Pan fried potatoes that are perfectly crispy aren’t difficult but there is a trick to getting that golden crust and tender, buttery interior. I’m sharing my tips and tricks for getting them perfect every time. Here they are — just like you remember.Updated from the 2016 version
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
Table of Contents
Cottage Fries Are Comfort Food
I grew up with what we called home fries– 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.
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. They 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 Fried Potatoes Aren’t Perfect
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 removing some of the starch
- You’re 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
When all else fails check your skillet. An iron skillet is a beautiful thing and it’s definitely THE BEST skillet for fried foods. Even though making home fries isn’t hard it is a bit like riding a bike — easy when you know how.
Need something this easy but a little different? Try my easy “top of the stove” au gratin potatoes!
Tips for 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.
Fried Potatoes FAQs
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.
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 potatoes in cold water helps to remove excess potato starch.
Actually, if you use a low starch potato like Yukon Gold you don’t have to soak them.
Variations
I love this dish because there are so many variations possible. You can even make it into a main course. Here are some of my favorite add-ins…
- Onions
- Bell pepper
- Jalapeno
- Sliced smoked sausage
- Bacon
- Cubed leftover ham
- Cooked ground beef
- Taco meat
- BBQ
- Cheese
You can also cut the potatoes any way you like -wedges, slices, or cubes!
More Great Side Dishes
Side dishes make the meal, don’t you think? Can you imagine steak without corn on the cob or a giant, buttery baked potato? What about lasagna without a crispy salad or BBQ without potato salad?
I have some favorites here on Restless Chipotle that I use over and over again. My family loves them and I think yours will, too!
- Oven Roasted Sweet Potatoes are spicy and crispy on the outside and sweet and tender on the inside. Perfect with roasted chicken!
- Baked Sweet Potato Fries actually get crispy! They have so much flavor – your family is sure to love them!
- 50 Best Side Dish Recipes on the Internet is a clickable list of side dishes that you won’t want to miss!
- Mexican Cornbread Casserole is creamy, carby, comfort food that’s hard to explain but once you’ve tried it you’ll make it often.
- Homemade Tater Tots can be varied in so many ways! They’re easy, too.
- Old Fashioned Mac and Cheese is one of my favorites. Tender, gooey, and delicious with a crispy top.
- Pineapple Casserole is one of my favorites. It’s kind of sweet, kind of savory, and totally delish!
And these Rosemary Lemon Roasted Potatoes from Bowl Me Over sound perfect to go alongside that Sunday roast!
You May Need
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Pan Fried Potatoes Recipe
Crispy home fried potatoes 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. You’ll find more great side dish ideas here.
If you like this recipe please give it 5 stars.
Easy, Crispy Pan Fried Potatoes – Perfect Every Time
Watch This!
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 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
Instructions
- Peel and slice (or cube) potatoes.
- Let soak for 5-10 minutes (longer if possible) 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 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.
- 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.
Notes
- Onions
- Bell pepper
- Jalapeno
- Sliced smoked sausage
- Bacon
- Cubed leftover ham
- Cooked ground beef
- Taco meat
- BBQ
- Cheese
- Your favorite bbq rub seasoning
- Monterey Steak seasoning
- Cut in cubes, slices, or wedges
Nutrition
Submit Your Own Image
Marques
How much oil should be in the iron skillet?
Marye Audet
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.
Memo
Recipe omitted mention of when to add onion and pepper
Marye Audet
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!
Grandpa's Castle, B&B
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.
Marye Audet
🙂 Let me know~! We just love them.
Alec
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.
Marye Audet
I am sure it will be delicious!
Karen
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!
Marye Audet
I’d add them a little later into the cooking time… maybe about halfway through?
Karen
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!
Marye Audet
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.
Emily Bohner
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?
Marye Audet
That should be fine!
Robert
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!
Marye Audet
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.
Don Gozzola
Can you use olive oil instead of peanut oil?
Marye Audet
No but you could use a light vegetable oil. The olive oil doesn’t get hot enough without scorching.
Julie @ Willow Bird Baking
Great post! These look amazing!
Marye Audet
Thanks!
Trudy
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!!
Marye Audet
🙂 thanks for letting me know! “Just like my mom’s” is always the best compliment
Rob
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!!
Marye Audet
YAY! Thanks for letting me know, Rob!
Marye Audet
Thanks Julie!!
Sarah Caron
What a great post! We love crispy potatoes, and these instructions are so helpful. I think I need to pick up some peanut oil!
Marye Audet
Thanks Sarah! Let me know what you think
Jennifer A Stewart
Crispy potatoes are the perfect accompaniment to any breakfast dish or a fancy steak!!! Love the tips on how to get them extra crispy!
Marye Audet
I totally agree! Love them at breakfast.
Christie
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.
Marye Audet
I hear ya! I have been known to skip that part but… do as I say, not as I do… right?
Lauren
Yum! I love fried potatoes. I usually throw in some crispy bacon and green onions for a German inspired version. So good!
Marye Audet
Oh that sounds amazing!!
Kristen
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!
Marye Audet
Yep, I’ve had both and I agree. I like the sliced ones best!
Cate O'Malley
Crispy potatoes are our favorite – even better with bits of onions, peppers, and topped with cheese. Yum!
Marye Audet
yep… here too. 🙂
Emily
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!
Marye Audet
Emily let me know what you think.
Ashley @ Big Flavors from a Tiny Kitchen
Oooooh those crispy bits look so incredible! I can practically taste them from here!
Marye Audet
🙂
Florian @ContentednessCooking
Easy and delicious, looks fantastic! I bet this dish surely impress a bunch of guests!
Marye Audet
Well I don’t know how impressive but they’re awfully good.
Joanie @ Zagleft
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.
Marye Audet
Thanks Joanie!
Mandy @Mandy's Recipe Box
Ha! I was just craving fried potatoes yesterday. After seeing these, I need to make them now.
Marye Audet
These are so good, Mandy. 🙂
Rocket
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!
Marye Audet
Thanks for letting me know!!
ingrid98684
These turned out well for me. Thank you for the recipe!
Marye Audet
I am so glad! Thanks for letting me know!
Jennifer A Stewart
This is def breakfast for the next few days! I love carbs!
Marye Audet
Yum! I love them with breakfast!
tony
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?
Marye Audet
In the beginning. 🙂
Jason
Thanks for this! I made these potatoes exactly and they came out perfect!#potatoguru
Marye Audet
Jason that’s awesome!