Pan fried potatoes are an old fashioned side dish that are perfect with just about any meal. They’re not difficult to make and I have a few 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.
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!
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
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 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.
- 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
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Thanks so much for being a part of Restless Chipotle!
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
-
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.
If you liked this cottage potatoes recipe you may also like these other reader favorites…
Included in Meal Plan Monday #77 from Southern Bite
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!
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.
I am so glad you liked them!!!
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.
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.
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.
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
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.
mmmm that sounds good!!
but when if ever do you TURN the pototoes?
thanks!
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.
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!!
I have never heard of that but it’s brilliant!
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.
YAY! SO glad!
Cannot Print the recipe, to many ad on printed on top of it.
Sometimes that happens depending on the browser you’re using.
i tried this at home and my family love it.They said it has the same taste with what McD does
🙂 thanks … I think. ;D
Followed this recipe exactly and they were the best fired potatoes ever. Thanks!
Thanks for letting me know! SO glad you liked them
How far ahead can I cut the potatoes? Would the day before be okay?
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.
Potatoes covered in water will stay good in the refrigerator up to a week
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.
Aww… thank you for letting me know! Those old skillets are treasures, arent’ they?
Perfect! as suggested, cooked onion,jalapenos,garlic,pepper red and firs t before potatoes,added near end of cooking. so good, Thank you!
Awesome~ Thanks for letting me know. 🙂 I love the idea of the jalapenos! MMM…
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?
It may be your printer? The recipe prints in black and white for most people if you use the print button.
It looks black to me. It’s just a smaller font and not ‘bold’ like the header.
Hi Marye! Could you tell me the best kind of potato to use? Russet? Red? Gold? White? Thank you
Russets are what I usually use for these. 🙂
Please tell us what kind of Potato, russets, reds, gold? Thanks
I honestly use whatever I have…. russets most often.
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 🙂
YAY! I’m so glad you liked them!
What about the onions and peppers?
Add them about 5 minutes in to your cooking time… add as much or as little as you like.
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.
That’s odd. Did you use an iron skillet and a high smoke point oil?
Sooooooo gooooood!
🙂
How much oil should be in the iron skillet?
Just a thin layer on the bottom. The exact amount would depend on the size of your skillet. And by thin layer I mean thin… like paper.
Recipe omitted mention of when to add onion and pepper
Oh no! Marye is away in France right now. However, I have informed her of the omission and she will correct it when she gets home. I am so sorry for the inconvenience!
I own a bed-and-breakfast and I plan on doing the potatoes every morning for my guest. I will let you know the feedback from my ga I will let you know the feedback from my guests.
🙂 Let me know~! We just love them.
I live in a remote part of Spain and peanut oil is not available. I am using sunflower oil but I fear that the results are not as good as yours, however, it’s better than nothing.
I am sure it will be delicious!
How do I keep the onions and garlic from burning? I’ve tried more oil, lower heat, adding at toward the end of cooking, all to no avail. My husband loves skillet potatoes and I just can’t seem to keep these tasty elements from burning. Please help! Thank you!
I’d add them a little later into the cooking time… maybe about halfway through?
Well, like I said, that’s what I’ve done. I’ve tried to turn the heat lower, but then the potatoes get soggy. Another friend of mine said to cook the onions and garlic seperately, then adding and mixing together just before serving. I think that may work, actually, I’ll report back!
Sorry Karen, I missed that. Getting ready to go on Vacation and I am skimming… obviously badly. Try this: cook the onions and whatever else in the oil BEFORE you add the potatoes then remove them to a plate and cook the potatoes, then add them back in. This will ensure that the flavors mix in to the oil and blend with the potatoes.
Hey-o, what about bacon grease? I usually cook my pots in the same pan after I make bacon. Would this work instead of peanut oil?
That should be fine!
Are you tired of talking about these potatoes yet? Only I just saw this recipe, sorry! I’m making these tonight but wondered if you rinse them after the salt water immersion., or just drain them. They sound incredible and if I’m successful I am forever in your debt!
I never get tired of talking about these potatoes. Not ever. Not even once. Potatoes..potatoes…potatoes. 🙂 I do rinse them and pat dry. Let me know if you are successful — I could use someone forever in my debt.
Can you use olive oil instead of peanut oil?
No but you could use a light vegetable oil. The olive oil doesn’t get hot enough without scorching.
Great post! These look amazing!
Thanks!
These are just like my moms! I grew up in eastern Canada where it’s cold 9 months of the year and fresh vegetables were hard to get in winter. We at a LOT of potatoes. I used coconut oil (no flavour) and these were perfect in the cast iron skillet. Thanks chick!!
