Fried Potatoes

Fried potatoes cook up hot, crispy, and golden using simple ingredients and a skillet. Serve them anytime—for breakfast, dinner, or snacks.

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These fried potatoes cook up golden and crunchy with just a few simple ingredients. They’re perfect for breakfast, lunch, or dinner. You’ll love how fast they cook and how crispy they get in the pan. Serve them hot and watch them disappear in minutes.

This crispy fried potatoes' recipe is easy to make—just follow the step-by-step guide below. We’ve added clear photos, helpful pro tips, and smart tricks to help you get it right. You’ll also find answers to the most frequently asked questions so you feel confident while cooking.

Skillet fried potatoes turn out hot, golden, and crispy with just a few pantry ingredients and a stove top skillet. They taste way better than frozen fries and pair perfectly with nearly any meal.

Make these for breakfast, dinner, or bring them to a potluck or cookout. They always disappear fast, so fry up plenty!

What you'll need to make this fried potato recipe:

• 6 tablespoons of salted butter
• 1 tablespoon of olive oil
• 1 small onion (½ cup), diced
• 2 garlic cloves, minced
• 2 pounds of russet potatoes, cut into approximately 1-inch cubes
• ¼ teaspoon of cayenne pepper
• 1 teaspoon of garlic powder
• 1 teaspoon of onion powder
• 1 teaspoon of Season-All salt
• 1 tablespoon of chopped parsley

Change up your skillet fried potato recipe by swapping ingredients or tossing in easy add-ins! These quick tweaks help your skillet potatoes shine. Here are some top substitutions and additions:

• Substitute Russet Potatoes: Use Yukon gold or red potatoes for a softer, creamier texture.
• Add Onions: Slice up sweet or yellow onions and fry them with the potatoes for extra flavor and color.
• Substitute Oil: Try bacon grease for a richer flavor and crispy edges.
• Add Cheese: Toss in shredded cheddar or Parmesan at the end for a cheesy finish everyone loves.

Follow along with our step-by-step instructions and helpful photos to make the best pan roasted potatoes. Use the tips and tricks below for extra flavor and crisp edges. Let’s get started!

FIRST STEP: Heat butter and olive oil together in a large skillet over medium heat. Add the diced onions to the hot oil and cook on medium until translucent.

SECOND STEP: Add the minced garlic to the onions and cook for another 2 minutes.

THIRD STEP: Add the cut potatoes to the onions and garlic.

FOURTH STEP: Take the garlic powder, onion powder, and Season-All salt and mix them together. Sprinkle liberally over the potatoes and add salt and pepper to taste. Mix everything together well and reduce heat to simmer. Cover the skillet, so the steam will help the potatoes cook.

FIFTH STEP: Ten minutes before the end of cooking time, turn up the heat to medium-high heat to allow the potatoes to get some coloring from the hot skillet. Keep the cover off. Don’t stir too much, as your potatoes will start to mash up.

SIXTH STEP: Sprinkle chopped parsley at the end and serve.

You can serve fried potatoes any time of year and for almost any meal. They’re crispy, salty, and everyone—especially kids—asks for more!

• Perfect for breakfast or brunch: Serve fried potatoes alongside sheet pan eggs and sausage and peppers for a filling morning meal. Add Disney pumpkin pancakes or chocolate chip muffins for a fun combo.
• Great for parties or game day: Fried potatoes make are a great addition when friends come over. Pair them with BBQ chicken sliders or buffalo chicken tenders for a crowd-pleasing spread.
• Tasty side for dinner: Use fried potatoes instead of fries with Lipton onion soup meatloaf or stuffed pork chops. Round out the plate with apple pie baked beans or mac and cheese.

Pan fried crispy potatoes have become a go-to side dish for good reason. Readers keep coming back because the recipe is simple, quick, and hits the mark every time. It’s all about ease, flavor, and how well it works with nearly any meal.

• Crispy Every Time: They turn out crispy on the outside and soft inside—no guesswork needed.
• Kid-Approved: Even picky eaters ask for seconds, and that says a lot.
• Budget Friendly: You probably already have everything you need in your kitchen.
• Anytime Favorite: They work just as well for breakfast as they do for dinner.
• No Oven Needed: A stove top and a skillet is all it takes—no heating up the kitchen!

Fried potatoes keep it simple, and that’s why our readers keep making them again and again.

What kind of potatoes work best for fried potatoes?
Russet potatoes work best because they hold their shape and get crispy without falling apart.

Should I peel the potatoes before frying?
Yes, peel the potatoes for even cooking. Skins can get chewy and cook unevenly in the skillet.

Why do my fried potatoes stick to the pan?
Potatoes stick when the pan isn’t hot enough or when there’s not enough oil. Preheat and oil your pan well.

