Pan fried potatoes are an old fashioned side dish that are perfect with just about any meal. They’re really simple to make and I’m sharing a few of my favorite tips to make it even easier for you to get home fries with a golden, crispy crust and a tender, buttery interior. Here they are — just like you remember. Updated from the 2016 version on August 8, 2018
For this recipe you’ll need: potatoes, onions, fresh garlic, Bell pepper, poblano, or jalapeno, salt, pepper, peanut oil, butter, heavy cast iron frying pan
Need something this easy but a little different? Try my easy “top of the stove” au gratin potatoes!
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One of my friends and I were talking about the best way to fry potatoes. She asked if I had a trick to make them so that they were both cooked through AND crispy without being burnt. It is one of those things that just never occurred to me to write about because it’s so second nature to me!
I grew up with fried potatoes — breakfast, lunch, dinner… they would find their way to the table almost any time of the day. I would walk in the house after school on a chilly, blustery day and before I even got my coat off the aroma of those sizzling spuds would waft down into the foyer (we lived in a tri-level with a foyer and den on the ground floor, the kitchen, formal dining, and formal living on the 2nd floor and the bedrooms up on the 3rd floor). It didn’t matter to me what else we were having — the smell said welcome home!
Depending on the meal my mom would make the potatoes with onion, chopped garlic, or green peppers — and sometimes she would get a little crazy and toss in all kinds of leftovers. The potatoes would sizzle and pop in the pan until the undersides were golden, crispy brown and then she would deftly flip them and brown the other side.
I thought it was magic. How did she know that perfect moment to slide the spatula underneath and begin turning?
Why Your Potatoes Aren’t Crispy
If your pan fried potatoes are soggy rather than crispy, or raw rather than tender, or even burnt rather than golden brown you are probably doing (or not doing) one of the following:
- Using the wrong oil
- You’re using very starchy potatoes and not removing some of the starch
- Are you putting them in the pan wet?
- You are over crowding the pan and they are steaming
- You are leaving to cover on the pan too long
Soaking the potatoes helps them to crisp up without burning – it removes some of the starch. Don’t skip this step.
Fried Potatoes FAQs
Cooking level– Beginner, children should have supervision because of the hot oil.
How long do you pan fry potatoes?
Let the oil get good and hot – it will ripple but not smoke. Add the potatoes in a single layer and cook without moving them around until they begin to brown around the edges…that will take about 10 minutes. Flip them and continue to cook, turning them as needed until golden on all sides… maybe 5 more minutes.
Can you make fried potatoes with butter?
You can but you won’t be able to use high heat. I’d recommend using cold, boiled potatoes that have been patted dry. Slice them and cook in butter until golden brown.
Why do you soak potatoes in water before frying?
Soaking potatoes in cold water helps to remove excess potato starch. It keeps the potato slices from sticking together and helps them become very crispy.
How long do you soak potatoes before frying?
Plan on soaking them for 2 to 3 hours for the best results. In this recipe I put them in salted water for just 5 to 10 minutes. Try it both ways and see which you like best.
How long can you Soak potatoes in water before they go bad?
You can store potatoes in the soaking water for about 24 hours in the refrigerator.
How to Make Perfect Fried Potatoes
- Slice or cube them the same size so that they all cook evenly. They shouldn’t be too thick or too thin — about 1/8 inch is right.
- Slice them into salted ice water and let them soak for five minutes or so. If you have time 3 hours is better.
- Drain, rinse and pat dry before frying. Do not try to fry them when they are wet.
- Use peanut oil unless someone has an allergy. It is the best oil I have found for frying.
- The amount of oil needed may vary from one time to the next. Use enough to keep them from sticking.
- Fry the potatoes in an iron skillet if you have one – try not to fry them in a nonstick. The nonstick coating hampers the frying process because it doesn’t get hot enough.
- Let the oil get really hot before adding potatoes. It won’t smoke but it will ripple in the pan.
- Don’t overcrowd the skillet.
- Turn down the heat a little once they’ve begun to fry.
- You can put a cover on the skillet to help them cook for the first bit but take it off for the last part of cooking or your potatoes will be soggy.
- If these potatoes still aren’t the recipe that you’ve been looking for try this. Boil the potatoes until almost done the night before. Drain and refrigerate. Next day pat them dry and fry. You can also bake potatoes (or use leftover baked potatoes) and use them for this fried potato recipe.
Used in This Recipe
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Watch the Video
Pan Fried Potatoes Recipe
Crispy home fries are just one of those dishes that invites you to sit down and relax, isn’t it? Give this recipe a try and see if they aren’t a big bite of Mom’s kitchen. If you like this recipe please consider giving it 5 stars.
