These quick and easy Fried Potatoes cook up golden brown and crispy on the outside and tender and pillowy on the inside. With the right amount and flavor of herbs and spices, these potatoes will quickly become one of your family’s favorite side dishes.
Discover the secrets to making crispy and delicious pan-fried potatoes every time with these easy tips and tricks. Impress your friends and family with this tasty side dish! This easy recipe does not require precooked or parboiled potatoes, and I emphasize just raw potatoes. I love to serve these tasty spuds with pan-fried pork chops, New York strip steak, roasted chicken, grilled pork tenderloin, and scrambled eggs.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Yukon Gold Potatoes: Russet potatoes also work well
- Vegetable oil: or canola oil. You can replace vegetable oil with olive oil or even melted butter, but I like how the potatoes brown with vegetable oil.
- Seasonings: garlic powder, onion powder, kosher salt, freshly ground black pepper, and Italian seasoning.
- Fresh herbs: like thyme, parsley, and rosemary
How to Make Fried Potatoes
This is the summary version; for the complete list of ingredients and instructions, see the recipe card below.
Combine the potatoes, olive oil, garlic powder, onion powder, salt, and fresh ground black pepper in a large bowl. Stir and toss to coat. Preheat a cast-iron skillet or a large skillet over medium-high heat until a drop of water sizzles on it. Add the potatoes and let them sit undisturbed for 3-4 minutes. Then, stir them and let them sit for another 3 minutes. Repeat several more times until the potatoes are mostly golden brown.
Sprinkle in the dried herbs and stir, cooking for 1-2 minutes. Cover the skillet with aluminum foil and cook until the potatoes are fork-tender, stirring every few minutes to keep them from burning. Sprinkle with fresh herbs.
Preparation Tips
- For best results, cut the potatoes into 1/2-3/4 inch cubes so they cook all the way through before over-browning.
- You can add fresh onions and garlic, but add the chopped onions in the last 10 minutes of cooking and the minced garlic in the last minute. If needed, add a little more oil.
- Season with herbs and spices that you like and have available.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. To get that crispy texture back, reheat them in the air fryer. For best results, reheat from frozen in a 350-degree preheated air fryer for about 3 minutes.
You can reheat them in the oven or the microwave, but the potatoes will not have their original crispiness, but they will still be delicious.
Frequently Asked Questions
While you can cube and pan-fry any potato, my go-to potato variety for this recipe is Yukon Golds. My second choice would be Russet potatoes, followed by red potatoes.
To freeze first, cool completely, then place the potatoes on the baking sheet and place the baking sheet into the freezer on a level surface. Once fully frozen, move them to a zipper freezer bag and freeze them for up to 3 months. For best results, reheat from frozen in a 350-degree preheated air fryer for about 3 minutes.
More Potato Recipes
Pan Fried Potatoes Recipe
Ingredients
- 2 lbs Yukon Gold potatoes cut into ½-¾ inch cubes Russet potatoes also work
- 3 tablespoon vegetable oil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon dried Italian seasoning
- ½ teaspoon fresh herbs like thyme parsley, and rosemary
Instructions
- In a large bowl, combine the potatoes, oil, garlic powder, onion powder, salt, and fresh ground black pepper. Stir and toss to coat.
- Preheat a large skillet over medium heat until a drop of water sizzles on it. Add the potatoes and let them sit undisturbed for 3-4 minutes. Stir them and let them sit for another 3 minutes. Repeat several more times until the potatoes are mostly golden brown.
- Sprinkle in the dried herbs and stir, cooking for 1-2 minutes. Cover the skillet with aluminum foil and cook until the potatoes are fork-tender, stirring every few minutes to keep them from burning. Sprinkle with fresh herbs.
Notes
- For best results, cut the potatoes into 1/2-3/4 inch cubes so they cook all the way through before over-browning.
- You can add fresh onions and garlic, but add the chopped onions in the last 10 minutes of cooking and the minced garlic in the last minute. If needed, add a little more oil.
- Season with herbs and spices that you like and have available.
Nutrition
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Angela
These pan fried potatoes are so tasty! They were easy to prepare and make an excellent side for any meal…YUM!!!
Shannah
This recipe produces absolutely delicious potatoes. I used a mix of yukon gold and russet potatoes because that is what I had and they were so tasty. Will definitely make these again.
Beth Pierce
Thanks, Shannah! So glad that you liked it.
Michelle
I got an extra 10 pound bag of potatoes in our grocery pickup so we have been having to find a lot of ways to eat potatoes lately! These were great as a side dish with burgers, and I reheated the leftovers the next morning and ate with fried eggs. Very good!
Beth Pierce
Thank you, Michelle! I am so glad that you liked them!
Maria
I love these! They’re so easy, and they’re the perfect side for any meal. You can’t beat that!
Jack
I tried this recipe with my cousin when we were cooking during a weekend family gathering. They were absolutely delicious and we had a great meal!
Beth Pierce
Thanks, Jack! So glad that you liked the potatoes!
Michelle
Give me all of the potatoes!! This recipe sounds like it’s so yummy, and the perfect side dish!
Emily B
Oh my gosh, these were so delicious! I’ll be making these again this week, for sure. We loved them!
Beth Pierce
So glad that you liked them, Emily!
Carol Colborn
My husband will love this. I love your vidéos…so clear.
Beth Pierce
Thanks, Carol!
Catherine G
These pan-fried were really easy and fast to make. Thanks for this recipe! This will be a regular at our house now.
Lisa Lopez
We love cooking pan fried potatoes at our home. I make them for both breakfast and dinner, add some onions and bell pepper and mmmm, mmmm good. LOL
Beth Pierce
We love them too!