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Step aside store bought hash browns, Pan Fried Potatoes are here! These simple potatoes are easy, crispy, golden, little bites of heaven! Seared in buttery goodness it’s one of the best potato side dishes out there. For more potato side dishes <– see here!
Why Pan Fried Potatoes Are SO Good
When I think of potatoes, I always think of roasted, mashed, or fried. Never pan-fried. But I’m here to share the good news. PAN FRY YOUR POTATOES. 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 Pan Fried Potatoes are oh so good for so many reasons. To name a few:
- They are fried in a pan!! Easy to make because we’re not having to deep fry anything.
- 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.
Best Potatoes to Use
Back when I was first testing this pan fried potatoes recipe, I used tri-colored baby potatoes which worked really well. However, my tried and true go-to potato are the Idaho Russet Potatoes. While you can have success with almost any potato variety, Russets will give you the most consistent results (plus they’re cheap and easy to find).
This recipe also works great with golden potatoes or red potatoes. Just make sure you cut them all the same size for even cooking.
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 slightly higher smoke point than the butter, so that will help you keep your pan at 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 use salted.
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:
- garlic powder
- cajun seasoning
- taco seasoning
- chili powder
How to Pan Fry Potatoes
For full details on how to pan fry potatoes, see the recipe card down below 🙂
1. Prep the Potatoes
Peel potatoes, then rinse and lightly dry in a clean kitchen towel. Slice each potato into small 1/2 inch cubes.
Do I Have To Peel The Potatoes?
This 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 using as is.
Do I Need To Boil Or Soak My Potatoes Before Frying?
Nope! These potatoes cook from start to finish in a pan so no need to boil or soak them before.
Can I Cut My Potatoes in Slices or Wedges?
I would stray away from wedges, however if you’re looking to cook bigger pieces of potatoes I’d recommend using my Roasted Potatoes recipe for more success.
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 means 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 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, pepper and onion powder over top and stir again.
What’s The Best Pan To Use?
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 my Calphalon set of nonstick pans. They work phenomenally well. A cast-iron skillet would also work really well for getting those potatoes nice and brown, too. A Lodge cast iron skillet would be perfect.
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. If you’re NOT using nonstick, you will have to flip your potatoes every 2-3 minutes.
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.
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:
So come join me on the pan-fried potato train and we can enjoy our buttery crispy carbs together. Life is so much better with carbs.
The printable recipe card is down below, have a great day, friends!!
Pan Fried Potatoes
- Peel and rinse potatoes and dry gently in a kitchen towel. Slice each potato into 1/2 inch cubes.
- 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, pepper and onion powder 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 20-30 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.