Perfect, crispy pan fried potatoes every single time. The secret is in the two step process. It's easy and it only takes 30 minutes total.
- 6 - 8 large potatoes peeled (or not) and sliced about 1/4-inch thick
- 1 large onion optional
- 1 clove garlic optional
- 1 pepper optional green, red, poblano, jalapeno - you decide
- Salt to taste
- Pepper to taste
- 1/4 cup Peanut Oil no good substitute, sorry
- 2 tablespoons unsalted butter
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Peel and slice (or cube) potatoes.
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Let soak for 5-10 minutes in salted ice water.
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Drain well and pat dry - make sure they are VERY dry!
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Heat 1/4 cup peanut oil in a skillet on high heat until it's shimmering and almost smoking.
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Add potatoes and let fry for about 2 minutes.
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Cover the pan and reduce heat to medium. Allow to steam for about 2 to 3 minutes.
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Remove cover and turn the heat back up to medium high.
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Dump the pan of potatoes into a colander over the sink to remove excess oil and moisture. Blot with a paper towel and return them to the pan.
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Add the onion and peppers.
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Fry, stirring occasionally, until potatoes are tender and done. Do not cover at this stage of frying because they will get soggy!
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Add the butter at the very end of cooking.
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Taste for seasoning and serve hot with plenty of cracked pepper.
Recipe Video
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Mark W.P. says
Mark W.P. here again I forgot to tell you that the best thing i’ve found to give my breakfast potatoes a fantastic taste is to use the oil left in the pan after frying my sausage ! try it I think you will agree! thanks .
Kathryn Anderson says
So I followed the recipe to a T. Well, I started too. I put the oil on high like I was supposed too. I got the potato ready, frequently checking the oil. Not long after I put it on high the thing bursted into flames and scared me to death. A lesson I learned today, fact check recipes when it comes to heat and never ever ever put oil on high no matter what the recipe says.
Marye Audet says
Oil will combust if you leave it on high with nothing in it.
Caleb says
I’ve tried making cubed country fried potatoes a dozen times before and they always came out tasting undercooked or, when I tried boiling them before cooking, came out like fried mashed potatoes.. I saw this recipe and was skeptical, but thought I’d try it. The whole time they were cooking, I didn’t think they were getting soft because they were hard to the touch with the spatula. I finally got tired of stirring them in the skillet and dropped them on a plate. For some reason, they immediately got soft after they cooled down a bit. Also, they were pretty delicious! I’ll be using this cold water process when I fry my potatoes from now on.
Jerry Smith says
It worked! Lol, I am a total novice to cooking. Case in point, I googled how to fry potatoes. I could have sworn I use to fry them in water with peppers, but I couldn’t remember the specifics from over a decade ago. I was also concerned at first, because after the first 5 minutes frying in oil, the potatoes were clearly not done yet, but after putting them back in the pan and finishing, they turned out great! Even my picky 9 year old loved them!
Gael Crane says
I made these fried potatoes for the first time and they were crispy perfect. first of all I used canola oil, fodnt soak them in water, fried them on med high for about q0 to 12 min on each ride and they were unbelievably good. I used a spatula to turn them didn’t turn one by one. If I followed your receipt it would have taken me a lot longer bit I’m sure they were delicious. Can someone tell me why they are soaked in water? Thanks!
Gael Crane says
Sorry for my sloppy comment. I meant to say I cooked them with canola oil, not peanut oil, I didn’t soak them in water and also didn’t steam them for 3 min. I cooked them without covering them . I didn’t know until just now they should be steamed also didn’t know peanut oil should be used, but I swear, they were so crispy and delicious, crispy on the outside and soft on the inside. I went out and bought more potatoes today lol.I don’t think I would change a thing.
Mark W.P. says
I make fried potatoes for breakfast a lot everyone that has tried them say they are great ! I boil them the night before almost until done but a slight firmness to them! in the morning I peel them cube them and pan fry in a little oil salt and pepper to taste and thats it! I find the big idaho potatoes to be the best but a little costly your choice enjoy….here is something I think you may like ! when making hamburgers for dinner from fresh meat put a little worcestershire sause in the pan with real butter not parkeylol fry them to done and enjoy!
Edna says
THANK YOU!
I have been digging through recipes looking for someone who makes these potatoes like my momma used to. I can’t tell you how happy I am that I landed on yours. THEY’RE PERFECT.
Marye Audet says
I am so glad you liked them!!!
Roger says
You had me dreaming there for a while. Then I tried the recipe. It just doesn’t work. I followed it to a T and ended up with half-cooked potatoes and charred onions and peppers. Even after I ran them through the microwave on high for 3 minutes they were still “dead in the water,” so to speak. I ended up with the usual batch of half-baked (no pun intended) potatoes thrown in the trash. Too bad. Time to move on to someone else who knows how to cook.