🙂 thanks for letting me know! “Just like my mom’s” is always the best compliment
Finally! My taters have been lame and lousy for so long! I could never figure it out. Your tips worked perfectly! Made my first batch this morning, and the kids are already demanding I make them again next time! Thank you so much!!
YAY! Thanks for letting me know, Rob!
What a great post! We love crispy potatoes, and these instructions are so helpful. I think I need to pick up some peanut oil!
Thanks Sarah! Let me know what you think
What a wonderful and informative post! Nothing more frustrating than mushy home fries… These look great!
Thanks Julie!!
Crispy potatoes are the perfect accompaniment to any breakfast dish or a fancy steak!!! Love the tips on how to get them extra crispy!
I totally agree! Love them at breakfast.
I am horrible about taking the time to let my potatoes soak. My impatience always gets in the way. I know it will be worth it. Your potatoes look absolutely perfect.
I hear ya! I have been known to skip that part but… do as I say, not as I do… right?
Yum! I love fried potatoes. I usually throw in some crispy bacon and green onions for a German inspired version. So good!
Oh that sounds amazing!!
My parents are from Western New York and I grew up eating potatoes just like yours. My husband grew up in the Seattle area and his parents always shredded theirs and fried them up in a huge pan, like a giant hash brown. Of the two, I much prefer the sliced version. YUM!
Yep, I’ve had both and I agree. I like the sliced ones best!
Crispy potatoes are our favorite – even better with bits of onions, peppers, and topped with cheese. Yum!
yep… here too. 🙂
Yum, these look so delicious! I look forward to trying these, sometimes when I try my own recipe I end up with soggy potatoes, I like how yours look nice and crispy!
Emily let me know what you think.
Oooooh those crispy bits look so incredible! I can practically taste them from here!
🙂
Easy and delicious, looks fantastic! I bet this dish surely impress a bunch of guests!
Well I don’t know how impressive but they’re awfully good.
These are really great tips, Marye. I love crispy pan fried potatoes but sometimes mine don’t always turn out perfect. Now I know why.
Thanks Joanie!
Ha! I was just craving fried potatoes yesterday. After seeing these, I need to make them now.
These are so good, Mandy. 🙂
My potatoes normally dont turn out as I would have liked them to, so you can imagine how happy I was to find your perfect fried potatoes recipe, follow it and have for the first time ” perfect fried potatoes!” Thank you! 5 stars!
Thanks for letting me know!!
These turned out well for me. Thank you for the recipe!
I am so glad! Thanks for letting me know!
This is def breakfast for the next few days! I love carbs!
Yum! I love them with breakfast!
The recipe does not say at what point 9n the 11 step process to add the onions, garlic and pepper. Sould they be added with the potatoes in step 5 or in step 9?
In the beginning. 🙂
Thanks for this! I made these potatoes exactly and they came out perfect!#potatoguru
Jason that’s awesome!
Lovely. I have been looking for this for a long time and now have eaten wonderful fried potatoes. I have to use olive oil as we live on an island in the Med and I can’t seem to find peanut. Wonderful. Almost perfect!!! (I’ll perfect it the next time, meaning, bigger pan!!!) Many thanks.
Thanks for letting me know!
Thanks for the information on the fried potatoes. I have been cooking for years but when we go out to dinner my husband will ask me how the fried potatoes are done at the restaurant which made me realize that he didn’t like mine. Instead of hitting him with the frying pan, I decided to find out how others make their potatoes. I’m off to the kitchen now to create your recipe. Thanks again!
let me know how it goes!
I’m just learning how to cook – potatoes are one of those things that seem like they should be simple but never turn out right for me. They’re either raw in the middle, or when they aren’t, they’re completely burnt on the outside.
However, with your guide they’ve turned out great! I haven’t been able to get them “perfect” just yet, but they taste and feel like fried potatoes should! Thanks!!
Yay! That’s awesome! Thanks for reading! <3
For potatoes there can be only goose or duck fat. The results are well worth the expense.
Yes… true… but not everyone has access to those things. 🙂
And some of us are vegans~
Duck fat is the best! Potatoes will never be greasy. It has a high heat tolerance and is healthy like olive oil! Morethangourmet.com or Amazon sells it. Gourmet markets as well.
Just want to say thanks. My wife is the cook of the family and she was out visiting for a few weeks. I make these four times and the kids and I ate them up. I did overfill a couple of times but just drained them twice and, extending the cooking time, they were OK.
