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These crispy pan fried potatoes are the perfect combo of salty and savory. They’re simple to cook and make for an easy dinner side or a great addition to brunch.
I used to just wing making fried potatoes, tossing some slices in a skillet and calling it a side. But once I nailed the perfect level of crispiness on a batch, I knew I wasn’t going back.
Here is my fool-proof method for perfectly seasoned pan fried potatoes! You’ll simply cut them into rounds without wasting any time on peeling or soaking, then brown them until they’re golden. The seasoning has a delicious blend of smoky, salty, and savory notes. Test these out once, and I know you’ll have your new favorite potato side, no matter the meal!
What You’ll Need
These easy fried potatoes cook up so much faster than roasted potatoes and are a delicious addition to a fancy brunch or weeknight dinner. Here’s what you’ll need to make it happen:
- Yellow or red potatoes: A waxy potato, like Yukon Gold potatoes, works best here. Avoid russet potatoes or starchy potatoes. Those are better for mashed potatoes or baked potatoes.
- Butter and olive oil: Using a combination of fats adds complexity and nuance to the flavor. The butter is savory and rich, and the olive oil adds a subtle nuttiness. You can make your own butter at home, too!
- Garlic powder, thyme, and salt: This simple seasoning combo results in a deliciously savory flavor that complements the texture of your fried potatoes. I love the earthy aroma of these spices while I’m cooking, too.
- Any skillet: It’s easier to use (and clean!) a non-stick skillet, but a cast-iron skillet feels sturdier and more rustic. If you’re using cast iron or aluminum, make sure your potatoes are browned before you flip them. When they brown, they release better from the pan.
5-Star Reader Review
⭐⭐⭐⭐⭐ “My potatoes ALWAYS came out mushy and never golden…..This was by far the best and easiest fried potatoes!! The ratios of oil/butter were PERFECT!!!! Num num num :-)” – Jill S.
Ingredient Spotlight: Smoked Paprika
Smoked paprika takes these fried potatoes to the next level. The spice is a Spanish version of paprika with a smokier flavor from dried red peppers roasted over a fire and then ground. It doesn’t add any heat to your recipes like chili powder — just smoke!
Here are a few extra tips:
- Smoked paprika may be labeled as pimentón, Spanish smoked paprika, or sweet smoked paprika.
- Avoid hot smoked paprika. It’s too spicy and not interchangeable in your recipes.
I’ve never had trouble finding it in the spice aisle. If you can’t find it, though, substitute standard paprika, sometimes called sweet paprika or Hungarian paprika.
Tips for Perfect Crispy Potatoes Every Time
Getting crispy edges while keeping tender centers takes a little technique. Here’s what I’ve learned from several test batches:
- Cut uniformly: Consistent thickness means even cooking. I aim for about 1/4-inch slices: thin enough to crisp quickly but thick enough to stay tender inside.
- Don’t overcrowd the pan: This is the biggest mistake I see home cooks make. When potatoes overlap, they steam instead of fry, which makes them soggy. Use the largest skillet you can, and work in batches if you need to.
- Resist the urge to flip constantly: Let the potatoes sit undisturbed for 3-4 minutes to develop that golden crust before flipping.
A Few Creative Variations to Try
Once you’ve mastered the basic technique, you could try these flavor variations:
- Mediterranean style: Add dried oregano, lemon zest, and crumbled feta cheese just before serving.
- Garlic lover’s: Instead of garlic powder, add 4-5 whole smashed garlic cloves to the butter and oil as it heats (then remove them before serving).
- Herby: Mix finely chopped fresh rosemary, thyme, or dill into the hot potatoes right after cooking.
- Spicy Southwest: Swap the thyme for cumin and add a pinch of chipotle powder or cayenne along with the smoked paprika.
Perfect Pairings
These homemade fried potatoes are so versatile, and work just as well with breakfast and brunch as they do at dinner. (Seriously, my family could eat these all day.) Here are some of my favorite pairings, no matter when you need a side dish:
- Eggs: Fried potatoes and eggs are a classic combination. Try them with scrambled eggs, sunny side up eggs, over easy eggs, over medium eggs, over hard eggs, or baked eggs.
- Tofu scrambles: Make it vegan at breakfast and pair your potatoes with a tofu scramble seasoned with black pepper and cumin.