Marye Audet says
Awww… way to stay classy! Sorry they didn’t work for you – but.. you know what they say… it’s a poor workman that blames his tools.
bo says
That’s awesome!!!!! Don’t take that shit girl!
Pam says
In your video it looks like you need to initially cook the potatoes in a single layer but when you return them to the pan you can put them all in. Do you need to cook in several batches at first in order to get them crispy or can you put all 6-8 potatoes worth of slices in all at once? I’m planning to make these tonight and don’t see any questions or comments about this.
Marye Audet says
Pam, if you do all of the potatoes at once some will be crispy and some not. That’s how I tend to like them. If you want them all crispy then add them in batches
Connie says
Me to some crispy some not. In the skillet right now! With red beans(pinto) and carne gastada.(actually what my mother in law called hamburger gravy) because it’s made with ground meat.
Marye Audet says
mmmm that sounds good!!
michelle says
but when if ever do you TURN the pototoes?
thanks!
Marye Audet says
You keep an eye on them and turn them when they start to get golden brown on the bottom. I usually gently life up a couple of slices to check every couple of minutes.
Pam Ebarb says
My mama always dusted the potatoes with flour before putting them in the skillet. I still do that to this day. They don’t taste like Mama’s if I don’t!!
Marye Audet says
I have never heard of that but it’s brilliant!
Asha says
This was finally the recipe that I used to make the best fried potatoes! I have been trying for a very long time to make these, but something always went wrong. The key for me were three things: use a cast iron skillet, use enough oil, and use medium low temperature. That was it!! They turned out perfect. Thank you sooo much for the perfect fried potatoes recipe.
Marye Audet says
YAY! SO glad!
James Cummins says
Cannot Print the recipe, to many ad on printed on top of it.
Marye Audet says
Sometimes that happens depending on the browser you’re using.
Emily Chase says
i tried this at home and my family love it.They said it has the same taste with what McD does
Marye Audet says
🙂 thanks … I think. ;D
Taylor says
Followed this recipe exactly and they were the best fired potatoes ever. Thanks!
Marye Audet says
Thanks for letting me know! SO glad you liked them
Alaina Mead says
How far ahead can I cut the potatoes? Would the day before be okay?
Marye Audet says
You could if you leave them in the fridge covered with water… but I don’t recommend it. Probably not more than a couple of hours ahead.
Kris says
Potatoes covered in water will stay good in the refrigerator up to a week
Christal says
I just followed this recipe and fried them in my grandmas old iron skillet. These have to have been the crispiest fried potatoes I have had in a long time! No more soggy fried pofrom here on out. Thank you so much for sharing this recipe.
Marye Audet says
Aww… thank you for letting me know! Those old skillets are treasures, arent’ they?
crispy potato lover says
Perfect! as suggested, cooked onion,jalapenos,garlic,pepper red and firs t before potatoes,added near end of cooking. so good, Thank you!
Marye Audet says
Awesome~ Thanks for letting me know. 🙂 I love the idea of the jalapenos! MMM…
Taylor says
Why is the recipe printed in gray? I have never been able to understand why any information would be in gray? Possibly, somewhere along the line, someone thought gray was cool. Others followed. A newspapers uses black. I wish all websites would get back to using black. I hear people complain often about this gray
Issue. Wish I could read the recipe. Gray is discouraging. Why bother?
Marye Audet says
It may be your printer? The recipe prints in black and white for most people if you use the print button.
Laura says
It looks black to me. It’s just a smaller font and not ‘bold’ like the header.
Petie S. says
Hi Marye! Could you tell me the best kind of potato to use? Russet? Red? Gold? White? Thank you
Marye Audet says
Russets are what I usually use for these. 🙂
Jeanean Gordon says
Please tell us what kind of Potato, russets, reds, gold? Thanks
Marye Audet says
I honestly use whatever I have…. russets most often.
Jay says
Made these for the first time today, and yep – Just like Mom’s! I ended up eating the entire batch without anything else until I was a happily crispy potato stuffed kid again!
Thanks 🙂
Marye Audet says
YAY! I’m so glad you liked them!
Bonnie Auletta says
What about the onions and peppers?
Marye Audet says
Add them about 5 minutes in to your cooking time… add as much or as little as you like.
Jennifer says
I’m unsure of what I did wrong, but this recipe did not work for me. The potatoes either cooked until they were black or did not cook at all. I’ve never had that problem before when frying potatoes.
Marye Audet says
That’s odd. Did you use an iron skillet and a high smoke point oil?
Rob says
Sooooooo gooooood!
Marye Audet says
🙂