Perfect Fried Potatoes
These Perfect Fried Potatoes have a crispy outside and stay fluffy on the inside. My method is easy and fool proof. These make a wonderful addition to any breakfast or dinner.
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Fried potatoes might not sound like much of a side dish but when done right, they are irresistible in every way. I first discovered how to make these Perfect Fried Potatoes 23 years ago when my husband and I were living in our first home. After attempting several different ways for the perfect crispy and tender potato experience, I finally found what has worked for many years to follow. Even my brother texted me a few years back and asked how I made such perfect pan fried potatoes. I thought it was time to share this easy method with you too!
What I love about these fried potatoes aside from how good they are is they’re not greasy. I’ve found other recipes to be heavy with oil or butter and it’s just not necessary for a great tasting fried potato. Potatoes are also an easy vegetable to season so it’s fun to get creative with different spices and seasonings in my pantry.
How To achieve the Perfect Fried Potatoes:
The good news is, these tips are simple and don’t require any special skills. Follow these 3 key steps and you will enjoy the perfect fried potatoes too!
- Rinse potatoes first with cold water for at least 2-minutes to remove some of the starch. This will allow the potatoes to create a perfect crispy layer on the outside.
- Use a large non-stick skillet with a fitted lid. The potatoes need lots of room to cook and crisp properly. If the pan is too small the cooking won’t be even. The lid also creates steam for a big portion of the cooking time and this results in a fluffier potato.
- Don’t disturb the potatoes while they are cooking. If you stir too often, the potatoes will break apart and they won’t have a chance to build a crust around the outside. Leave the lid on and trust the process.
Ingredients For Perfect Fried Potatoes:
- Olive oil
- Butter
- Russet potatoes
- Seasonings, salt, pepper, paprika, garlic powder, or other spices you love
What are The Best Potatoes To Use For Fried Potatoes?
Russet potatoes are the very best for pan frying because they have less moisture and they’re higher in starch. I know this sounds contrary to what I mentioned above about rinsing off some of the starch, but that only applies to the outside of the potato. When russet potatoes are fried just right the starch will help create a fluffier potato on the inside which is what you want.
Oil and Butter For The Perfect Fried Potatoes:
I’ve found that using a combination of both oil and butter results in the best fried potatoes. Butter offers flavor while the oil will prevent the butter from burning. I like to use salted butter and extra virgin olive oil. Vegetable oil and canola oil will also work.
Step by Step Make Perfect Fried Potatoes:
Step 1. Peel and cut potatoes into 1-inch cubes. Rinse under cold water for at least 2 minutes in a colander. Drain and pat dry with a paper towel.
Step 2. Heat a large non-stick skillet with a fitted lid to medium high heat. Add olive oil and butter. When butter is melted add potatoes. Immediately season with salt and pepper and stir to coat the potatoes in the oil and butter. Add additional seasonings at this time, stir, then place the lid on to cook for 8-10 minutes undisturbed.
Step 3. Remove the lid after the first cooking time and stir potatoes. They should have a deep golden color on the first side. Place the lid back on for an additional 5-8 minutes and do not stir. You may need to adjust the heat if it is too hot.
Step 4. When the second cooking time is up remove the lid and stir. At this point potatoes should be nearly done and can easily pierce with a fork. For additional crispiness cook another 4-5 minutes with the lid off stirring occasionally. Taste for seasonings and serve immediately!
Other Potato Recipes You Might Enjoy:
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Pan Fried Potatoes
Ingredients
- 1 tbsp olive oil
- 1 1/2 tbsp salted butter
- 4 medium size russet potatoes, peeled and cut in 1-inch cubes if leaving the skins on make sure to scrub the outside well
- salt and pepper to taste
- paprika
- garlic powder
Instructions
Potatoes
- After peeling and dicing potatoes into cubes, place in a colander and rinse under cold water for 2-minutes. Pat the potatoes dry with a paper towel.
- Heat a large non-stick skillet with a fitted lid to medium high heat. Add oil and butter. When butter is melted add potatoes to the hot pan. Season immediately with salt and pepper then stir. Add additional seasonings like paprika, garlic powder, or other spices you like. Give it another stir then place the lid on. Cook for 8-10 minutes undisturbed.
- Remove the lid after the first cooking time and stir potatoes. They should have a deep golden color on the first side. Place the lid back on for an additional 5-8 minutes and do not stir. You may need to adjust the heat if it is too hot.
- When the second cooking time is up remove the lid and stir. At this point potatoes should be nearly done and can easily pierce with a fork. For additional crispiness cook another 4-5 minutes with the lid off stirring occasionally. Taste for seasonings and serve immediately!
Notes
- Rinse potatoes first with cold water for at least 2-minutes to remove some of the starch. This will allow the potatoes to create a perfect crispy layer on the outside.
- Use a large non-stick skillet with a fitted lid. The potatoes need lots of room to cook and crisp properly and if the pan is too small the cooking won’t be even. The lid also creates steam for a big portion of the cooking time and this makes for a fluffy interior.
- Don’t disturb the potatoes while they are cooking. If you stir too often, the potatoes will break apart and they won’t have a chance to build a crust around the outside. Leave the lid on and trust the process.
| Nutrition Facts | |
|---|---|
| Servings: 4 | |
| Amount per serving | |
| Calories | 236 |
| % Daily Value* | |
| Total Fat 8g | 10% |
| Saturated Fat 3.3g | 16% |
| Cholesterol 11mg | 4% |
| Sodium 41mg | 2% |
| Total Carbohydrate 38.5g | 14% |
| Dietary Fiber 2.8g | 10% |
| Total Sugars 1.3g | |
| Protein 4.6g | |
| Vitamin D 3mcg | 15% |
| Calcium 29mg | 2% |
| Iron 2mg | 10% |
| Potassium 889mg | 19% |
Nutrition
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Question on the timing of heating the pan and adding the oil and butter … do you actually heat the empty (no oil/butter) pan to ‘medium-high’ heat BEFORE putting the oil and butter in? How do you know the pan is at medium-high heat?
Also, what timing do you suggest for putting onions in? Should those be sauteed prior to adding the potatoes?
Lastly, if I introduce sliced cook sausage/kielbasa to the recipe, should that go in at the same time as the potatoes or fry them slightly and add them separately near the end?
Thanks!
Great questions!
1. Yes, you’ll want to heat the pan first before adding the oil and the butter. Once the butter is completely melted it’s time to add the potatoes. To test the heat you can add a little butter to the pan and if it sizzles right away, it’s ready. 2. I would add any onions, peppers, or sausage after the first cooking time. Hope that helps!
I have been trying for years to learn how to do this. I followed your instructions and it worked perfectly! I added chopped onion at the halfway point. Added kielbasa to it and a drizzle of maple syrup at the end and it was awesome!
David that combo sounds amazing! Love the maple syrup addition, yum! I’m so glad this method was helpful for you.