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.
Pan Fried Potatoes
These 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.
Pro Tips for Pan Fried Potatoes
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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.
If you noticed, the recipe uses olive oil AND salted butter for frying. 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. Cooking these 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.
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!!
Other potato recipes you will love:
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.
- 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
Wash potatoes and dry gently in 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 overtop and stir again. Reduce heat to medium and let potatoes cook 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.
*If you're NOT using nonstick, you will have to flip your potatoes every 2-3 minutes.