These crispy fried potatoes are golden and crunchy on the outside, tender and fluffy in the center, and full of simple, savory flavor. Made in one skillet with butter, oil, and pantry seasonings, this easy pan fried potatoes recipe is ready in about 40 minutes and works for breakfast, lunch, or dinner.
Why You’ll Love Fried Potatoes Recipe:
A good fried potatoes recipe should be simple, satisfying, and reliable. These skillet potatoes check every box. They are crisp around the edges, soft in the middle, and seasoned with a classic blend of onion powder, garlic powder, paprika, salt, and pepper.
This is the kind of potato side dish that feels right at almost any meal. Serve these crispy fried potatoes with eggs for breakfast, add them to a hearty lunch plate, or pair them with chicken, steak, fish, or vegetables for dinner. They are also a great option when you want a comforting side dish made with basic ingredients you probably already have on hand.
The method is straightforward: heat butter and oil together, add diced potatoes in a single layer, season, and cook until deeply golden. Using both butter and oil gives the potatoes rich flavor while helping prevent the butter from burning. Moderate heat is important because it gives the potatoes time to cook through while the outside slowly browns and crisps.
You can make this recipe with many types of potatoes, including red potatoes, Yukon Gold potatoes, Russet potatoes, or butter potatoes. Peeling is optional, so you can keep the skins on if you like extra texture. Just be sure the potatoes are scrubbed well and dried thoroughly before they go into the skillet.
- Golden, crispy edges with a fluffy center
- Made with simple pantry seasonings
- Works with several varieties of potatoes
- Easy to customize with herbs or extra spices
- Perfect as a breakfast, lunch, or dinner side dish
Ingredient Information And Substitutions
- Potatoes: Red potatoes, Yukon Gold potatoes, Russet potatoes, butter potatoes, or fingerling potatoes can all work. Cut them into even 1-inch pieces so they cook at the same rate.
- Fat: This recipe uses vegetable oil and salted butter. The oil helps the butter handle the heat, while the butter adds rich flavor.
- Seasonings: Onion powder, garlic powder, paprika, kosher salt, and ground black pepper keep the flavor savory and classic without overpowering the potatoes.
- Fresh herbs: Chopped parsley adds color and freshness at the end. You can use another fresh herb you enjoy, or skip the garnish if you do not have any.
How To Cook Fried Potatoes
Step 1: Prep the pan.
Place a large skillet over medium heat. Add the vegetable oil and salted butter, then heat until the butter has melted and the pan is hot.
Step 2: Add the potatoes.
Add the diced potatoes to the skillet and spread them into a single, even layer. Sprinkle with onion powder, garlic powder, and paprika.
Step 3: Cook until tender.
Cook the potatoes for 20 minutes, stirring and turning them often so they brown evenly and do not burn.
Step 4: Finish and serve.
Season with kosher salt and black pepper. Continue cooking for about 10 more minutes, stirring often, until the potatoes are golden brown, crispy on the outside, and fork-tender in the center. Remove from the heat, garnish with fresh parsley if desired, and serve immediately.
Frequently Asked Questions
Any variety can work. Red potatoes are a great choice, but Yukon Gold, Russet, butter potatoes, and fingerling potatoes are also good options.
No. You can peel the potatoes or leave the skins on. If you keep the skins, scrub the potatoes well and dry them thoroughly before cooking.
No. Boiling is not necessary for this skillet fried potatoes recipe as long as the potatoes are cut into small, even pieces so they can cook through in the pan.
The potatoes are done when they are golden brown on the outside and fork-tender in the center.
Using both gives great results. Butter adds flavor, while oil helps prevent the butter from burning and supports even browning.
Tips For My Recipe For Fried Potatoes
- Cut the potatoes evenly. Pieces that are close in size cook more evenly. About 1-inch cubes work well for this recipe.
- Dry the potatoes before frying. Extra moisture can prevent browning, so pat the potatoes dry before adding them to the skillet.
- Use a large nonstick skillet. The oil and butter help, but a nonstick pan gives extra protection against sticking.
- Cook in a single layer. Overcrowding traps steam and can make the potatoes soft instead of crispy.
- Stir and turn often. Frequent turning helps the potatoes brown on multiple sides without burning.
- Serve right away. Fried potatoes are crispiest when they come straight from the skillet.
- Prep ahead: You can wash the potatoes in advance. For best texture, dice and dry them shortly before cooking.
- Leftovers and storage: Store leftovers covered in the refrigerator for up to 3 days. Reheat in a skillet with a little oil, or use an air fryer for 3 to 5 minutes at 400 degrees F.
What To Serve With My Southern Fried Potatoes
These Southern-style fried potatoes are versatile enough for any meal. For breakfast, serve them with scrambled eggs, bacon, toast, or a breakfast sandwich. They add a hearty, savory element to the plate and make a simple morning meal feel more complete.
For lunch, crispy skillet potatoes can be served alongside soup, sandwiches, or a salad. They also work well as a warm topping for a more filling salad when you want extra texture and comfort.
For dinner, pair pan fried potatoes with grilled steak, chicken, fish, roasted vegetables, or a simple sauce or gravy. Their crisp edges and buttery flavor make them an easy side dish for many main courses.
Other Delicious Potato Recipes To Try
-
Mom’s Creamy Scalloped Potatoes
-
Ranch Potatoes Recipe
-
Crispy Parmesan Potatoes
-
Gouda Cheese Mashed Potatoes
Crispy Fried Potatoes
Jessy Freimann
Equipment
- Chef’s knife
- Cutting board
- Measuring spoons
- Large skillet or sauté pan
- Wooden spoon or spatula
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
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Melt the vegetable oil and salted butter together in a large skillet over medium heat.
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Add the diced potatoes to the skillet and spread them into a single layer.
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Season the potatoes with onion powder, garlic powder, and paprika.
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Cook for 20 minutes, stirring and turning often.
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Season with kosher salt and ground black pepper.
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Cook for another 10 minutes, stirring often, until the potatoes are golden brown and fork-tender.
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Remove from the heat, garnish with fresh chopped parsley if desired, and serve immediately.
Notes
- Cut the potatoes into even 1-inch pieces so they cook evenly.
- Pat the potatoes dry before adding them to the skillet to help them brown properly.
- Use a large skillet and avoid overcrowding the pan.
- Stir and turn the potatoes often so they crisp without burning.
- These potatoes are best served immediately for the crispiest texture.
- Store leftovers covered in the refrigerator for up to 3 days. Reheat in a skillet with a little oil or in an air fryer for 3 to 5 minutes at 400 degrees F.
Nutrition
Calories: 244 kcal
Carbohydrates: 37 g
Protein: 4 g
Fat: 9 g
Sodium: 349 mg
Fiber: 5 g