Pan-Fried Potatoes

Ingredients

See recipe card for exact amounts.

Ingredient Notes

potatoes – we like to use Russet potatoes because they have high starch content and are dryer than other potatoes making them ideal for frying. The cook time may be slightly different if you are using a different type of potato such as Yukon gold or red potatoes.

olive oil – we use classic cooking olive oil because it has a higher smoke point than extra virgin olive oil. 

onion – I like to use yellow onion, white onion can be used.

garlic powder – we like the way the powder is evenly distributed amongst the potatoes. 

salt & black pepper

How to make this fried potatoes recipe

1. Scrub potatoes clean under cold water. Dry with a paper towel. Cut potatoes into ½ inch cubes.
2. Heat the oil in a large skillet over medium heat. Place potatoes and onions in the hot oil and sprinkle with salt, pepper and garlic powder; stir until combined and the seasonings are evenly distributed. 
3. Cover and cook, stirring occasionally until potatoes are tender and start to turn golden brown, about 25 minutes.

For crispy potatoes – after they are fork tender raise to medium high heat and cook with the lid off until the desired crispiness.  

Tips

• We scrub our potatoes with a silicone scrubber. 
• Because potatoes are an odd shape you will not end up with pieces that are exactly the same size. Don’t stress about it, just cook until the largest pieces are fork tender. 
• Want these to cook in a shorter amount of time? Cut them into smaller pieces, maybe ¼″ cubes.

Substitutions and Additions

• Use your favorite cooking oil. Vegetable oil, canola oil, peanut oil, corn oil, and avocado oil can be used.
• Add a bit of butter in with the oil for added flavor.    
• Use bacon grease instead of oil.
• Don’t have fresh onion? Add about ½ teaspoon of onion powder. 
• Add a little paprika, about ½ teaspoon.
• Put some diced bell pepper in them (a local restaurant we love puts red bell pepper in their breakfast potatoes and they are delicious!).

Should I boil my potatoes before frying?

Boiling potatoes before frying them in not necessary. Just cook them in a skillet with a lid and they will cook in a relatively short amount of time. Leave the lid off or take it off about half way for crispier potatoes (this will lengthen the cook time).

Is it better to fry potatoes in butter or oil?

Frying potatoes in oil is best because it has a high smoke point and butter does not. You can add about half butter and half oil if you want the rich flavor from the butter. 

Bon Appétit has a great article if you want to learn more about smoke point of different oils.

Storage and Reheating

Store leftover potatoes in an airtight container in the refrigerator for up to 3 days. We reheat ours in single servings in the microwave.

They can be reheated in a skillet over medium heat or in a 350° oven on a baking sheet sprayed with nonstick cooking spray or lined with parchment paper.