Description
Deliciously crispy pan-fried potatoes made in a skillet, perfect as a side dish.
Ingredients
Scale
- 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