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    Pan-Fried Potatoes Recipe

    Published June 15, 2023. This post may contain affiliate links. Please read my disclosure policy.

    This simple-to-prepare pan-fried potatoes recipe is ridiculously delicious and will be the star side-dish to your next meal. You will be so surprised at just how good these are and how easy they are to make.

    I’ve never met a potato that I didn’t like and wasn’t eager to eat. If you’re the same way, try my Smashed Potatoes or Potatoes Anna, which pair perfectly with any protein.

    pan-fried potatoes in a skillet


     

    Pan-Fried Potatoes

    Pan-fried potatoes are diced or sliced potatoes that are fried in a hot pan with oil until golden brown while being crispy on the outside and tender cooked on the inside. They are incredibly easy to prepare and are a great potato side dish for any main course.

    Even though these potatoes are not deep fried, they still give off that deep caramelized color and texture. You can also enhance the flavor of the potatoes by finishing them with spices, cheeses, or any garnish you see fit.

    Ingredients and Substitutions

    ingredients to make pan-fried potatoes
    • Potatoes – I prefer skin-on Yukon gold potatoes cut into small ¾” x ¾” cubes.
    • Fat – Use a good fat with a high smoking point, such as avocado oil, ghee, or peanut oil.
    • Seasoning – I just use coarse salt and ground pepper.

    How to Make Pan-Fried Potatoes

    1. Prepare the potatoes. Do not place them in water.
    2. Add the oil to a large cast-iron or non-stick skillet over high heat until it smokes lightly.
    3. Place in the potatoes and make sure they are all 1 level in the pan. It’s important not to overcrowd the pan so that it can properly brown.
    4. Season them with salt and cook the potatoes undisturbed for 4 to 5 minutes.
    5. Next, turn the heat down to medium-high and shake the pan back and forth to move the potatoes around. Let it cook for another 3 to 4 minutes. You can also use a spatula to move the potatoes around.
    6. Come back and flip the potatoes in the pan every 2 to 3 minutes until they are well browned on all sides and tender, which takes about 10 minutes.
    procedures to make pan-fried potatoes

    Make-Ahead and Storage

    Make-Ahead: These are meant to be eaten within an hour of you making them.

    How to Store: Cover and place in the refrigerator for up to 3 days. These do not freeze that well, so I advise against it.

    How to Reheat: Place the fried potatoes in a pan or on a metal tray and bake in the oven at 350° for 8 to 10 minutes or until warm and crispy.

    Chef Billy Parisi

    Chef Notes + Tips

    • You can also finish the potatoes with fresh herbs.
    • Substitute with red or russet potatoes.
    • Try tossing the potatoes with 1 teaspoon of white vinegar once they’re finished.
    • It is best to use a non-stick skillet or cast-iron skillet.
    • If you submerge your potatoes in water, be sure to dry them before frying them thoroughly.
    • Feel free to peel the potatoes if you’d like.

    More Potato Recipes

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    Let's Cook - Chef Billy Parisi

    Pan Fried Potatoes Recipe

    5 from 4 votes
    This simple-to-prepare pa-fried potatoes recipe is ridiculously delicious and will be the star side-dish to your next meal.
    Servings: 4
    Prep Time: 5 minutes
    Cook Time: 18 minutes

    Ingredients 

    • 2 pounds Yukon gold potatoes cut into ¾” x ¾” cubes
    • 3 tablespoons cooking oil
    • coarse salt and fresh cracked pepper to taste.

    Instructions

    • Prepare the potatoes. Do not place them in water.
    • Add the oil to a large cast-iron or non-stick skillet over high heat until it lightly smokes.
    • Place in the potatoes and make sure they are all 1 level in the pan. It’s important not to overcrowd the pan so that it can properly brown.
    • Cook the potatoes undisturbed for 4 to 5 minutes.
    • Next, turn the heat down to medium-high and shake the pan back and forth to move the potatoes around. Let it cook for another 3 to 4 minutes. You can also use a spatula to move the potatoes around.
    • Return and flip the potatoes in the pan every 2 to 3 minutes until they are well browned on all sides and tender, which takes about 10 minutes.

    Notes

    Make-Ahead: These are meant to be eaten within an hour of you making them.
    How to Store: Cover and place in the refrigerator for up to 3 days. These do not freeze that well, so I advise against it.
    How to Reheat: Place the fried potatoes in a pan or on a metal tray and bake in the oven at 350° for 8 to 10 minutes or until warm and crispy.
    You can also finish the potatoes with fresh herbs.
    Substitute with red or russet potatoes.
    Try tossing the potatoes with 1 teaspoon of white vinegar once they’re finished.
    It is best to use a non-stick skillet or cast-iron skillet.
    If you submerge your potatoes in water, be sure to dry them before frying them thoroughly.
    Feel free to peel the potatoes if you’d like.

    Nutrition

    Calories: 267kcalCarbohydrates: 40gProtein: 5gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.04gSodium: 14mgPotassium: 955mgFiber: 5gSugar: 2gVitamin A: 5IUVitamin C: 45mgCalcium: 27mgIron: 2mg
    Course: Side Dish
    Cuisine: American