Pan Fried Potatoes: Crispy, Golden, and Perfect Every Time

Few side dishes are as universally loved as pan fried potatoes. Golden and crispy on the outside, tender and fluffy on the inside, these humble potatoes transform into something truly special when cooked properly in a hot skillet. Whether served for breakfast, brunch, or dinner, pan fried potatoes are a comfort-food classic that never goes out of style.

This recipe focuses on technique as much as ingredients. With just a handful of pantry staples and a little patience, you’ll achieve potatoes that are deeply golden, evenly cooked, and packed with flavor. No soggy centers. No burnt edges. Just perfectly crisp potatoes every single time.

Pan fried potatoes pair beautifully with eggs, roasted meats, grilled vegetables, or can stand proudly on their own with a sprinkle of herbs and salt. Once you master this method, it’ll become your go-to potato recipe.

Why Pan Fried Potatoes Are So Good

The magic of pan fried potatoes comes from contrast. A hot skillet creates a crisp, caramelized crust while the interior stays soft and creamy. Using a combination of oil and butter enhances flavor while helping prevent burning.

This recipe works because it:

• Uses the right potato size for even cooking
• Controls moisture to maximize crispiness
• Relies on simple seasoning that lets potatoes shine
• Builds flavor layer by layer

The result is potatoes that are deeply satisfying and endlessly versatile.

Best Potatoes for Pan Frying

Not all potatoes are created equal. For pan fried potatoes, choose varieties that hold their shape while developing crisp edges:

• Yukon Gold: Creamy texture and excellent browning
• Red Potatoes: Firm and slightly waxy
• Baby Potatoes: Perfect size, minimal prep

Avoid overly starchy potatoes unless parboiled carefully, as they can break down too easily.

Ingredients

• 1½ lbs baby potatoes, halved or quartered
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• ¾ teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• ½ teaspoon smoked paprika (optional)
• 1 tablespoon fresh parsley or herbs, chopped

Instructions

1. Wash and dry potatoes thoroughly. Cut into evenly sized pieces.
2. Heat olive oil in a large skillet over medium heat.
3. Add potatoes cut-side down in a single layer. Do not overcrowd.
4. Cover and cook for 8–10 minutes, allowing potatoes to steam and soften.
5. Remove lid, add butter, and increase heat to medium-high.
6. Cook uncovered, stirring occasionally, until potatoes are golden and crispy, about 10–12 minutes.
7. Add garlic, salt, pepper, and smoked paprika. Cook 1 minute more until fragrant.
8. Remove from heat, garnish with fresh herbs, and serve immediately.

Pan Fried Potatoes

Crispy, golden pan fried potatoes cooked in a skillet with butter and garlic for the perfect comfort-food side.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Breakfast, Side Dish

Cuisine: American

Calories: 260

Ingredients

  

• 1.5 lbs baby potatoes halved or quartered
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 3 cloves garlic minced
• 0.75 tsp salt
• 0.5 tsp black pepper
• 0.5 tsp smoked paprika optional
• 1 tbsp fresh parsley chopped

Equipment

• Large skillet
• Knife
• Cutting board

Method

 

1. Heat olive oil in a large skillet over medium heat.
2. Add potatoes cut-side down in a single layer.
3. Cover and cook 8–10 minutes until potatoes soften.
4. Uncover, add butter, and cook until golden and crispy.
5. Season with garlic, salt, pepper, and paprika.
6. Garnish with herbs and serve immediately.

Notes

For extra crispiness, avoid stirring too frequently.

Tips for Extra Crispy Potatoes

Dry the Potatoes Well:
Moisture prevents browning. Pat potatoes completely dry before cooking.

Don’t Stir Too Soon:
Let potatoes sit undisturbed to form a crust.

Use a Wide Skillet:
Crowding traps steam and leads to soggy potatoes.

Finish with Butter:
Butter adds flavor and helps achieve deep golden color without burning.

Flavor Variations

Breakfast Skillet Potatoes:
Add diced onions and bell peppers during cooking.

Garlic Herb Potatoes:
Finish with rosemary, thyme, or chives.

Spicy Potatoes:
Add cayenne pepper or chili flakes.

Cheesy Potatoes:
Sprinkle with grated parmesan right before serving.

What to Serve with Pan Fried Potatoes

• Fried or scrambled eggs
• Steak or roasted chicken
• Sausage or bacon
• Sautéed greens
• Fresh salad

They’re equally at home on a breakfast plate or dinner table.

Storage & Reheating

• Refrigerator: Store leftovers up to 4 days
• Reheat: Best reheated in a skillet to restore crispiness
• Avoid Microwaving: It softens the crust

Why This Recipe Never Fails

Pan fried potatoes prove that simple food can be extraordinary. With the right method, basic ingredients transform into a side dish that feels comforting, nostalgic, and deeply satisfying. Once you master this skillet technique, you’ll find yourself making these potatoes again and again.