If the perfect potato is crunchy on the outside and light and fluffy on the inside, these crispy fried potatoes definitely deliver. They're quick and easy — prepped, cooked, and ready in 40 minutes — and are packed with some seriously delicious flavor!
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Why You'll Love Fried Potatoes Recipe:
My kids are weird about potatoes. I'm not sure who they got this trait from because their father and I agree that potatoes are delicious, but the battle rages on. Outside of French fries, getting them to eat a potato is hit-or-miss at best.
When I was a kid, potatoes of all sorts were totally my jam! I still remember my mom at the stove cooking fried potatoes. They always seemed to come out perfectly cooked and seasoned and everyone fought for seconds.
So, I decided to throw together my own version. In the past, I've had a spotty history of frying potatoes... but I had to give it a shot. I kept the seasonings simple and cooked them over moderate heat so the potatoes could slowly crisp up without burning. The results were so delicious — even my little ones enjoyed this fried tater recipe! Here are a few reasons why:
- Perfect taste and texture
- Simple but flavorful
- Can be made with any variety of potato
- Customizable
- Enjoy at breakfast, lunch, or dinner
Ingredient Information And Substitutions
- Potatoes- As mentioned, you can use whatever kind of potatoes you'd like. I've used butter potatoes and red potatoes.
- Fat- I make pan fried potatoes with oil and butter. The oil prevents the butter from burning.
- Seasonings- Nothing too fancy here. I used kosher salt, ground black pepper, onion powder, garlic powder, and paprika to flavor the spuds.
- Fresh Herbs- Garnish with fresh chopped parsley for a pop of color. You could use any fresh herb you love. Or, skip it if you don't have any.
How To Cook Fried Potatoes
Step 1- Prep the pan.
Place a large skillet over medium heat. Introduce the butter and oil into the pan and heat until melted and hot.
Step 2- Add the potatoes.
Place the chopped potatoes into the pan and use a spatula to spread them into an even layer. Season with paprika, garlic powder, and onion powder.
Step 3- Cook.
Allow the potatoes to cook for 20 minutes, making sure to stir them often.
Step 4- Season again.
Season the fried potatoes with salt and pepper and allow them to cook for 20 more minutes. Remove from heat when they're golden brown and crispy and garnish with fresh parsley. Enjoy!
Frequently Asked Questions
As mentioned, any variety will work! I used red potatoes here, but Yukon Gold or Russet are some other options. Fingerling would be tasty too.
No, you don't have to! I do so that my kids will eat them, but fried potatoes are just as delicious with the skin on. If you do decide to leave it on, just remember to scrub the taters thoroughly first to remove any debris.
Some people prefer to, but it's not necessary for pan frying potatoes. If you chop them up small enough, they will cook through without the need to boil them first.
You can tell they're done when they turn golden brown and are fork-tender.
Why choose when you can use both? I find that using butter and oil at the same time gives me the best texture. Plus, butter has a lower smoke point than oil, so the oil actually prevents it from burning.
Tips For My Recipe For Fried Potatoes
- Try to cut the potatoes around the same size so that they cook evenly. I prefer 1-inch chunks for this pan fried potatoes recipe.
- Dry the potato cubes thoroughly before you add them to the pan. Any excess moisture will keep them from browning properly!
- Use a nonstick skillet. You shouldn't have too many issues with sticking thanks to the oil and butter. Use a nonstick skillet for double the protection just in case.
- Add the spuds in a single layer. Don't overcrowd the pan or your pan fried potatoes will turn into pan steamed ones.
- Be sure to stir and turn the taters often to prevent burning. You want your fried potatoes crispy, not burnt!
- These are best served right away for optimal crispiness.
- Ingredients to prep ahead- You can clean the potatoes in advance.
- Leftovers and storage- Although these are best served right away, they will keep for up to 3 days covered in the fridge. To reheat, pop them back in the skillet with a bit of oil. Or, use your air fryer if you have one. 3-5 minutes at 400 degrees F should do the trick.
What To Serve With My Southern Fried Potatoes
One of the best parts about this recipe is that you can serve it up any time of day! I love them at breakfast with a piece of rye toast, bacon, and some scrambled eggs, or to the side of a cheesy bodega-style breakfast sandwich.
Sometimes I'll add them to the top of a salad for lunch to make the whole thing more filling, or as a side to a soup or ham and cheese sandwich.
For dinner, you could try them with grilled steak, my one-pot balsamic chicken, or some citrus-packed fish if that's more your style. Paired with roasted vegetables and some sort of sauce or gravy on top, you'll have a well-rounded meal.
Other Delicious Potato Recipes To Try
Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!
Crispy Fried Potatoes
Equipment
- stand mixer or hand mixer
Ingredients
- 1 Tablespoon vegetable oil
- 2 Tablespoons salted butter
- 4 cups potatoes peeled and diced into 1 inch pieces
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- Fresh parsley chopped (optional garnish)
Instructions
- Melt oil and butter together in a large skillet over medium heat.
- Add potatoes to the skillet and spread them into a single layer.
- Season with onion powder, garlic powder and paprika.
- Cook for 20 minutes, stirring and turning often.
- Season with salt and pepper.
- Cook another 10 minutes, stirring and turning often or until golden brown.
- Remove from heat and garnish with fresh chopped parsley. Serve immediately.
Video
Notes
- Try to cut the potatoes around the same size so that they cook evenly. I prefer 1-inch chunks for this pan fried potatoes recipe.
- Dry the potato cubes thoroughly before you add them to the pan. Any excess moisture will keep them from browning properly!
- Use a nonstick skillet. You shouldn't have too many issues with sticking thanks to the oil and butter. Use a nonstick skillet for double the protection just in case.
- Add the spuds in a single layer. Don't overcrowd the pan or your pan fried potatoes will turn into pan steamed ones.
- Be sure to stir and turn the taters often to prevent burning. You want your fried potatoes crispy, not burnt!
- These are best served right away for optimal crispiness.
- Ingredients to prep ahead- You can clean the potatoes in advance.
- Leftovers and storage- Although these are best served right away, they will keep for up to 3 days covered in the fridge. To reheat, pop them back in the skillet with a bit of oil. Or, use your air fryer if you have one. 3-5 minutes at 400 degrees F should do the trick.
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