, carefully add potatoes to pot and cook until just tender, 20–30 minutes. Drain and let cool slightly, then quarter potatoes. Heat remaining oil in large skillet over medium heat.

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.

Cover the dish tightly with aluminum foil; bake until the potatoes are tender when pierced with a skewer, 60 to 90 minutes. Remove from the oven.