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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Mary S
I have enjoyed something similar at a restaurant, but have not made it on my own. I can almost taste how flavorful these are. Great way to enjoy potatoes, and a nice, easy style of cooking.
Richard L
I love these potatoes. I make these, or something close, occasionally. Thanks for the great recipes.
Beth Pierce
My pleasure, Richard!
Kaylee
Your recipe for pan-fried potatoes was absolutely yummylicious! The crispy texture and savory seasoning made it perfect. I appreciated the easy-to-follow instructions. Thanks for sharing this wonderful recipe!
Beth Pierce
The pleasure is all mine Kaylee!
Benson
These are fantastic. I made them last night and added some leftover roast to it. Perfection.
Tammy K
These are so good! I think this is my favorite way to have potatoes and if I have any leftover, I just mix it with some egg for breakfast.
Beth Pierce
Thanks, Tammy! Yes they are delicious with eggs!
Zaney
These pan fried potatoes turned out perfect. Easy and full of flavor. Per your advice after they were cooked I sprinked them with fresh thyme and rosemary. I served them with meatloaf but they be equally as delicious with grilled steak. Thanks for the recipe.
Beth Pierce
Thanks, Zaney! We love these potatoes and we make them often!
Julie
This is so yummy! We love potatoes, and I appreciate the freezing instructions.
Beth Pierce
The pleasure is all mine, Julie!
Merideth
These pan fried potatoes are the epitome of comfort food. I want to eat them everyday.
Edgar
These pan fried potatoes are always the best! I love them with my ribena and Chinese food! Thanks for the recipe.
Melissa Cuhsing
I pinned this recipe to make tonight with some grilled pork chops 😉 Wow… these pan-fried potatoes look so delicious and remind me of the ones my mom used to akee when I was a kid 😉
Catalina
I never say no to potatoes! I make these for my Sunday brunch! They are easy and delicious!
Sandra
Such an amazing side dish! This quickly became a favorite at my house!
Beth Pierce
So glad that you enjoyed it!
Jupiter Hadley
I love potatoes and these ones look so crispy and delicious! Thank you for this recipe – it could make a great breakfast with an egg on top!
Beth Pierce
Yes, it sure does! Enjoy!
Neely Moldovan
We make a version of this several times a week! I love potatoes so much lol!
Erin
This dish is incredibly delicious! It’s always a hit on our table!
Yeah Lifestyle
Another easy way of cooking potatoes, I see myself making this as a side dish with the meals I cook for my family.