These old-fashioned fried potatoes are golden and crispy outside, fluffy inside, and taste like the ones your grandma made—if your grandma knew how to season a skillet like a Southern boss.
I loved these for any meal (and I was a picky eater)—they disappeared faster than Mom’s patience on a Sunday morning.
🎧 Listen to the audio version of fried potatoes
Listen to the crispy fried potato recipe recipe, tips, and how-to's. Then sit back and get ready for a quick visit to the fictional town of Picklefork, Texas, where my childhood memories come to life. Just click the arrow to get started.
Table of Contents
I’ve made these in cast iron pans older than some of y'all, to be honest.
If my calculator is right—and it’s been wrong before—I’ve made these about 7,000 times. Tested 'em at least 2,000. Burnt plenty. Cursed some. Perfected it eventually
This is the version that finally got applause from my husband and the dog. (Okay fine, the dog. My husband only cheers for touchdowns and good brisket.)
🎥 Video
Watch how easy it is to make crispy, golden fried potatoes—just like Grandma used to, but faster. This quick one-minute video shows you every step.
🧾 Ingredients
I like peanut oil for frying because of its high smoke point but if there's an allergy then use any light oil. Once the potatoes are cooked I like to sprinkle them with a little creole seasoning to spice 'em up.
The type of potato you choose makes a difference. If you use Russets you definitely want to soak them in water before frying because they have a high starch content but they will be crispier overall.
More tips and a full potato comparison chart are in this free Kitchen Cheat Sheet printable.
📖 Recipe
Pan Fried Potatoes Recipe
Print Pin Recipe Save Recipe Rate RecipeIngredients
- 6 - 8 large potatoes, peeled (or not) and sliced about ¼-inch thick
- 1 sweet onion, optional
- 1 clove garlic, optional
- 1 bell pepper, optional - green, red, poblano, jalapeno, all of them - you decide
- salt to taste, I prefer kosher salt
- black pepper to taste, I prefer coarse ground pepper
- ¼ cup peanut oil, light vegetable oil will work if there are allergy issues
- 2 tablespoons butter
Instructions
- Peel and slice (or cube) potatoes. You can also leave them unpeeled - just wash well.
- Let soak for 5-10 minutes in ice water in a large mixing bowl. You may skip this step if you like.
- Drain well and pat dry - make sure they are VERY dry!
- Heat ¼ cup peanut oil in a large skillet on medium 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 black pepper.
Notes
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
Step-by-Step: How I Fry These to Crispy Gold Every Time
Need visuals? Here’s how the whole potato-frying process looks in real time.
- Slice or dice evenly.
- Soak in water.
- Heat oil in a heavy skillet.
- Place potatoes in a single layer in hot oil.
- Flip over.
- Cook until beginning to turn golden brown.
- Add onions and peppers if using.
- Add butter
- Cook until done.
❓ What’s the Secret to Perfect Fried Potatoes?
- Dry the potatoes very well
- Use high heat
- Don’t overcrowd the pan
- Flip sparingly
📚 More Southern comfort: related recipes you'll love
Here are more delicious side dishes to complement any meal.
🥔 Cast Iron Country Potatoes have crispy edges, buttery centers, and are cooked up in cast iron like the good Lord intended. This is breakfast-for-dinner energy in a skillet.
🍗 Garlic Butter Chicken and Potatoes, yes please! One pan. All the flavor. This garlicky, buttery mess of tender chicken and golden potatoes tastes like comfort got promoted.
🧅 Box mix magic strikes again with these Lipton Onion Soup Mix Roast Potatoes. These roasted potatoes are bold, beefy, and straight outta every 1980s church cookbook in the best way.
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