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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.
EI used to just wing making fried potatoes, tossing some slices in a skillet on the fly and calling it a side. But once I nailed the perfect level of crispiness on a batch, I knew I wasn’t going back.
This is my fool-proof method for perfectly seasoned pan fried potatoes every time. They’re cut into rounds without any time wasted on peeling or soaking, and browned until they’re golden. The seasoning works its magic, too, with a 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.
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.
Standout 5-Star 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.
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 them 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. It has the same texture as scrambled eggs!
- Frittatas: My favorite spinach and feta frittata looks fancy, but it’s actually super easy. Potatoes turn it into a complete brunchtime meal.
- Seafood: Add these potatoes as the perfect 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 tarragon chicken for a flavor bomb of fresh herbs.
- Roasted vegetables: Sometimes you don’t want just one side. 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 if you’re serving up something classy like a portobello burger, you want the sides to match.
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.
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.
FAQs
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.
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 !!!