Pan-Fried Potatoes

When I’m in need of an easy addition to breakfast, a simple weeknight dinner side dish, or even a no-fuss snack, crispy potatoes are always the answer. When the need hits, nobody wants to wait around—you want your potatoes FAST. Many recipes for pan-fried potatoes take much longer than they should, requiring you to boil your potatoes, then chop, and THEN fry. The truth is: you don’t need to pre-cook your potatoes at all. This easy, quick (ready in 20 minutes!) recipe results in extra-crispy pan-fried potatoes without any extra hassle. All you need to do is slice 'em thin and choose the best oils (yes, the plural is intentional), and you’ll be on your way to pan-fried potato perfection.

How To Make Pan-Fried Potatoes

INGREDIENTS

• Potatoes: Use baby Yukon gold if you can! If not, choose another creamy variety instead of a starchier choice like russets—if so, you might end up with soggy results. Curious about other substitutes? Learn more about all the different types of potatoes.
• Vegetable Oil & Extra-Virgin Olive Oil: The secret to crispy pan-fried potatoes? Pan-fry with cooking oil(s), not butter. As much as we love butter, it burns too quickly over high heat, which is necessary for optimal crispiness. While olive oil does taste great with potatoes, it also has a lower smoking point. The solution: mix EVOO with vegetable oil (or another neutral oil with a high smoking point).
• Seasonings: I call for rosemary, garlic powder, and chili powder, but you can use whatever spices you’d like. Paprika, cumin, taco seasoning, even coriander would all be great additions for different combinations.

STEP-BY-STEP INSTRUCTIONS

After scrubbing your potatoes clean, slice them into round coins around ¼” thick. Then, in a large skillet over medium-high heat, heat the vegetable oil and extra-virgin olive oil. Add your potatoes to the pan, and season them with rosemary, salt, and pepper. Once everything is well and evenly coated, cook the potatoes undisturbed (yes, resist the urge), until the potatoes are golden and crispy underneath. Then, flip the potatoes and cook until golden and crispy on the other side.

Add the garlic powder and chili powder, then continue to cook while stirring occasionally until the potatoes are tender. Once tender and crisp, serve warm alongside your breakfast or dinner spread.

The full list of ingredients and instructions can be found in the recipe below.

Recipe Tips

• Do I need to boil my potatoes first? Trust me: You seriously don’t need to boil these spuds (or pre-cook them at all) before pan-frying. Slicing them thin allows them to cook through in the same amount of time that they need to get brown and crispy on the outside.
• How should I season my potatoes? You can season your potatoes however you like, but my one tip is not to add your spices too soon! Since dried spices like garlic powder and chili powder can burn very easily, we like to add them during the last couple of minutes of cooking. The case is different for herbs. If you're using heartier stemmed herbs, like rosemary or thyme, adding them at the beginning of the cooking process is fine. Things like chives, parsley, or basil, should be used at the last minute, lest you want them wilted and sad.

Serving Ideas For Pan-Fried Potatoes

The best part about these pan-fried potatoes (and potatoes in general) is that they can be used as the perfect sidekick for any meal. Think of them as a base as well as a side and the options become endless. They'd be a delicious breakfast with creamy scrambled eggs, stuffed in a bacon breakfast burrito, or added to your avocado breakfast bowl. Or, use them to add a little drama to a classic niçoise salad or as an unexpected base for beef totchos. As always, I promise not to judge if you eat them on their own with a heap of hot sauce, ketchup, or spicy mayo.

Storage

Keep any leftovers stored in the refrigerator in an airtight container for up to 4 days and in the freezer for up to 6 months. Reheating leftover fried potatoes can be tricky since they tend to lose a lot of their moisture. Skip the microwave and reheat them in a non-stick skillet over medium-high with a little bit of oil.