- Frittatas: My favorite spinach and feta frittata looks fancy, but it’s actually super easy. Potatoes turn it into a complete brunch.
- Seafood: Add these potatoes as a potato side dish to baked salmon, broiled shrimp, or sautéed shrimp.
- Chicken: A lean protein like chicken balances the savoriness of your potatoes. Try it with my simple chicken cutlets or herby tarragon chicken.
- Roasted vegetables: Crispy potatoes add a nice texture contrast to roasted zucchini and squash or roasted bell peppers.
- Burgers: I know you were probably thinking French fries, but this is a fun way to mix up sides for a portobello burger.
Storing Leftover Fried Potatoes
If you have any leftovers, store your potatoes in an airtight container for 3-4 days in the fridge. Reheat in the oven or on the stovetop. You’ll just want to reduce the temperature on both options to keep them crunchy, but not burnt.
If there are too many potatoes (or sweet potatoes) in the house, you can freeze them, but they should be parboiled first. Fried potatoes can also be frozen, but their texture may soften upon thawing. Reheat your cooked potatoes in an oven or air fryer for the best results.
Dietary Notes
This fried potatoes recipe is vegetarian, plant-based, and gluten-free. To make it vegan, substitute the butter with more olive oil or vegan butter.
Frequently Asked Questions
You don’t have to boil or parboil potatoes before frying, especially if you’re making these thin fried potatoes. Boiling adds softness but can make your potatoes less crispy in the end. Fry these sliced potatoes raw to a golden brown instead.
Yes, you can fry potatoes without peeling them. In fact, that’s how I’d recommend you approach frying potatoes! The skin adds extra texture, flavor, and nutrients like fiber and vitamins. Just wash them thoroughly to remove dirt and anything else.
If your potatoes aren’t crisping up, you’re likely dealing with one of these issues: overcrowding the pan (potatoes steam instead of fry), flipping too frequently (doesn’t allow a crust to form), using too little fat, or the heat is too low. Make sure your skillet is hot before adding potatoes, use enough butter and oil to coat the pan generously, and give them space to breathe.
Waxy potatoes like Yukon Gold, red potatoes, or new potatoes work best for pan frying. These varieties hold their shape during cooking and develop crispy exteriors while staying creamy inside. Avoid russet potatoes, which tend to fall apart and won’t achieve the same texture. For comparison, russets are perfect for mashed potatoes or baked potatoes.
Easy Pan Fried Potatoes
These crispy pan fried potatoes are perfectly seasoned and browned to perfection! Serve them up as the ultimate breakfast bite or a crowd-pleasing side for any dinner.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 3 to 4 1x
- Category: Side Dish
- Method: Pan Fried
- Cuisine: Vegetables
- Diet: Vegan
Ingredients
- 1 pound yellow or red potatoes
- 2 tablespoons olive oil
- 2 tablespoons butter (or 2 tablespoons olive oil, for vegan)
- ½ teaspoon kosher salt
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon dried thyme
Instructions
- Wash the potatoes.
- Cut them into thin slices, about 1/4” inch thick.
- Heat the butter and olive oil in a large skillet over medium-high heat.
- Add the potatoes and cook them for 10 to 12 minutes until browned, flipping occasionally until all sides are browned.
- Sprinkle with seasoning and serve hot.
Notes
This easy recipe doesn’t call for soaking your potatoes in cold water after slicing, as they’ll get crispy enough without that extra step. That’s a common recommendation to remove excess starch, but you need to dry them thoroughly before they hit the pan.
Thin slices crisp up well in butter and olive oil. (Extra virgin olive oil has a lower smoke point, but that’s a fine option, too.) Just keep your potatoes in as close to a single layer as possible for even browning.
I didn’t have butter or olive oil so I used avocado oil and it came out great. I cooked it slower with less stirring though and partially covered because I was doing other things at the same time. Still came out great. I also tried it with unmelted virgin coconut oil which seemed to be the most like butter. I used granulated garlic minced onion, and added some italian seasoning. Great quick recipe no boiling required. Thanks!
I wasn’t going to make these then thought, why not give it a try!
These are the BEST fried potatoes.
Thank You for this recipe !!!