Whatever you call this old fashioned favorite the meaning is the same - comfort food at its simplest.
❤️ Why you'll love this recipe
Quick and easy! Fried potatoes taste just like home - for most of us this is basic comfort food. This recipe works every time because of one easy extra step -
If you're using russet potatoes then start by soaking the raw potatoes in ice water to remove the starch makes them extra crispy and delicious.
If you're using the thin skinned potatoes feel free to skip!
📋 Ingredients
You really only need potatoes, salt, and oil for fried potatoes. Everything else is just extra goodness.
- Potatoes do make a difference. The best variety for frying are Yukon Gold or Russets. If you use Russets you definitely want to soak them in water before frying but they will be crispier overall.
- Peanut oil or any light vegetable oil is necessary for the crispy crust you're looking for. I prefer peanut oil because of its high smoke point but use what you have.
🔪 Instructions
Note: This is an overview of the instructions. The full instructions are in the recipe card below.
- Peel and slice (or cube) potatoes. Or don't peel - just wash really well.
- Let soak in ice water. Drain well and pat dry. If you are using thin skinned varieties you can skip this step.
- Heat the oil in a skillet on high heat until it’s shimmering and almost smoking. Watch it carefully or you'll have a fire!
- Add the slices and let fry until they start to get golden on the bottom. 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. Flip the potatoes. Fry for a minute or two, or until the bottom layer begins to get golden.
- Dump the pan into a colander over the sink to remove excess oil and moisture. Blot with a paper towel and return them to the pan on medium heat. Return to the pan.
- Add the onion and peppers plus any seasonings you’d like. Fry, stirring occasionally, until 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.
- Cook just a few more minutes and then serve hot.
💭 Tips
It seems like people from my parents generation were just born knowing how to make fried potatoes and other things like them. Here are their secrets!
Expert Tip: Fry potatoes in a cast iron skillet if you have one – try not to use a nonstick. The coating hampers the frying process because it doesn’t get hot enough.
- Slice or cube the potatoes making sure they're the same size so that they all cook evenly. They shouldn’t be too thick or too thin — about 1/8 inch is right.
- Use peanut oil unless someone has an allergy. It is the best oil I have found for frying.
- The amount of oil needed for fried potatoes may vary from one time to the next. Use enough to keep them from sticking.
- Let the oil get really hot before adding ingredients. It won’t smoke but it will ripple in the pan.
- Add the a single layer.
- Don’t overcrowd the skillet.
- Be careful not to turn them too soon! Check the undersides after 2 or 3 minutes to judge how soon you'll need to flip them.
- 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 dish will be soggy.
If this fried potatoes recipe still isn't what 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 use leftover baked potatoes sliced or cubed for pan fried potatoes.
👩🏻🍳 FAQs
Here are the questions I am most frequently asked about this recipe.
Cook without moving them around until they begin to brown around the edges...that will take about 10 minutes. Then maybe 5 more minutes on the other side.
You need a cooking oil with a high smoking point - I prefer peanut oil but if you have allergy concerns any light vegetable oil is fine. Adding in a little bacon grease will add a ton of flavor!
You can but you won't be able to use high heat. If you're set on using butter I'd recommend using cold, boiled potatoes that have been patted dry. Slice them and cook in butter until golden brown.
Soaking in cold water helps to remove excess starch. This allows them to fry up crispier, without burning or sticking.
Actually, if you use a low starch variety like Yukon Gold you don't have to soak them.
The secret is removing the starch AND using a light oil and high heat.
➡️ Why aren't my fried potatoes crispy?
If your pan fries 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:
- You’re using the wrong oil
- You’re using very starchy potatoes and not soaking to remove some of the starch
- You’re putting them in the pan wet
- You are overcrowding the pan and they are steaming
- You are leaving to cover on the pan too long
When all else fails check your skillet. A cast iron skillet is definitely THE BEST pan for fried foods.
🧂 Variations
I love this easy side dish because there are so many possible variations. You can even make it into a main course by adding cooked sliced sausage or other meat.
- Onions
- Fresh garlic
- Poblano
- Bell pepper
- Jalapeno
You can also cut them any way you like -wedges, slices, or cubes!
Side dishes make the meal, don't you think? Give my mom's perfect fried potatoes recipe a try and see if they aren't a big bite of home.
What’s new? Check out my Restless Chipotle & Co. Store on Amazon where you'll find all kinds of nostalgic goodness! Thanks so much for being a part of Restless Chipotle!
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Crispy Fried Potatoes
Equipment Needed
Ingredients
- 6 - 8 large potatoes, peeled (or not) and sliced about 1/4-inch thick
- 1 large onion, optional
- 1 clove garlic, optional
- 1 Bell pepper, optional - green, red, poblano, jalapeno, all of them - you decide
- salt to taste
- pepper to taste
- 1/4 cup peanut oil, light vegetable oil will work if there are allergy issues
- 2 tablespoons butter
Instructions
- Peel and slice (or cube) potatoes.
- Let soak for 5-10 minutes in ice water. You may skip this step if you like.
- 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 or until they start to get golden on the bottom.
- 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. Flip the potatoes. Fry for a minute or two, or until the bottom layer begins to get golden.
- 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 on medium heat.
- Add the onion and peppers plus any seasonings you'd like on your potatoes.
- Saute, 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.
Notes
- Slice or cube potatoes 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. You can skip this step if you want, especially if you're using thin skinned potatoes like Yukon Gold.
- 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 potatoes 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.
Nutrition
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We'll never share your email or send you spam. Pinkie swear.First published September 2011. Last updated June 13, 2020 to add ingredient images, step by step images, and better reader experience.
Deborah
The round fried ones are what I grew up calling pan fried potatoes. I learned how to do them from my grandmother. She’d put a lid on the pan for a bit and cook them on a lower temperature, then take the lid off and turn up the heat some to brown and crisp them. Of course she added the onion and black pepper. We ate these with pinto beans or purple hull peas, onion and cornbread. And in season, sliced tomatoes. Makes me so hungry!