Pan Fried Potatoes
These pan fried potatoes are crispy, golden, and full of flavor, all made right on the stovetop with no baking or boiling required. Seasoned with simple spices and cooked until tender inside with perfectly crisp edges, they’re an easy side dish you’ll want to make again and again.
EMAIL ME THE RECIPE!
Enter your email below and we'll send this recipe to your inbox. Plus, enjoy exclusive content!
A Note from Kim
A Go-To Side Dish in My Kitchen
These pan fried potatoes are one of my favorite ways to get crispy potatoes without deep-frying or turning on the oven, and it’s mostly hands-off so you’re free to tend to the other parts of dinner. I love how they turn out golden and crispy on the outside while staying soft and fluffy inside, all from a simple skillet on the stovetop.
I usually serve these skillet potatoes as an easy side with dinner, especially alongside grilled chicken, steak, or burgers. Don’t forget my amazing smoky garlic aioli for dipping! They also work great as breakfast potatoes with eggs, bacon, or sausage for a hearty morning plate without much effort.
With love (and lots of good eats), 
If you’d rather roast your potatoes in the oven, you’ll want to try my oven roasted baby potatoes instead, they’re just as crispy and flavorful with a hands-off roasting method that’s perfect for easy dinners.
I made these pan-fried potatoes as a side with baby back ribs and they came out amazing. I cooked them in a cast iron skillet over medium heat for about 30 minutes, turning them every few minutes until they were perfectly crispy and tender.
— Ashley
Ingredients Needed for Pan Fried Potatoes
This pan fried potato recipe comes together with just a handful of simple pantry staples. You’ll find the exact measurements in the recipe card below, but here are a few helpful notes to keep in mind.
- Potatoes: Yukon gold and red potatoes are the best choices for pan-frying because their waxy texture holds shape, offering a crispy exterior and creamy inside. Plus, there’s no peeling needed.
- Olive oil: Helps the potatoes crisp up and develop that golden, flavorful crust in the skillet.
- Salt: Essential for seasoning, adds flavor and helps bring out the natural taste of the potatoes.
- Garlic powder + onion powder: Add savory depth and classic “comfort food” flavor without needing fresh aromatics.
- Dried thyme: Brings a subtle earthy, herby note that balances the richness of the potatoes.
- Paprika (sweet or smoked): Adds warmth and color, smoked paprika gives an extra smoky flavor boost.
- Black pepper: Adds a little kick and rounds out the seasoning blend.
Flavor Variations & Substitutions
- Potato swaps: Russet potatoes can be used instead of Yukon golds if needed, but they won’t be quite as creamy and smooth. You’ll also want to peel them for the best texture.
- Extra buttery finish: Stir in 1 tablespoon of butter at the end of cooking for rich, buttery flavor and an extra indulgent finish.
- Seasoning variations: Try smoked paprika for a deeper smoky flavor or add a pinch of cayenne for a little heat. Other spices you can try are red pepper flakes, cumin, chili powder, cajun seasoning, or taco seasoning.
- Herb options: Swap or add herbs like rosemary, parsley, or Italian seasoning for a different flavor twist. You can also use fresh herbs, if you’d like.
- Cheesy version: Sprinkle freshly grated parmesan over the hot potatoes right before serving for a savory upgrade.
Tips for Crispy Potatoes
- Dry the potatoes well: After rinsing, pat them completely dry so they crisp instead of steaming.
- Use the right skillet: A cast iron skillet (12 inches or larger) is best for crispy potatoes because it holds and distributes heat evenly, helping them brown beautifully. A heavy nonstick skillet also works well.
- Don’t overcrowd the pan: Spread the potatoes in a single layer so they can brown properly instead of steaming.
- Let them sit: Once the potatoes hit the pan, let them cook undisturbed for a few minutes so they can develop a golden crust. This is the real secret to getting crispy potatoes!
- Flip occasionally, not constantly: Letting them develop a crust before turning gives the best texture.
- Finish over higher heat: After they’re tender, increasing the heat slightly helps deepen the browning and crispiness.
How to Pan Fry Potatoes
For full printable instructions, reference the recipe card at the bottom of the post.
