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Crispy golden fried potatoes served in a black skillet with a wooden spoon, highlighted as a recipe card featuring the final dish.
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5 from 5 votes

Fried Potatoes

Fried potatoes cook up hot, crispy, and golden using simple ingredients and a skillet. Serve them anytime—for breakfast, dinner, or snacks.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Breakfast, Side Dish, Snack
Cuisine: American
Servings: 4
Calories: 379kcal
Author: Shauna

Ingredients

  • 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

Instructions

  • 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