Crispy Buttered Potato Coins

Name: Crispy Buttered Potato Coins
Prep time: 8 min
Cook time: 22 min
Total time: 30 min
Yield: 2 servings
Cuisine: European
Ingredients: 420 g Potato; 60 ml Water; 10 ml Olive oil; 15 g Unsalted butter; 2 g Fine salt

These potato slices start under a lid and finish in butter and oil, moving from tender centers to browned edges in the same pan. They work as a small lunch or a side when the oven is already occupied. Give the water time to evaporate before browning, and avoid stacking the coins on top of one another.

Golden browned potato coins arranged on a blue and white plate. — Representative photograph · Fried Potato Slices on Food Tray by MemorySlashVision · Source · Pexels License. Full frame resized to 1200 pixels wide and converted to WebP. Representative crisp potato slices. The source describes oven-baked slices; this recipe uses a skillet. The photograph illustrates the finished shape and browned surface, not the exact cooking method. Not a photograph of a PANTRISORA kitchen trial.

European · Preparation time: 8 min · Cook time: 22 min · Total time: 30 min · 2 servings · Easy

Recipe timing and yield are estimates. This recipe has not been kitchen-tested.

Ingredients

420 g Potato
60 ml Water
10 ml Olive oil
15 g Unsalted butter
2 g Fine salt

Allergens listed for these ingredients · Milk. Check package labels.

Step-by-Step Instructions

Scrub the potatoes and slice them across into coins about 5 mm thick.
Arrange the coins in a wide skillet with the water. Cover and steam over medium heat until a knife enters the centers with slight resistance.
Uncover and let the water evaporate. Add the oil and butter, then brown the coins in a single layer, turning when the underside is golden.
Drain briefly on a rack or paper towel and season while hot.

Equipment

Large skillet with lid, knife and spatula.

Storage

Cool and refrigerate leftover potatoes promptly. Reheat in a skillet to restore the crisp surface.

For perishable foods and leftovers, U.S. FDA guidance calls for prompt refrigeration, no more than two hours at room temperature (one hour above 32°C/90°F), and a refrigerator at or below 4°C/40°F. Follow the product label and local guidance. Smell and appearance alone cannot establish safety.

FDA handling and storage conditions

Ingredient substitution

Use an extra 15 mL olive oil in place of the butter. The oil helps the surface crisp without adding milk solids or butter flavor.

Editorial guidance, not kitchen-tested. Check product labels and allergens after any change. These notes do not change automatic inventory matching.

Ingredient substitution principles (Colorado State University Extension)

Cooking Tips

Read through the method and measure the ingredients before heating the pan. Use the listed equipment and check the recipe-specific handling notes above.

FAQ

Can I change the serving count?

Use the Recipe Converter linked below to scale ingredient quantities. Pan capacity and cooking times do not scale in direct proportion.

Is this an exact photograph of this recipe?

Where available, the credited image is a representative photograph. The caption explains known presentation differences; use the written ingredients and instructions.