Pan Fried Potatoes

There is nothing quite so satisfying and comforting as homemade pan fried potatoes. Deliciously crispy on the outside with a tender, warm center, these pan fried potatoes will leave you wanting seconds or even thirds.

You can use this fried potato recipe as a side dish accompanying a main or, a wholesome potato snack served in buckets. Read on to find out how to pan fry potatoes perfectly!

WHY PAN FRIED POTATOES ?

You may be wondering why potatoes are prepared in this way. This specific way of preparing and cooking potatoes is super tasty. It really brings out the flavor of the potatoes and it leaves them with a great crispy texture. You can also add lots of other flavors to make this dish your own.

Any herbs and spices you add will be soaked up by the potatoes when you cook them this way so they are very flavorsome.

If you’re wondering ‘why pan fried potatoes?’, rest assured these potatoes will prove themselves to be a favorite dish once you have tried this recipe.

HOW TO MAKE PAN FRIED POTATOES

This recipe consists of two main parts. The first is to cook the potatoes; the second is to fry them so they get crispy and add the herbs and spices.

The easiest way to cook your potatoes is to use the instapot or pressure cooker. This tends to get the potatoes nice and soft and it really saves time. If you are using the instapot you can just set the time and wait for it to do its thing.

Alternatively, you can boil the potatoes traditionally using a pot and boiling water. This will take more time, and you will have to manually check when the potatoes are soft using a knife or fork.

Once the potatoes are cooked, you need to drain away any water is left and let any moisture steam off so that potatoes are dry and ready for you to fry.

Next, you’ll go to the pan for pan fried potatoes.

You need to heat the butter in a large skillet over medium heat. Add the potatoes and turn/ stir regularly, so they crisp evenly. Add your seasonings, herbs, and spices, and continue to stir.

Once all of your potatoes have crisped up, take them out of the skillet and serve. They are great served in a small bucket to relax with and enjoy.

POTATO COOKING TIPS

1. Make sure your skillet is large enough so that all the potatoes are touching the base of the skillet. If your potatoes are overcrowded in the skillet, you will have trouble getting them all crisp up properly.
2. Do not overcook your potatoes before frying them or they could potentially turn to mush. You want them to stay firm while allowing a fork or knife to penetrate them easily before frying.
3. Do not peel your potatoes. Having the skin on them is necessary for your potatoes to crisp.
4. Frying them slowly is key to getting them just right. Too high a heat will burn the butter and potentially burn the potatoes. Cooked on a lower heat, you will get a better crisp on your potatoes. A lower, slower cook will also allow the flavors to soak into the potatoes better.
5. If you don’t have an instant pot or Crock-pot, you can pre-cook the potatoes in a pot over the stove.
6. These keep well in the fridge and can be reheated in the microwave or oven or skillet.
7. Serve these warm or cold tossed with some spinach and salad.

FAQ’S

What type of potatoes should I use?

You can use any potatoes you like – they will all come out divine once the recipe is finished. However, while the variety of potatoes doesn’t matter, do try to use similar-sized potatoes. Different sized potatoes will mean your potatoes will cook at different rates, and the recipe won’t come out as nicely. Small baby potatoes are best and tend to be bought in packs with similar-sized potatoes.

Can I use Sweet potatoes?

The sweet potato is becoming ever more popular, and you might be wondering whether this recipe will work just as well with the sweet potato. Yes, this is a really versatile recipe and sweet potatoes will come out really nicely.

Can I use other herbs and spices to flavor the dish?

What’s great about this dish is that you can flavor it in any way you like. While this recipe calls for certain spices, you can switch these out or add any you want to make it your own and how you like it. An excellent suggestion is garlic or onions, which can be very flavorsome in this recipe.

Can I make these potatoes dairy-free?

Absolutely. While butter makes these potatoes taste great, you can use any oil, including animal fats such as dripping or vegetable oils. Any frying agent will work well.

This is a straightforward recipe with a great result. Perfect for making for yourself as a snack or for sharing with others. Great for kids and adults alike, this recipe will be one of the favorites.

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5 from 14 votes

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Pan Fried Potatoes

There is nothing quite so satisfying and comforting as homemade pan fried potatoes. Deliciously crispy on the outside with a tender, warm center, these pan fried potatoes will leave you wanting seconds or even thirds.

