Easy Pan Fried Potatoes are the perfect crisp, and buttery seasoned potatoes! They are great as a side dish for breakfast, lunch and dinner.
Crispy Pan Fried Potatoes make the perfect Veggie side that you can serve as a savory addition to breakfast or dinner. If you loves these potatoes, you should also try Parmesan Pesto Roasted Potatoes and Salt and Vinegar Potatoes.
Why You’ll Love These Potatoes?
- Easy side that is perfect to enjoy with breakfast or dinner.
- The buttery flavor, crispy texture, and delicious spices make them an instant classic.
Sabrina’s Pan Fried Potatoes Recipe
Skillet-Fried Potatoes are the perfect family-friendly side. You can throw these crispy pan fried potatoes together in just about 30 minutes and serve them with any number of your go-to main dishes.
Recipe Card
Ingredients
- 2 pounds yukon gold potatoes , scrubbed clean
- 2 tablespoons vegetable oil
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon coarse ground black pepper
- 1 tablespoon unsalted butter
- chopped parsley , for garnish
Instructions
- Cut the yukon potatoes into 1″ chunks.
- Add to a large, deep, skillet and cover with water.
- Boil for 5 minutes then drain the water.
- Remove potatoes from the pan and let them dry. Wipe the pan dry with a paper towel.
- Add vegetable oil to a large skillet on medium-high heat.
- Add the potatoes and brown them on each side until golden brown.
- Add the salt, garlic powder, onion powder, paprika, and black pepper to a small bowl, then add the butter to it, mashing it to combine.
- Add the butter to the pan, let melt, coat the fried potatoes in the seasoned butter.
- Serve with parsley.
Nutrition
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Note from Sabrina
Russet potatoes are often preferred for pan-frying because of their starch content, which helps create a crispy exterior. However, Yukon Gold or Red potatoes can also work well for a creamier interior. The choice depends on whether you want a crispy or creamy texture.
Table of contents
About this Recipe
Make theses potatoes with an easy cooking process. Start by par-boiling the potatoes before frying them to crispy perfection. They are tossed in some seasoned butter to finish them off. The best part is they can be served breakfast, lunch or dinner. The buttery flavor, crispy texture, and delicious spices make them an instant classic that’s sure to be a hit with everyone.
Ingredients
- 2 lbs of Potatoes: Yukon Gold Potatoes are the perfect variety to use for this potato dish. They’re a nice size with a naturally buttery flavor, and the outside crisps up nicely while the inside stays fluffy.
- Vegetable Oil: After boiling the potatoes, you only have to fry them in 2 tablespoons of oil for a few minutes to make the perfect potatoes.
- Seasoned Butter: Combine butter with salt, garlic powder, onion powder, paprika, and black pepper. The butter mixture melts over the Crispy Pan-Fried Potatoes to give them an amazing savory flavor and rich, buttery coating.
Can this be made ahead of time?
These potatoes are best when served fresh, but you can reheat them by sauteing them briefly in a pan over medium heat to crisp them up again. To prevent them from getting soggy, avoid microwaving them.
Pairing Suggestions
These are a family favorite recipe for breakfast potatoes! I serve them along with Pancakes or Waffles plus eggs and bacon – just like a diner! You can also pair with traditional recipes like Beef Meatloaf or Salisbury Steak for the ultimate dinner in the classic comfort food department.
How to Store
- Serve: You don’t want to leave potatoes at room temperature for more than 2 hours.
- Store: Once the potatoes have cooled, you can transfer them to an airtight container to keep in the fridge for 3-4 days.
- Freeze: You could also carefully seal and freeze the potatoes for up to 6 months.
Ideas to Serve
- Grilled Chicken Bowls: Throw some Grilled Chicken and cooked veggies over the potatoes, along with your favorite vinaigrette for an easy filling lunch or dinner bowl.
- Smothered and Covered: These potatoes would go great covered in some rich, cream gravy. Serve them up with Smothered Pork Chops for an easy, tasty weeknight meal.
- Breakfast Burrito: Roll up the Fried Potatoes in a large flour tortilla with scrambled eggs and other add-ins like leftover veggies, cheese, salsa, and cooked Breakfast Sausage.
Frequent Questions
It’s up to personal preference. You can leave the skin on for a more rustic, crispy texture, or peel them if you prefer a smoother texture. If you leave the skin on, be sure to wash the potatoes thoroughly.
Soaking the potatoes in water for at least 30 minutes (or even overnight) helps remove excess starch, which can make them crispier potatoes when fried. After soaking, be sure to dry the potatoes thoroughly with a clean towel to avoid splattering when frying.
Pan-frying potatoes usually takes about 10-15 minutes depending on the size of the potato pieces and the heat of the oil. Thinner slices or small cubes will cook faster, while larger pieces will take longer.
For added flavor, try sautéing onions or bell peppers in the same pan before adding the potatoes. You can also toss the fried potatoes with fresh herbs (such as parsley or basil) or drizzle them with a little lemon juice for a fresh finish.
Variations
- Potatoes: If you don’t have Yukon potatoes, you can try another variety of potatoes. Russet potatoes, fingerling potatoes, or red bliss potatoes make good substitutes.
- Sauteed onions: You can dice half a yellow or white onion to add to the Crispy Pan-Fried Potatoes. Add the onions to the skillet with butter and cook until softened and browned. Remove the onions from the pan, and fry the potatoes. Mix the onions back in before serving the potatoes.
- Season with Herbs: You can experiment with additional flavor using spices like chili powder, red pepper flakes, celery salt, fresh herbs like thyme, rosemary, or oregano.
- Bacon: Add cooked bacon for an even better potato dish. Break pieces of bacon into bacon bits and mix them in with the fried potatoes. Top with a fried egg for a tasty breakfast skillet.
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