Golden brown, crispy, pan fried potatoes are lightly seasoned and go from the stovetop to the tabletop in minutes.
Tender and fluffy on the inside and crispy on the outside, fried potatoes are a fast and flavorful side dish that goes with anything.
Make them with creamy baby potatoes for the best flavor, and serve with a garnish of sour cream and green onions.
Pan Fried Potatoes
- Pan-fried potatoes are so easy to make and require no peeling and minimal prep.
- Serve for breakfast, lunch, or dinner. Use leftovers all week long.
- Versatile pan-fried potatoes go with anything! Serve them with chicken, pork, or steak.
Ingredients and Variations
Potatoes – Technically, you can use ANY potato for pan frying, but smaller baby reds, baby Yukon golds, fingerlings, or even sweet potatoes work best in this recipe.
Oil – Olive oil is a favorite for pan-frying because it is so light and has a mild ‘grassy’ flavor. Flavored oils like chili oil or rosemary oil will also add amazing flavor to pan-fried potatoes. If you have leftover bacon grease, use that to impart a smoky, bacon flavor to the potatoes (and save a few bucks).
Seasonings – Get creative with seasonings that match the main dish. Try a savory Italian blend, zesty Cajun spices, or a sprinkle of kid-friendly everything bagel seasoning.
Variations – Use extra pan space and add sliced onions, mushrooms, or diced bell peppers in Step 3 for a starch and veggie side all in one. Fresh herbs like thyme, tarragon, or rosemary also adds savory flavor to pan-fried potatoes.
How to Pan Fry Potatoes
Crispy, golden brown pan-fried potatoes are an easy side dish that goes with anything.
- Cut potatoes in half in whatever direction yields the most cut surface space, as described in the recipe below.
- Cook them in water and oil until tender.
- Remove the lid and fry until the potatoes are golden brown and crispy.
Toss with parsley and seasonings and garnish as desired before serving.
Potato Toppings
Once the potatoes are cooked, sprinkle them with parmesan cheese and place them under the broiler for about 2 minutes for a cheesy, extra-crispy coating.
Serve pan-fried potatoes with a dollop of sour cream, salsa, or a drizzle of homemade garlic sauce. Chopped chives, green onions, bacon bits, feta cheese, or shredded cheddar are all great toppings for pan-fried potatoes, too.
Storing Leftover Potatoes
- Pan-fried potatoes taste best and are crispiest right out of the skillet, but leftovers can be kept in the refrigerator in an airtight container for up to four days.
- For the best results, reheat them in the air fryer, or in the microwave and then under the broiler to crisp them up again.
- Leftovers can be chopped and added to foil packets, a hearty hamburger soup, corned beef hash, or a simple make-and-take breakfast burrito with eggs and cheese on those busy weekday mornings.
More Perfect Potato Recipes
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Pan Fried Potatoes
Equipment
Ingredients
- 1½ pounds baby potatoes
- ⅓ cup water
- 2 Tablespoons oil plus more as needed
- 1 Tablespoon finely chopped fresh parsley
- ½ teaspoon garlic powder
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Optional Garnish
- ¼ cup sour cream
- green onions chopped, or chives
- parsley
Instructions
- Cut potatoes in half and place cut side down in a large skillet. Add water and oil.
- Turn skillet to medium high heat, cover, and cook for 6-8 minutes, or until water evaporates and potatoes are soft.
- Remove lid and cook for an additional 2-3 minutes, or until potatoes are golden brown and crispy. Add an additional 1 Tablespoon of oil if needed.
- Add potatoes to a serving dish and toss with parsley, garlic powder, salt, and pepper.
- Garnish with sour cream, green onions, chives, or fresh parsley if desired.
Notes
- This recipe is much faster than roasting potatoes in the oven.
- Leftover potatoes will keep in the refrigerator for 4 days.
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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