Pan Fried Potatoes

Perfectly cooked and seasoned crispy potatoes with no need to precook or boil potatoes. This will quickly become a hot commodity in your house and your new favorite potato recipe.

Course Side Dish

Cuisine American

Keyword fried potatoes recipe, how to fry potatoes, how to make fried potatoes, pan fried potatoes

Prep Time 10

Cook Time 30

Servings servings

Calories 179kcal

Author Beth Pierce

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 replace vegetable oil with olive oil or even melted butter, but I like how the potatoes brown with vegetable oil.
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.
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. Try fresh herbs like parsley, rosemary, thyme, or basil for optimal taste. Cajun seasoning, ground cayenne pepper, seasoned salt, or smoked paprika all work well.

Nutrition