There’s something about pan fried potatoes that just makes my mouth water! The way they get that crispy outer layer while staying fluffy inside is simply magical. You’ll find them for breakfast, lunch, or dinner, and they’re always a winner.
Fixes soggy centers, uneven browning, and sticking by drying potatoes, patting dry, and frying over high heat for crisp, crackly edges.
I remember the first time I tried to fry potatoes. I ended up with a soggy mess instead of the crispy goodness I was after. It can be tricky, but I’ve learned a few tricks over the years that turn out great results every time.
This recipe is super simple and doesn’t take a lot of time to prep. You’ll need about 10 minutes to get everything ready, and then just 35 minutes of cooking. The combination of oil and butter really helps achieve that crispy texture, making these potatoes so tasty!
If you love trying out different flavors, you’re in for a treat! If you want something sweet afterward, check out my Crispy Gnocchi with Ham and Leek Soup for another delicious recipe!
Why You Will Love This Recipe
- Crispy Texture : You’re going to love how these potatoes turn out perfectly crispy on the outside while staying fluffy on the inside. It’s that satisfying crunch you crave.
- Buttery Flavor : The combination of butter and olive oil gives these pan-fried potatoes a savory richness that really elevates the dish. It’s a simple way to amp up the taste.
- Convenient Preparation : With just a few pantry staples, you can whip these crispy potatoes up in no time. It’s an easy side dish that fits into any meal.
- Easy Storage : You can save any leftovers for later. Just pop them in an airtight container and they’ll keep well in the fridge for up to four days.
Crispy Pan Fried Potatoes Recipe
- Prep Time: 10 minutes
- Cool Time: N/A
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 side servings 1x
- Category: side dish
- Method: pan-frying
- Cuisine: vegetarian
- Diet: vegetarian
Description
Deliciously crispy pan-fried potatoes made in a skillet, perfect as a side dish.
Ingredients
- 1.5 pounds Russet potatoes, washed and cubed
- 2 tablespoons salted butter
- 2 tablespoons olive oil
- salt to taste
- black pepper to taste
- 11/2 teaspoon onion powder or garlic powder
Instructions
- Heat the Skillet: Start by heating a nonstick skillet over medium heat until it feels hot. You can test it by flicking a drop of water onto the surface—if it sizzles, you are ready to go. A well-heated skillet helps achieve that beautiful crispy texture. Just make sure it does not get too hot or you will risk burning the potatoes.
- Add Oil & Butter: Pour in the olive oil and add a pat of butter to the skillet. You will know it is ready when the butter melts and starts to bubble. This combination adds flavor and helps prevent sticking, but be careful not to let the butter brown too much, or it may impart a burnt taste.
- Cook the Potatoes: Place the cubed potatoes into the skillet in a single layer. You should hear a gentle sizzle, which means they are cooking nicely. Let them be for a little while, as constant stirring can stop them from getting that crispy exterior. Allow them enough time to form a nice golden crust.
- Flip for Crispiness: Once the first side is golden brown, it is time to flip them over. Use a spatula to turn each piece carefully. You will want to keep an eye on them; they should smell very good as they cook. Avoid the temptation to flip them too frequently, or you might end up with soggy potatoes.
- Season to Taste: Sprinkle some salt and pepper on top while they are cooking. This adds nice flavor, especially as they become crispy. Try tasting a potato before seasoning to see what it needs; you want it just right. Just do not wait too long to season or they might miss the chance to soak in that flavor.
- Finish Cooking Thoroughly: Let the potatoes cook until they are fork-tender and golden all around. You will know they are ready when you can easily pierce them with a fork. Make sure they have a nice crunch and are fully cooked through, or you might find unexpected raw spots.
- Rest Before Serving: Grab a plate and transfer the potatoes, letting them rest for a few minutes. This helps them crisp up even more as they cool slightly. You will love that little crunch when you bite in. Just keep a watch on them to avoid any sogginess from steam.
Notes
- Storage Tips: Store cooled potatoes in an airtight container in the fridge for up to 4 days. Reheat in a hot pan or oven for best results.
- Expert Tips: Watch potatoes closely to avoid burning. For crispier results, cut potatoes into smaller cubes. If you find your potatoes soggy, make sure to dry them thoroughly after washing. A kitchen towel works well to absorb excess moisture. If the potatoes are sticking to the pan, consider using a nonstick skillet or adding a little extra oil to the cooking surface.
- Reheating Instructions: Reheat in a hot skillet or oven until heated through, about 5 to 10 minutes.
- Serving Suggestions: Pair with Southern Fried Chicken for a classic meal. Serve alongside eggs for a hearty breakfast. Top with crumbled bacon and scallions for a loaded dish.
- Recipe Variations: Substitute sweet potatoes for a different flavor profile. Add bell peppers or onions for extra texture. Sprinkle with parmesan cheese just before serving if desired.
- Ingredient Notes: For best results, use Russet potatoes, though Yukon gold and red potatoes work well too. Ensure potatoes are fresh for the best flavor and texture.
Nutrition
- Serving Size: 1 side serving
- Calories: 248
- Sugar: 1g
- Sodium: 59mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 15mg
Recipe Tips
- If you find your potatoes soggy, make sure to dry them thoroughly after washing. A kitchen towel works well to absorb excess moisture.
- When aiming for a crispy texture, cutting potatoes into smaller cubes creates more surface area to brown evenly.
- If your pan-fried potatoes are not as crispy as you like, check that you’re using a good amount of oil and butter, plus maintain a steady heat.
- For cooking evenly, keeping the heat moderate allows the insides to soften before the outsides brown. Avoid flipping too soon.
- If the potatoes are sticking to the pan, consider using a nonstick skillet or adding a little extra oil to the cooking surface.
Serving Suggestions
These pan fried potatoes pair well with Southern Fried Chicken for a classic meal. They complement eggs for breakfast or brunch and can be topped with crumbled bacon and scallions for added flavor.
You can use these potatoes in various recipes, such as breakfast hash or potato salad. They serve as a filling side for grilled meats, fish, or roasted vegetables.
Consider serving these potatoes with a drizzle of garlic herb sauce or a spicy aioli. A sprinkle of fresh herbs adds brightness when serving these potatoes.
Recipe variations
- You can use sweet potatoes instead of Russet potatoes for a unique twist and a slightly sweeter taste.
- Add 1 teaspoon smoked paprika or ½ teaspoon cayenne pepper to amp up the flavor profile.
- Either bell peppers or onions can be mixed in for added texture and taste, enhancing your dish significantly.
- If you’re cooking for a larger group, scale up to 3 pounds of potatoes and adjust the butter and oil accordingly to 3 tablespoons each.
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How to Store?
To keep your pan fried potatoes fresh, follow these storage tips:
Refrigeration: Store cooled potatoes in an airtight container in the fridge for up to 4 days. Reheat in a hot pan or oven.
Freezing: Wrap cooled potatoes tightly in aluminum foil or place in a freezer bag. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Room Temperature: Avoid storing at room temperature as it may compromise texture and freshness. Refrigeration or freezing is preferred.
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