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
- 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.
- 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.
- Do not peel your potatoes. Having the skin on them is necessary for your potatoes to crisp.
- 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.
- If you don’t have an instant pot or Crock-pot, you can pre-cook the potatoes in a pot over the stove.
- These keep well in the fridge and can be reheated in the microwave or oven or skillet.
- 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.
POTATO RECIPES
Air Fryer Potatoes and Poblano Sauce
Potato Pancakes with Leftover Mashed Potatoes
Grill Foil Packets with Lamb and Potatoes
Smashed Potatoes With Spicy Lamb
Potato Salad Recipe With Spinach
Perfect Baked Potato Wedges with Avocado Crema
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.
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
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Start by washing and draining the potatoes.
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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.
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Potatoes should be tender and cooked through.
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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.
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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.
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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!
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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
- 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.
- 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.
- Do not peel your potatoes. Having the skin on them is necessary for your potatoes to crisp.
- 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.
- If you don't have an instant pot or Crock-pot, you can pre-cook the potatoes in a pot over the stove.
- These keep well in the fridge and can be reheated in the microwave or oven or skillet.
- Serve these warm or cold tossed with some spinach and salad.
- 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.
I love the crispy skin on these! Such a perfect side dish to go with just about any dinner. Thanks for such an easy yet flavorful recipe.
I love this recipe so much! It’s easy and absolutely delicious. A perfect side dish!
I love crispy these are on the outside! And the fact that you cook them in the Instant Pot first, so easy!
I love the combination of cooking the potatoes in the Instant Pot then frying them. The crispy outside is so addictive! I was stealing these out of the skillet before I brought them to the table!
This is so perfect! It’s easy and very tasty, glad to know this idea! Thank you so much for sharing it!
These reminded me of how my mom use to make them and were my favorite so happy to find this recipe since I never knew what was in them these are it! Delicious!
So much flavour! My whole family loves potatoes and these look terrific.
We LOVE potatoes in our house – we’re Irish, so most dinners are accompanied by a potato side. Thanks for this wonderful recipe, and all of the great potato cooking tips.
I love how easy and comforting these are! So perfect to pair with a pot roast on a weeknight or for a huge weekend party!