Aww thanks – glad you liked it
Thank you for this! I’ve never had success with fried potatoes and these are super yum … so glad to have the recipe. 🙂
So glad it worked for you, Cheri
I’ve grew up to these too and one day I just lost my funk and could no longer get the crispy. I tried your recipe and they weren’t as crispy as I like so I figured I messed up but how long after you take the cover off do you cook them for?
It depends… I just cook them and watch them until they are the way we like them.
I followed this recipe to the letter and was horribly disappointed in the crispiness factor. They tasted amazing…but alas, were not crispy and got burned. From the other comments, I guess I better buy an iron skillet.
A good, heavy skillet is essential. :/
Does your site have a contact page? I’m having a tough time locating it but, I’d like to
send you an email. I’ve got some suggestions for your blog you might
be interested in hearing. Either way, great site and I look forward to seeing
it grow over time.
the contact page is here, Anton. Thanks. https://www.restlesschipotle.com/advertising-policies/about-marye-audet/
It seems every time I try to make fried potatoes they stick to the pan.
I am using a nonstick pan (because that is what I have) and all sorts of different oils. I don’t think I have tried Peanut oil in a long time.
Any suggestions on how to keep them from sticking to the pan?
My goal is to make cubed potatoes that are crispy on the outside.
Try starting with cubed potatoes that are partially cooked. Drain them and let them dry. Heat a thin layer of oil in your pan (about 1/8 inch) – peanut oil is my preference because of it’s high smoke point. Let the oil heat until it is rippling then put in the dry potato cubes. Stir them once in awhile ans make sure they don’t burn. That should do it for you. 🙂
I love fried potatoes. I used to be so good at fixing them, have since I was 12, but here lately I just can get them crispy enough & thanks to you I know why! I started using a non-stick skillet! that’s the only thing that’s changed so I will use a different skillet tonight!
That’s probably it! Let me know how they come out.
I happened to see a TV cooking show that featured fried potatoes just the other night. Unfortunately, I didn’t see it from the start. I’m glad to have found your recipe as I love the thought of crispy potatoes. I will give this a try tomorrow night! Onions, garlic, peppers–they all sound delicious!
Reading your story brought back so many memories! I also grew up in Eastern PA and would come home to the wonderful smell of fried potatoes. My mom often made them as a side for dinner. They were wonderful!
🙂 I am glad it brought back happy memories for you!
I’ve made these twice this week, and your tips are SO HELPFUL! I love fried potatoes, but have never been able to make them successfully, after many tries. So thankful for your instructions…although it may be dangerous for me to know how to make them. I could eat them for every meal I think. 🙂 Thanks!
YAY! I am so glad! Thanks for letting me know
hello! i cant wait to try these
let me know how you like them!
Thank you for this! I’ve never had my fried potatoes turn out so yummy. Easy and comforting.
I used Grapeseed oil, which you can actually get at CostCo for less than supermarket.
It doesn’t say when to put the onions, garlic, etc in. I added them in the last stage of cooking, after dumping the excess oil. Is that when you usually do it?
I do like to use Grapeseed oil but I fry so much and in such quantity that I can’t afford it all the time. :/ Thanks for letting me know! When to put the onions in depends on how you like them. I have put them in just before the potatoes to flavor the oil and I have put them in toward the end – just enough time to get tender.
Ok i’ve made these about 5 times now. First time it worked, since then it hasn’t.
I think I am unclear on when to flip the potatoes, because after 2 minutes on high they start BURNING. So if I don’t flip and cover them it will just get worse.
What am I missing?
I’d guess that you are:
Having the oil too high
Not enough oil in the pan
An oil with a low smoke point like canola
Use Peanut oil if at all possible. Grapeseed oil is expensive but even better than peanut oil. Hope this helps. If not leave me a message and we can chat on Facebook about it. 🙂
so how much salt do you add to your water?
Wow. Ummmm… I usually don’t measure. A tablespoon or so?
Is the salt water for a brine or just to keep the raw potatoes from turning brown before cooking? Also, how much water and how much salt? Thank You!
A little of both. it pulls some of the moisture and allows them to get a crispy outer layer.
Great recipe! We made them with canola oil and they turned out excellent. The real trick was soaking them and making sure they were dry before we fried them. Super YUMMY! Thanks for the recipe!
So glad you liked them!
How often should they be turned?
hmmmmmmmmmmm ymmmmmy i like this
THANKS! I used the ice bath and peanut oil and they were the best fried potatoes I have ever made! 🙂
I love fried potatoes!
So what kind of oil would you suggest as a runner-up for those who have peanut allergies?
Sunflower
Use duck fat or even bacon fat for more flavor.
true! It’s just not always easy to obtain. 🙂
YUMMY and YEA!!!! Thanks!