Pan Fried Potatoes

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These are the best Pan Fried Potatoes: golden brown and crispy on the outside, soft and tender on the inside, and perfect served with eggs or Southern Fried Pork Chops. Made with simple pantry ingredients, these pan fried potatoes are a go-to easy side dish that pairs with just about anything. No complicated steps here, just buttery, well-seasoned potatoes cooked until perfectly crisp.

 

Table of Contents

Ingredient Notes

Just potatoes and a few pantry staples are needed to get that perfect crispy texture:

• Russet potatoes – These are the best for pan-frying because of their high starch content and fluffy interiors. Yukon gold or red potatoes also work if that’s what you have.
• Salted butter – Adds a rich flavor that plays perfectly with the crisped edges.
• Olive oil – Combines with butter to help the potatoes fry evenly. You want a high-smoke-point oil, so canola, vegetable, or avocado oil works well too.
• Salt and black pepper – Season lightly at first, then add more if needed.
• Onion powder or garlic powder – Either one boosts the flavor of the potatoes without overpowering.

Olive Oil vs Butter

My friends, it’s not olive oil VERSUS butter, it’s olive oil AND butter. The combination of these two ensures crispy, flavorful potatoes. The oil has a higher smoke point than butter, so it helps you keep your pan at a higher temperature without burning the butter. And, I know a lot of recipes call for unsalted butter (especially in baking), but I go completely against the grain and always use salted.

How to Make Pan Fried Potatoes

For full recipe details, including ingredient measurements, see the printable recipe card at the bottom of this post. Here are my easy step-by-step directions:

1. Prep the Potatoes

Peel potatoes, then rinse and lightly dry in a clean kitchen towel or paper towel.

Pro Tip: Peeling your potatoes is definitely an optional step. For the prettiest looking pan fried potatoes, I’d take the extra time to peel them. However, if the skin doesn’t bother you, feel free to scrub the potatoes well, then use as is.

Next, slice each potato into small 1/2-inch cubes. I’d recommend skipping wedges for this recipe since the smaller pieces roast more evenly. If you’d like larger chunks of potato, check out my Roasted Potatoes recipe instead.

As for slices, you can absolutely slice these into 1/3-inch rounds, but keep in mind they will take longer to cook through! I highly recommend cutting them into a 1/2-inch small dice because it gives them more surface area to get golden and crispy, plus a quicker overall cook time.

2. Cook Potatoes in Olive Oil and Butter

Heat a large nonstick skillet over medium-high heat. Add the butter and olive oil, then stir together until 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 with salt, black pepper, and onion powder and stir again.

Pro Tip: 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 love using a large cast-iron skillet to get those potatoes nice and brown.

3. Keep Cooking Until Golden and Crisp

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. Taste and adjust the salt as necessary. Serve hot.

Tools You’ll Need

You only need a few simple kitchen tools to make these pan fried potatoes crispy, golden brown, and easy to prep from start to finish.

• Large cast-iron skillet – I use this because it heats evenly and helps the potatoes get perfectly crispy on the outside
• Peeler – makes peeling the potatoes quicker and easier with less waste
• Chef’s knife – helpful for cutting evenly sized potatoes so they cook at the same rate
• Prep bowls – great for keeping the potatoes, onions, and seasonings organized while prepping
• Cutting board – gives you a sturdy surface for safely slicing and prepping the potatoes

Tips for Success

These simple tips will help you make pan fried potatoes that are crispy on the outside, tender in the middle, and full of flavor every time.

• Start with a hot skillet so the potatoes begin crisping as soon as they hit the pan instead of soaking up oil.
• Keep the potato pieces close in size so they finish cooking evenly, and you don’t end up with some overcooked pieces and some still firm in the middle.
• Avoid overcrowding the pan because too many potatoes packed together will steam instead of fry.
• Use enough oil or butter to lightly coat the potatoes so they brown evenly and don’t stick to the skillet.
• If the potatoes start browning too quickly, lower the heat slightly so the inside has time to cook through before the outside gets too dark.
• Covering the skillet for part of the cooking time can help soften the inside of the potatoes faster before uncovering them to crisp up.
• Add delicate ingredients like garlic toward the end so they don’t burn while the potatoes finish cooking.
• Freshly cracked black pepper and a little extra butter at the end can add even more flavor right before serving.

Main Dishes to Serve with Pan Fried Potatoes

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. Here are some main dishes to try out with these fried potatoes:

• Biscuits and Gravy – a hearty and comforting breakfast combo
• Southern Fried Chicken – crispy potatoes are perfect with fried chicken
• Prime Rib – these potatoes are a simple and flavorful side dish for a hearty steakhouse-style dinner
• Honey BBQ Chicken Thighs – the sweet and smoky chicken pairs really well with the savory potatoes
• Garlic and Herb Baked Cod – crispy potatoes add a satisfying texture next to tender baked fish
• Sous Vide Steak or Steak on the Stove – pan fried potatoes are always a good match for a juicy steak dinner

Storing and Reheating Pan Fried Potatoes

Store cooled potatoes in an airtight container in the fridge for up to 4 days. Reheat on the stove or in the oven for that crispy texture.

Can you freeze pan fried potatoes?
You can, but they lose some of that crispy magic. Freeze in an airtight container, and reheat in a hot pan or oven for best results.

Can you make them ahead of time?
Yes. Cook fully, then cool and refrigerate in an airtight container. Reheat in a hot skillet to crisp them up again.

FAQs

Fried Potato Variations

Besides the butter for flavor, I keep things simple and just use salt, pepper, and onion powder for this recipe. However, that doesn’t mean you can’t use other ingredients to flavor these pan fried potatoes. Be sure to add spices near the end of cooking so they don’t burn. Or if you are using heartier herbs or spices, add them near the beginning. Here are a couple of ideas to get you started:

• Use Yukon gold, red potatoes, or even sweet potatoes for different textures and flavors.
• Toss in caramelized onions, scallions, bell peppers, or leftover bacon grease for an extra punch.
• Sprinkle in Cajun seasoning, taco seasoning, Italian seasoning, chili powder, or even Parmesan cheese just before serving.
• Add chopped fresh herbs like parsley, rosemary, or thyme after cooking for a pop of color and freshness.
• Throw in leftover meat (like diced ham or sausage) to turn it into a hearty skillet meal.

Love Potatoes? Try These Reader Favorites

• Funeral Potatoes
• Scalloped Potatoes
• Fail-Proof Baked Potatoes
• Buttery Mashed Potatoes
• Grandma’s Potato Salad
• Twice Baked Potatoes
• Fondant Potatoes

These pan fried potatoes are the kind of incredible side dish that never disappoints. Whether you’re serving them as breakfast potatoes, cottage fries, or next to a juicy steak, they’re always the best thing on the plate. The printable recipe card is down below. Have a great day, friends!!

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.