Pan Fried Potatoes

Crispy, golden pan fried potatoes made on the stovetop with no baking or boiling. Seasoned with simple spices, they’re tender inside with crisp edges for an easy side dish you’ll make again and again.

Course Side Dish

Cuisine American

Diet Gluten Free, Vegan

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 196

Author Kim

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

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

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. Russet potatoes can be substituted if needed, but may not have quite the same smoothness and will need to be peeled.

Storage: Leftovers can be refrigerated in an airtight container up to 4 days.

Nutrition