Course Appetizer, finger food, Side Dish

Cuisine Mediterranean

Keyword pan fried potatoes, Potato recipes, Potato Salad, potatoes

Prep Time 5 minutes

Cook Time 20 minutes

Servings 4 servings

Calories 458 kcal

Author Mahy

Ingredients

• 2 lb baby potatoes skin on
• 1 teaspoons salt sea salt or kosher
• 1/2 -1 CUP water depending how you'll cook the potatoes
• 4 tablespoons Butter
• 1/2 teaspoon salt
• 1 teaspoon black pepper
• 4 cloves garlic minced
• 2/3 cup fresh herbs minced: combo of parsley, mint, cilantro
• 2 sliced jalapeños (optional)
• 1 tablespoon peppercorns optional
• 1 tablespoon butter to finish off

Instructions

1. Start by washing and draining the potatoes.

   

2. If you have an instant pot or pressure cooker, add the potatoes in with 1/2 cup of water, a teaspoon of salt and set that to steam for 4-5 minutes depending on the size of your potatoes.

   

3. Potatoes should be tender and cooked through.

   

4. In a heavy duty skillet, add the butter and then the cooked potatoes. Season them.

   Wait until the potatoes have a nice golden sear before flipping them. Once they do, flip them and wait another 2 minutes for the potatoes to have a golden crust.

5. Add in the garlic and herbs and gently toss the potatoes with that. Now add the jalapenos and peppercorns if using and toss the potatoes to flavor them well with the mixture.

   

6. finish off with a teaspoon of butter if you'd like and serve right away in the same pan or in small snack buckets with lime wedges. Enjoy!

   

7. If you don't have a pressure cooker, then cook the potatoes in a 4 quart pot with water and salt over medium heat until the potatoes are cooked through.

Recipe Video

Recipe Notes

POTATO COOKING TIPS

1. Make sure your skillet is large enough so that all the potatoes are touching the base of the skillet. If your potatoes are overcrowded in the skillet, you will have trouble getting them all crisp up properly.
2. Do not overcook your potatoes before frying them or they could potentially turn to mush. You want them to stay firm while allowing a fork or knife to penetrate them easily before frying.
3. Do not peel your potatoes. Having the skin on them is necessary for your potatoes to crisp.
4. Frying them slowly is key to getting them just right. Too high a heat will burn the butter and potentially burn the potatoes. Cooked on a lower heat, you will get a better crisp on your potatoes. A lower, slower cook will also allow the flavors to soak into the potatoes better.
5. If you don't have an instant pot or Crock-pot, you can pre-cook the potatoes in a pot over the stove.
6. These keep well in the fridge and can be reheated in the microwave or oven or skillet.
7. Serve these warm or cold tossed with some spinach and salad.
8. What type of potatoes should I use?
9. You can use any potatoes you like - they will all come out divine once the recipe is finished. However, while the variety of potatoes doesn't matter, do try to use similar-sized potatoes. Different sized potatoes will mean your potatoes will cook at different rates, and the recipe won't come out as nicely. Small baby potatoes are best and tend to be bought in packs with similar-sized potatoes.
10. Can I use Sweet potatoes?
11. The sweet potato is becoming ever more popular, and you might be wondering whether this recipe will work just as well with the sweet potato. Yes, this is a really versatile recipe and sweet potatoes will come out really nicely.
12. Can I use other herbs and spices to flavor the dish?
13. What's great about this dish is that you can flavor it in any way you like. While this recipe calls for certain spices, you can switch these out or add any you want to make it your own and how you like it. An excellent suggestion is garlic or onions, which can be very flavorsome in this recipe.
14. Can I make these potatoes dairy-free?
15. Absolutely. While butter makes these potatoes taste great, you can use any oil, including animal fats such as dripping or vegetable oils. Any frying agent will work well.

 

Nutrition Facts

Pan Fried Potatoes

Amount Per Serving

Calories 458 Calories from Fat 225

% Daily Value*

Fat 25g38%

Saturated Fat 10g63%

Trans Fat 1g

Cholesterol 38mg13%

Sodium 1014mg44%

Potassium 1238mg35%

Carbohydrates 51g17%

Fiber 9g38%

Sugar 4g4%

Protein 13g26%

Vitamin A 543IU11%

Vitamin C 56mg68%

Calcium 126mg13%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

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