Pan fried potatoes, country fried potatoes, or home fries are an old fashioned side dish that are perfect with any meal. They’re not difficult to make but I have a few tips to help you get skillet fries with a golden, crispy crust over a tender, buttery interior. Now you can get them perfect every time! Here they are — just like you remember.
For this recipe you’ll need: potatoes, onion, 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!Jump to Recipe
One of my friends and I were talking about the best way to fry potatoes. She was having trouble getting her fried potatoes crispy and tender. She wondered if I had a trick for how to make pan fries (home fries, country fried potatoes – whatever you want to call them) so that they were both cooked through AND crispy without being burnt. I was happy to do it… It is one of those things that just never occurred to me to write about but here it is.
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 potatoes 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 — those crispy fried potatoes said welcome home!
Pan fried potatoes, or home fries, that are perfectly crispy aren’t difficult – you’ll love these!
Depending on the meal my mom would make the potatoes with onion, chopped garlic, or green peppers — and sometimes she would get crazy and toss in everything. 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
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. 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 them in an iron skillet if you have one – try not to fry them in 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.
- 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 pan fried potatoes.
Used in This Recipe
Watch the Fried Potatoes Video
Pan Fried Potatoes Recipe
Here’s that fried potatoes recipe. Click HERE to pin for later
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
Peel and slice (or cube) potatoes.
Let soak for 5-10 minutes in salted ice water.
Drain well and pat dry - make sure they are VERY dry!
Heat 1/4 cup peanut oil in a skillet on high heat until it's shimmering and almost smoking.
Add potatoes and let fry for about 2 minutes.
Cover the pan and reduce heat to medium. Allow to steam for about 2 to 3 minutes.
Remove cover and turn the heat back up to medium high.
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.
Add the onion and peppers.
Fry, stirring occasionally, until potatoes are tender and done. Do not cover at this stage of frying because they will get soggy!
Add the butter at the very end of cooking.
Taste for seasoning and serve hot with plenty of cracked pepper.
Included in Meal Plan Monday #77 from Southern Bite