Do I need to soak the potatoes first?
No, you don’t need to soak potatoes for this recipe. Just slice, season, and cook them right away.

Can I use a nonstick skillet for fried potatoes?
Yes, a nonstick skillet works for fried potatoes. It helps prevent sticking and makes cleanup faster.

How do I get the potatoes crispy on the outside?
To get crispy fried potatoes, cook them in a single layer and don’t stir too often while they brown.

Why are my potatoes mushy instead of crispy?
Mushy potatoes mean you added too many to the pan or didn’t cook them hot enough. Use a hot skillet and don’t crowd.

Do I need to cover the skillet while cooking?
Covering the potatoes helps them cook all the way through. I like using a cast-iron skillet because it heats evenly. Cover with a baking sheet or tin foil.

When is the best time to season the potatoes?
Season your fried potatoes during cooking so the flavor cooks in and every bite tastes just right.

What’s the best way to serve fried potatoes at breakfast?
Scoop the fried potatoes straight from the skillet and serve them hot with eggs and bacon for a hearty morning meal.

Can I serve fried potatoes at a potluck?
Yes, fried potatoes work great at potlucks! Keep them warm in a covered dish so they stay crisp and ready to serve.

Do fried potatoes need a dipping sauce when served?
You don’t need one, but ketchup or ranch adds extra flavor. Offer it on the side so guests can dip if they want.

Should I serve fried potatoes in a single layer?
Yes, spread them out in a single layer on a tray so they stay crisp and don’t steam.

Are fried potatoes a kid-friendly side dish?
Definitely! Kids love them, especially when they’re warm, salty, and easy to eat with their fingers.

Follow the directions, tips, and tricks below to store your fried potatoes the right way. With a few quick steps, you can keep them fresh and crispy for later without losing texture or taste.

How should I store leftover fried potatoes?
Let the potatoes cool, then place them in an airtight container in the fridge. Use within three days for best results.

Can I freeze cooked fried potatoes?
Yes, freeze cooked fried potatoes in a single layer first. Then transfer them to a sealed freezer-safe bag for up to three months.

What’s the best way to reheat fried potatoes?
Reheat fried potatoes in a skillet over medium heat. Stir occasionally to bring back their crispy texture.

Can I use the microwave to reheat fried potatoes?
Yes, but the microwave will soften the potatoes. Use thirty-second bursts and stop as soon as they’re hot.

Should I thaw frozen fried potatoes before reheating?
No, you don’t need to thaw them. Just toss them into a hot skillet straight from the freezer.

Will fried potatoes still be crispy when reheated?
They’ll crisp back up if you reheat them in a skillet. Avoid covering them so they don’t steam.

Fried Potatoes

Fried potatoes cook up hot, crispy, and golden using simple ingredients and a skillet. Serve them anytime—for breakfast, dinner, or snacks.

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5 from 5 votes

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Breakfast, Side Dish, Snack

Cuisine American

Servings 4

Calories 379 kcal

Ingredients

  

1x2x3x

• 1 tablespoon olive oil
• 6 tablespoons salted butter
• 1 small onion (diced (½ cup))
• 2 garlic cloves (minced)
• 2 pounds russet potatoes (cut into approximately 1-inch cubes)
• ¼ teaspoon cayenne pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Season-All salt
• 1 tablespoon parsley (chopped)

DIRECTIONS

 

• Melt the butter and olive oil together in a 12-inch skillet.
• Add the diced onions and cook on medium until translucent.
• Add the minced garlic and cook for another 2 minutes.
• Add the chopped potatoes.
• Take the garlic powder, onion powder, and Season-All salt and mix together. Sprinkle liberally over the potatoes and add salt and pepper to taste. Mix everything together well and reduce heat to simmer. Cover skillet so the steam will help cook the potatoes.
• Ten minutes before the end of cooking time, turn up the heat to allow the potatoes to get some coloring from the skillet. Keep the cover off. Don’t stir too much as your potatoes will start to mash up.
• Sprinkle chopped parsley at the end and serve.

Notes

• It’s important to have that little bit of oil included with the butter to prevent the butter from burning on the bottom of the pan.
• Be careful not to overcrowd the skillet as it will be difficult to turn the potatoes around the pot without mashing them up. Keep the diced potatoes in a single layer in the pan.
• Covering the potatoes is key for making sure they cook thoroughly. I find the best pan to use is my cast-iron skillet, which distributes heat evenly; I use a baking sheet to cover. Or you could use foil.
• Don’t forget to take off the lid/cover at the end to cook away some of the excess moisture, or they will stay soggy.

Nutrition

Calories: 379kcal | Carbohydrates: 45g | Protein: 6g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 731mg | Potassium: 1019mg | Fiber: 4g | Sugar: 3g | Vitamin A: 664IU | Vitamin C: 17mg | Calcium: 48mg | Iron: 2mg

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