Pan Fried Potatoes

These are the best Pan Fried Potatoes. These are golden brown, crispy on the outside, soft on the inside, and begging to be served with eggs or Southern Fried Pork Chops. Made with simple ingredients you probably already have on hand, these pan fried potatoes are a go-to easy side dish that pairs with just about anything. No fluff, no fussy steps—just crispy potatoes with the right amount of seasoning and buttery flavor.

Ingredients Needed for Pan Fried Potatoes

Just potatoes and a few pantry staples are needed to get that perfect crispy texture:

Russet potatoes – These are the best potatoes for pan frying because of their high starch content and fluffy insides. Yukon gold or red potatoes also work if that’s what you have.
Salted butter – Adds a rich flavor that plays perfectly with the crisped edges.
Olive oil – Combines with butter to help the potatoes fry evenly. You want a high smoke point oil, so canola oil, vegetable oil, or avocado oil work well too.
Salt and black pepper – Start light; you can always add more later.
Onion powder or garlic powder – Either one boosts the flavor of the potatoes without overpowering.

Fried Potato Variations

Besides the butter for flavor I keep things simple and just use salt, pepper and onion powder for this recipe. However, that doesn’t mean you can’t use other ingredients to flavor these pan fried potatoes. Be sure to add spices near the end of cooking so they don’t burn. Or if you are using heartier herbs or spices, add them near the beginning. Here are a couple of ideas to get you started:

Use Yukon gold, red potatoes, or even sweet potatoes for different textures and flavors.
Toss in caramelized onions, scallions, bell peppers, or leftover bacon grease for an extra punch.
Sprinkle in cajun seasoning, taco seasoning, Italian seasoning, chili powder, or even parmesan cheese just before serving.
Add chopped fresh herbs like parsley, rosemary or thyme after cooking for a pop of color and freshness.
Throw in leftover meat (like diced ham or sausage) to turn it into a hearty skillet meal.

Olive Oil vs Butter

My friends, it’s not olive oil VERSUS butter, it’s olive oil AND butter. The combination of these two ensures crispy flavorful potatoes. The oil has a higher smoke point than the butter, so that will help you keep your pan at a higher temperature without burning the butter. And, I know a lot of recipes call for unsalted butter (especially in baking) but I go completely against the grain and always use salted.

How to Fry Potatoes in Oil

For full recipe details, including ingredient measurements, see the printable recipe card at the bottom of this post. Here are my easy step by step directions:

1. Prep the Potatoes

Peel potatoes, then rinse and lightly dry in a clean kitchen towel or paper towel.

Pro Tip: Peeling your potatoes is definitely an optional step. For the prettiest looking pan fried potatoes, I’d take the extra time to peel them, however, if the skin doesn’t bother you, feel free to scrub the potatoes well, then use as is.

Next, slice each potato into small 1/2 inch cubes. I would stray away from wedges, however if you’re looking to cook bigger pieces of potatoes I’d recommend using my Roasted Potatoes recipe for more success.

As for slices, you can absolutely slice these into 1/3-inch rounds, but keep in mind they will take longer to cook through! I highly recommend cutting them into a 1/2 inch small dice because it means more surface area to get golden and crispy, plus a quicker overall cook time.

2. Cook Potatoes in Olive Oil and Butter

Heat a large nonstick skillet over medium-high heat. Add in butter and olive oil and stir together to melt and sizzle. Add in potatoes and stir to coat each potato in the butter-oil mixture. Sprinkle with salt, black pepper and onion powder and stir again.

Pro Tip: It’s really really hard to burn things in a nonstick skillet, so be sure to either use a nonstick skillet OR watch your potatoes intensely! I love using a large cast-iron skillet to get those potatoes nice and brown.

3. Keep Cooking Until Golden and Crisp

Reduce heat to medium and let potatoes cook for 5 minutes before stirring and flipping. Cook another 5 minutes, then flip again.

Continue the cook-5-minutes-then-flip pattern for 30 minutes or until potatoes are brown and crispy on the outside and tender on the inside. Taste and adjust the salt as necessary. Serve hot.

Main Dishes to Serve with Pan Fried Potatoes

These could be a good hash brown hybrid breakfast potato, a good brunch item, or a lovely side dish to serve with dinner. I’d eat these for lunch too. I’m not picky. Here are some main dishes to try out with these fried potatoes:

Biscuits and Gravy
Southern Fried Chicken
Prime Rib
Honey BBQ Chicken Thighs
Garlic and Herb Baked Cod
Sous Vide Steak or Steak on the Stove

Storage + Make Ahead Directions

Store cooled potatoes in an airtight container in the fridge for up to 4 days. Reheat on the stove or in the oven for that crispy texture.

Can you freeze pan fried potatoes?
You can, but they lose some of that crispy magic. Freeze in an airtight container, and reheat in a hot pan or oven for best results.

Can you make them ahead of time?
Yes. Cook fully, then cool and refrigerate in an airtight container. Reheat in a hot skillet to crisp them up again.

Love Potatoes? Try These Reader Favorites

Funeral Potatoes
Scalloped Potatoes
Fail-Proof Baked Potatoes
Buttery Mashed Potatoes
Grandma’s Potato Salad
Twice Baked Potatoes
Fondant Potatoes

These pan fried potatoes are the kind of incredible side dish that never disappoints. Whether you’re serving them as breakfast potatoes, cottage fries, or next to a juicy steak, they’re always the best thing on the plate. The printable recipe card is down below. Have a great day, friends!!

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.

Pan Fried Potatoes

Pan Fried Potatoes are simple, easy, crispy, golden bites of heaven! Seared in buttery goodness it’s one of the best potato side dishes.

Ingredients

▢ 1.5 pounds Russet potatoes
▢ 2 tablespoons salted butter
▢ 2 tablespoons olive oil
▢ salt to taste
▢ black pepper to taste
▢ 1 teaspoon onion powder or garlic powder

US Customary – Metric

Instructions

Peel and rinse potatoes and dry gently in a kitchen towel. Slice each potato into 1/2 inch cubes.
Heat a large nonstick skillet (I used cast iron) over medium-high heat. Add in butter and olive oil and stir together to melt and sizzle.
Add in potatoes and stir to coat each potato in the butter-oil mixture. Sprinkle with salt, black pepper and onion powder and stir again.
Reduce heat to medium and let potatoes cook for 5 minutes before stirring and flipping. Cook another 5 minutes, then flip again.
Continue the cook-5-minutes-then-flip pattern for 20-30 minutes or until potatoes are brown and crispy on the outside and tender on the inside.
Taste and adjust the salt as necessary. Serve hot.

Video

Nutrition