These quick and easy Fried Potatoes cook up golden brown and crispy on the outside and tender and pillowy on the inside. With just the right amount and flavor of herbs and spices, these potatoes will quickly become one of your family’s favorite side dishes.
Whats Not To Love About These
Discover the secrets to making crispy and delicious pan-fried potatoes every time with these easy tips and tricks. Impress your friends and family with this tasty side dish! This easy recipe does not require precooked or parboiled potatoes, and I emphasize just simply raw potatoes. I love to serve these tasty spuds with pan-fried pork chops, New York strip steak, roasted chicken, grilled pork tenderloin, and scrambled eggs.
Simple Ingredients – Big Flavor
- Yukon Gold Potatoes: Russet potatoes also work well
- Vegetable oil: or canola oil
- Seasonings: garlic powder, onion powder, kosher salt, freshly ground black pepper, Italian seasoning.
- Fresh herbs: like thyme, parsley, and rosemary
How to make Fried Potatoes
Combine the potatoes, olive oil, garlic powder, onion powder, salt, and fresh ground black pepper in a large bowl. Stir and toss to coat. Preheat a cast iron skillet or a large skillet over medium-high heat until a drop of water sizzles on it. Add the potatoes and let them sit undisturbed for 3-4 minutes. Then, stir them and let them sit for another 3 minutes. Repeat several more times until the potatoes are mostly golden brown.
Sprinkle in the dried herbs and stir, cooking for 1-2 minutes. Cover the skillet with aluminum foil and cook until the potatoes are fork-tender, stirring every few minutes to keep them from burning. Sprinkle with fresh herbs.
Preparation Tips
- For best results, cut the potatoes into 1/2-3/4 inch cubes so they cook all the way through before over-browning.
- You can replace vegetable oil with olive oil or even melted butter, but I like how the potatoes brown with vegetable oil.
- You can add fresh onions and garlic, but add the chopped onions in the last 10 minutes of cooking and the minced garlic in the last minute. If needed, add a little more oil.
- Season with herbs and spices that you like and have available.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. To get that crispy texture back, reheat them in the air fryer. For best results, reheat from frozen in a 350-degree preheated air fryer for about 3 minutes.
You can reheat them in the oven or the microwave but the potatoes will not have their original crispiness, but they will still be delicious.
Frequently Asked Questions
While you can cube and pan-fry any potato, my go-to potato variety for this recipe is Yukon Golds. My second choice would be Russet potatoes, followed by red potatoes.
To freeze first, cool completely, then place the potatoes on the baking sheet and place the baking sheet into the freezer on a level surface. Once fully frozen, move them to a zipper freezer bag and freeze them for up to 3 months. For best results, reheat from frozen in a 350-degree preheated air fryer for about 3 minutes.
More Potato Recipes
Pan Fried Potatoes
Ingredients
- 2 lbs Yukon Gold potatoes cut into ½-¾ inch cubes Russet potatoes also work
- 3 tablespoon vegetable oil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon dried Italian seasoning
- ½ teaspoon fresh herbs like thyme parsley, and rosemary
Instructions
- In a large bowl, combine the potatoes, oil, garlic powder, onion powder, salt, and fresh ground black pepper. Stir and toss to coat.
- Preheat a large skillet over medium heat until a drop of water sizzles on it. Add the potatoes and let them sit undisturbed for 3-4 minutes. Stir them and let them sit for another 3 minutes. Repeat several more times until the potatoes are mostly golden brown.
- Sprinkle in the dried herbs and stir, cooking for 1-2 minutes. Cover the skillet with aluminum foil and cook until the potatoes are fork-tender, stirring every few minutes to keep them from burning. Sprinkle with fresh herbs.
Notes
- For best results, cut the potatoes into 1/2-3/4 inch cubes so they cook all the way through before over-browning.
- You can replace vegetable oil with olive oil or even melted butter, but I like how the potatoes brown with vegetable oil.
- You can add fresh onions and garlic, but add the chopped onions in the last 10 minutes of cooking and the minced garlic in the last minute. If needed, add a little more oil.
- Season with herbs and spices that you like and have available.
Nutrition
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Celebrate Woman Today
Pan-fried potatoes is what I grew up with. We used to slice potatoes, not just cube them. And, oh, that was our favorite dish!
Donna
Wow, I’m absolutely blown away by this delicious recipe for pan-fried potatoes! The step-by-step instructions and mouth-watering photos make it easy to follow and impossible to resist. I especially love how you’ve added garlic and thyme to give the dish a flavorful twist.
Fransic verso
I have tried eating it like this and it tastes so yummy. Reading this reminded me to try it because it’s been a while since I did that.
Tammy
Such a delicious way to prepare potatoes and perfect alongside so many dishes! They were so delicious…I love crispy potatoes ^_^
Kat
Thanks for sharing your recipe for pan-fried potatoes! Your step-by-step instructions and helpful tips made it easy to make a delicious dish that my family loved.
Beth Pierce
Thanks, Kat! So glad that you liked the potatoes!
Karen
yummmm!!!! I had never made fried potatoes in a pan! This was soooooooo good!
Lavanda
As someone who loves potatoes in any form, I can’t wait to try this simple yet flavorful dish. These potatoes would make a great side for breakfast, lunch, or dinner.
dorry lyn
Thanks for sharing the recipe. It was easy and delicious!
Marysa
Definitely a different way of preparing potatoes. I have never made them this way before. I like crispy potatoes and sounds like a delicious recipe.
Alita Pacio
Thank you for this. I’d add some fresh onions and garlic to this fried potatos. It adds flavor!
Brianne
This is such an easy way to make use of the potatoes in the garden. Im always looking for easy recipes.
Melissa
I love how your recipe for pan-fried potatoes is so simple and easy to follow yet still results in such delicious and crispy potatoes. The addition of garlic and paprika is a great touch that adds extra flavor without being too overpowering.
Debbie
I have finally found a pan fried potato recipe that is perfectly golden brown and crispy on the outside and tender and fluffy on the inside. My family loved this delicious recipe!
Pedja
This recipe has been in our cuisine forever. Quick, easy, vegetarian, and delicious. Thanks for sharing!
Jennifer L Prince
I am a big fan of potatoes! These sound like such a great recipe that everyone in my family would enjoy.
Stephanie
We enjoyed this recipe for pan fried potatoes. Just the right amount of seasoning for a delicious dish!