Potatoes landscape

One Pan Potatoes is a simple but incredibly satisfying dish to eat. It is intended as a side dish but for some reason it always ends up being the main. This recipe is an adaptation of my Italian Aunts’ sliced potatoes, which she adds to a steamed fish dish she makes. The entire fish is covered with these potatoes – so memorable and delicious!

My Aunt’s original version uses garlic and parsley (simply follow the optional instructions and omit the Moroccan Souk Spice). My version is even more simplified than hers but the addition of the Moroccan spices gives it a warming and super tasty flavour.

One Pan Potatoes (despite being served in another ‘pan’ in my photos) can be served straight from the frying pan. They are great as a side with schnitzels and a big green salad or tucked into a crunchy roll with sliced gherkins. The best part, these One Pan Potatoes are so easy to make and the wash up is even easier! Enjoy this one and let me know if you try it.

JC x




One Pan Potatoes

Serves 2-3 (as a side dish)


2 large potatoes, sliced into discs

3/4 cup of water

1 – 1.5 tsp’s Moroccan Souk Spice

Salt and pepper to taste

Oil for frying (I use olive oil)

Fresh herbs of your choice to garnish (I used coriander)



Handful of parsley, chopped

2 cloves of garlic, minced



Heat a medium sized, but deep frying pan with a little oil on high heat and add the potatoes into the pan. If you are using garlic and parsley, fry them together for a few minutes and then add the potatoes.


After five minutes add the salt, Moroccan spice mix, water and cover with a lid.


Cook for twenty to thirty minutes on high or until the water has completely dissolved and the potatoes have cooked. Add your herb garnish and serve!


Note: Do not turn over the potatoes, simply shake the pan (lid off) from time to time to move things around. This allows the potatoes at the bottom of the pan to get lovely and crunchy. A little squeeze of lime before serving is a welcome addition too.



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