Step 1: Prep the potatoes. Rinse potatoes and dry gently with a kitchen towel. Dice each potato into 1/2-inch (or slightly smaller) cubes.
Step 2: Begin cooking. Heat olive oil in a large skillet over medium heat until shimmering. Add the potatoes, salt, and seasonings, then toss to coat evenly in the oil and spices.
Step 3: Continue pan-frying. Arrange potatoes in a single layer as much as possible, then cover and cook undisturbed for 10 minutes. Uncover, flip, then cover again and cook for another 5–10 minutes until tender and golden brown on the bottom. If you don’t have a lid, a baking sheet works as a cover.
Step 4: Turn up the heat and finish. Once the potatoes are tender, remove the lid and increase to medium-high heat. Flip them with a spatula, turning every 3–5 minutes until they’re nicely browned. Taste and adjust the salt as necessary. Serve hot.
Frequently Asked Questions
No, there’s no need to boil them first. While some recipes suggest par-boiling to speed things up, it adds an extra step and more cleanup. In this method, the potatoes cook through right in the skillet. Covering the pan traps steam, which helps soften the potatoes while they cook and still keeps things simple.
This usually happens if the pan is overcrowded or the heat is too low. Make sure the potatoes are in a single layer so they have room to brown instead of steam. Also, let them cook undisturbed for a few minutes before flipping so they can develop that golden, crispy crust.
The potatoes are ready when they’re tender on the inside and golden and crisp on the outside, which usually takes about 20 minutes total. Keep in mind that cook times can vary depending on your stove and pan, so it’s a good idea to check on them every few minutes to make sure they’re browning nicely and not burning.
Storage and Make Ahead
- Storing leftovers: Let potatoes cool completely, then store in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet, oven, or air fryer to bring back their crispiness.
- Freezing pan-fried potatoes: You can freeze these, but they may lose some crisp texture. Store in an airtight freezer-safe container for up to 3 months, then reheat in a hot skillet or oven until warmed through and crisped up again.
- Making ahead: These can be fully cooked in advance, cooled, and stored in the fridge. When ready to serve, reheat in a hot skillet or air fryer at 375°F for about 5–8 minutes to help restore that golden, crispy exterior.
More of My Favorite Side Dish Recipes
If you try this pan fried potatoes recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, subscribe to our mailing list to receive more delicious recipes straight to your inbox.
Pan Fried Potatoes
Ingredients
- 1.5 pound baby or regular Yukon gold potatoes, washed and diced into small pieces *See note for substitutions
- 2 tablespoon olive oil
- 3/4 teaspoon salt, plus more to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon sweet or smoked paprika
- 1/4 teaspoon ground black pepper
EMAIL ME THE RECIPE!
Enter your email below and we’ll send this recipe to your inbox. Plus, enjoy exclusive content!
Instructions
- Rinse potatoes and dry gently with a kitchen towel. Dice each potato into 1/2-inch (or slightly smaller) cubes.
- Heat the 2 tablespoon olive oil in a large nonstick skillet (or cast iron skillet) over medium heat until it shimmers. Add potatoes and 3/4 teaspoon salt, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon dried thyme, 1/2 teaspoon sweet or smoked paprika, and 1/4 teaspoon ground black pepper; toss to make sure the potatoes are evenly coated in oil and seasonings.
- Once coated, try to arrange them in a single layer as much as possible. Cover with a lid and cook undisturbed for 10 minutes. Uncover, flip the potatoes, then cover again and cook for another 5–10 minutes, until tender and golden brown on the bottoms. If you don’t have a lid, you can cover with a baking sheet.
- Once the potatoes are tender, remove the lid and increase the heat to medium-high. Flip them with a spatula, turning every 3–5 minutes until they’re nicely browned.
- Taste and adjust the salt as necessary. Serve hot.
Notes
Did you make this recipe?
Tag @kimscravings on Instagram and be sure to subscribe to our mailing list to receive more healthy and delicious recipes straight to your inbox!
I made these pan-fried potatoes as a side with baby back ribs and they came out amazing. I cooked them in a cast iron skillet over medium heat for about 30 minutes, turning them every few minutes until they were perfectly crispy and tender.