Pan Fried Potatoes

4.67 from 3 votes

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Pan Fried Potatoes are simple, easy, crispy, golden bites of heaven! Seared in buttery goodness it’s one of the best potato side dishes.

Is there anything better than a soft potato with a crispy exterior that has been fried? I submit that there is not. I tried these simple pan fried potatoes to go with our dinner the other day and fell in love! These could be a good hash brown hybrid breakfast potato, a good brunch item, or a lovely side dish to serve with dinner. I’d eat these for lunch too. I’m not picky.

Fried Potatoes

Pan Fried Potatoes

These Pan Fried Potatoes are oh so good for so many reasons. To name a few:

  • They are fried in a pan!! As in no vats of hot grease.
  • Frying potatoes in a pan means you can use butter AND oil. Sweet glorious butter.
  • It’s a very low fuss meal with a handful of ingredients. Simplicity at its finest, folks.
  • When I think of potatoes, I always think roasted, mashed or fried. Never pan-fried.
  • But I’m here to share the good news. PAN FRY YOUR POTATOES.
  • You can thank me later.

How to Pan Fry Potatoes

  1. Wash potatoes and dry gently in a kitchen towel. Slice each potato into 1/3-inch rounds.
  2. Heat a large nonstick skillet over medium-high heat. Add in butter and olive oil and stir together to melt and sizzle. Add in potatoes and stir to coat each potato in the butter-oil mixture. Sprinkle salt and pepper over top and stir again.
  3. Reduce heat to medium and let potatoes cook for 5 minutes before stirring and flipping. Cook another 5 minutes, then flip again. If you’re NOT using nonstick, you will have to flip your potatoes every 2-3 minutes.
  4. Continue the cook-5-minutes-then-flip pattern for 30 minutes or until potatoes are brown and crispy on the outside and tender on the inside.
  5. For the last 5 minutes of cooking, add in scallions. Taste and adjust the salt as necessary.
  6. Serve hot.
fried Potatoes

Pro Tips for Pan Fried Potatoes

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Use the right pan. It’s really really hard to burn things in a nonstick skillet, so be sure to either use a nonstick skillet OR watch your potatoes intensely! I have and used this pan. OH! A cast-iron skillet would work really well for getting those potatoes nice and brown. I love me some brown food. I have these.

Olive oil AND salted butter. The oil has a bit of a higher smoke point than the butter, so that will help you keep your pan at a bit of a higher temperature. And, I know a lot of recipes call for unsalted butter (especially in baking) but I go completely against the grain and always but salted. A rebel am I.

Do not rush this recipe. If you rush it, you’ll burn your potatoes. Frying potatoes over medium heat and letting them do their thing is the best possible advice I could give you. Put them in the pan and leave them be! Keep in mind, if you’re NOT using nonstick, you might have to flip your potatoes every 2-3 minutes.

More Potato Recipes to Enjoy!

So come join me on the pan-fried potato train and we can enjoy our buttery carbs together. Life is so much better with carbs.

Have a great day, friends!!

4.67 from 3 votes

Pan Fried Potatoes

Pan Fried Potatoes are simple, easy, crispy, golden bites of heaven! Seared in buttery goodness it's one of the best potato side dishes.
servings 4 side servings
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins

Ingredients

  • 28 oz. tri-colored baby potatoes about 1 1/2 lbs.
  • 2 tablespoons salted butter
  • 2 tablespoons olive oil
  • salt & pepper to taste
  • 4 scallions sliced

Instructions

  • Wash potatoes and dry gently in a kitchen towel. Slice each potato into 1/3-inch rounds.
  • Heat a large nonstick skillet* over medium-high heat. Add in butter and olive oil and stir together to melt and sizzle. Add in potatoes and stir to coat each potato in the butter-oil mixture. Sprinkle salt and pepper over top and stir again. Reduce heat to medium and let potatoes cook for 5 minutes before stirring and flipping. Cook another 5 minutes, then flip again.
  • Continue the cook-5-minutes-then-flip pattern for 30 minutes or until potatoes are brown and crispy on the outside and tender on the inside.
  • For the last 5 minutes of cooking, add in scallions. Taste and adjust the salt as necessary.
  • Serve hot.

Notes

*If you're NOT using nonstick, you will have to flip your potatoes every 2-3 minutes.

Nutrition

Calories: 268kcal | Carbohydrates: 35g | Protein: 4g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 63mg | Potassium: 868mg | Fiber: 4g | Sugar: 1g | Vitamin A: 295IU | Vitamin C: 41.3mg | Calcium: 32mg | Iron: 1.7mg
Course: Side Dish
Cuisine: American
Keyword: fried potatoes, how to fry potatoes, how to make fried potatoes, pan fried potatoes
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9 Responses
  1. PAN FRIED POTATOESFollow for recipesGet your FoodFfs stuff here by foodffs via Tumblr – Viralpics

    […] PAN FRIED POTATOES […]

  2. Ultraviolet

    I followed these directions to the T and they still burned. 5 mins is too long to not stir them. I even put the heat on low after I saw they were burning.

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