Crispy Potatoes a la Plancha: The Ultimate Golden Side Dish
When it comes to side dishes that steal the show, crispy potatoes a la plancha deserve a standing ovation. With their irresistible crunch, buttery interior, and that deep golden color from a sizzling hot griddle, they’re an easy way to elevate any meal.
What Does “A La Plancha” Mean?
“A la plancha” translates to “on the griddle” in Spanish, and it refers to a cooking method that uses a flat, searing-hot surface to cook food quickly with minimal fat. Think of it as a cross between grilling and pan-frying—giving food a flavorful char and that perfect crispy texture.
Why It Works So Well for Potatoes
Potatoes cooked a la plancha get the best of both worlds: a crispy exterior with tender, creamy insides. The trick is to parboil the potatoes first so they’re soft inside, then press sear each side of the potatoes onto the hot plancha to crisp up in all the right places.
Serving Ideas
These crispy potatoes pair beautifully with grilled meats, seafood, or even a poached egg and aioli for a tapas-style brunch. Try serving them with:
- Chimichurri steak
- Octopus a la plancha
- Grilled Turbot Portuguese Style
- Roast chicken and garlicky greens
- Peppers and onions, a dollop of saffron aioli, or spicy harissa mayo
Tips
- Don’t skip the parboil: It ensures the insides stay soft while the outsides crisp up.
- Use high heat: The hotter the surface, the better the crust.
- Get creative: Add garlic or herbs during the parboil to infuse the potatoes with aromatic flair.
Final Thoughts
Crispy potatoes a la plancha are that rare combination of rustic and refined—a side dish that feels both hearty and gourmet. Once you master the technique, you’ll be tempted to throw every vegetable onto the plancha just to chase that same addictive crunch. And honestly? We wouldn’t blame you.
Crispy Potatoes a la Plancha
Ingredients
- 4 large yellow potatoes, peeled, cut lengthwise and then 2 additional crosswise cuts for 6 pieces per potato
- 2 tbsp salt
- 10 black peppercorns
- 10 coriander seeds
- 1.5 tsp thyme leaves
- olive oil
Equipment
- 1 medium sized pot
- 1 cast iron plancha
- 1 tongs
- 1 spatula optional
Instructions
Parboiling the potatoes
- Peel and cut each potatoes into 6 equal sized pieces.
- Place the potatoes in a medium size pot and cover with water by at least 1 inch (2 cm).
- Add the salt, peppercorn, coriander seeds, and thyme.
- Place the pot on the stove top and turn on high heat. Bring to a boil and then adjust to heat for a mild boil.
Boil the potatoes for 20 minutes.- After 20 minutes drain the potatoes in a pasta colander. Place the potatoes in a large bowl and drizzle olive oil over the potatoes until each piece is well coated. Use a spatula or tongs to toss the potatoes in the olive oil.
Searing potatoes on the plancha
- Lay a cast iron plancha on top of your grilling surface. Heat a grill until the temp reaches 400F or 200C.
- Once the grill reaches 400F / 200C drizzle some olive oil on the plancha. Place each potato piece on the plancha.
Sear for 5 minutes, check the potatoes by lifting a few piece with the tongs. If there is a nice brown crust then turn the potato over onto a new side. Sear for 5 minutes. Continue this searing process until all sides are seared.
After all sides have a nice crispy crust remove to a platter and serve with an extra drizzle of olive oil.
Pare with your favorite grilled main dish such as steak or fish.
