When we’re in need of an easy addition to breakfast, a simple weeknight dinner side dish, or even a no-fuss snack, crispy potatoes are always the answer. When the need hits, nobody wants to wait around—you want your potatoes fast. Many pan-fried potatoes take much longer than they should, requiring you to boil your potatoes, then chop, and THEN fry. The truth is: you don’t need to pre-cook your potatoes at all. Our easy, quick (ready in 20 minutes!) recipe results in extra-crispy pan-fried potatoes without all the hassle. All you need to do is slice 'em thin and choose the best oils (yes, the plural is intentional), and you’ll be on your way to pan-fried potato perfection.
Here’s everything you need to know about making this breakfast star:
The best kind of potatoes to pan-fry:
Use baby Yukon gold if you can! If not, choose another creamy variety instead of a starchier choice like russets—if so, you might end up with soggy results. Curious about other substitutes? Learn more about all the different types of potatoes.
Do I need to boil my potatoes first?
Trust us: You seriously don’t need to boil these spuds (or pre-cook them at all) before pan-frying. Slicing them thin allows them to cook through in the same amount of time that they need to get brown and crispy on the outside.
The secret to crispy pan-fried potatoes:
It’s simple: Pan-fry with cooking oil(s), not butter. As much as we love butter, it burns too quickly over high heat, which is necessary for optimal crispiness. While olive oil does taste great with potatoes, it also has a lower smoking point. The solution: mix EVOO with vegetable oil (or another neutral oil with a high smoking point).
How should I season my potatoes?
You can use whatever spices you'd like—chili powder, garlic powder, paprika, cumin, taco seasoning, even coriander—in a ton of different combinations, but don't add them too soon! Since dried spices can burn very easily, we like to add them during the last couple of minutes of cooking. The case is different for herbs. If you're using heartier stemmed herbs, like rosemary or thyme, adding them at the beginning of the cooking process is fine. Things like chives, parsley, or basil, should be used at the last minute, lest you want them wilted and sad.
How should I serve pan-fried potatoes?
The best part about these pan-fried potatoes (and potatoes in general) is that they can be used as the perfect sidekick for any meal. Think of them as a base as well as a side and the options become endless. They'd be a delicious breakfast with creamy scrambled eggs, stuffed in this bacon breakfast burrito, or added to your avocado breakfast bowl. Or, use them to add a little drama to a classic niçoise salad or as an unexpected base for beef totchos. As always, we promise not to judge if you eat them on their own with a heap of hot sauce, ketchup, or spicy mayo.
Storage.
Keep any leftovers stored in the refrigerator in an airtight container for up to 4 days and in the freezer for up to 6 months. Reheating leftover fried potatoes can be tricky since they tend to lose a lot of their moisture. Skip the microwave and reheat them in a non-stick skillet over medium-high with a little bit of oil.
Have you made these yet? Let us know how it went in the comments below!
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- Yields:
- 6 serving(s)
- Prep Time:
- 5 mins
- Total Time:
- 20 mins
- Cal/Serv:
- 102
Ingredients
- 1 lb.
baby potatoes, scrubbed clean
- 1 Tbsp.
vegetable oil
- 1 Tbsp.
extra-virgin olive oil
- 1 Tbsp.
freshly chopped rosemary
- 1 tsp.
garlic powder (optional)
- 1/2 tsp.
chili powder (optional)
Kosher salt
Freshly ground black pepper
Directions
- Step1Slice potatoes into coins about ¼” thick. In a large skillet over medium-high heat, heat oils. Add potatoes and season with rosemary, salt and pepper. Cook, undisturbed, until potatoes are golden and crusty underneath, 4 to5 minutes. Flip potatoes and cook until golden on other sides, 4 to5 minutes more.
- Step2 Sprinkle with garlic powder and chili powder, and continue to cook, stirring occasionally, until potatoes are tender, about 2 minutes more. Serve warm.
