Pan Fried Potatoes

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There’s something magical about perfectly crispy pan-fried potatoes. That golden-brown crust giving way to fluffy, tender centers is the epitome of comfort food at its finest. This classic side dish transforms humble spuds into a crave-worthy accompaniment that pairs with practically everything.

While simple in concept, mastering pan-fried potatoes is all about technique. This foolproof method delivers consistently delicious results that rival your favorite diner’s home fries, but made right in your own kitchen.

Why You’ll Love This

  • Uses basic pantry ingredients you likely already have on hand
  • Achieves the perfect balance of crispy exterior and creamy interior
  • Ready in just 30 minutes from start to finish
  • Easily customizable with your favorite seasonings
  • Makes an excellent make-ahead dish that reheats beautifully
Pan Fried Potatoes

Ingredients

  • 6 medium gold potatoes, cut into quarters (about 2 lbs)
  • 1 medium yellow onion, diced
  • 4 slices bacon, chopped
  • 3 Tbsp butter
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1/4 cup fresh parsley, chopped
  • Salt and pepper to taste

Instructions

  1. Step 1: Bring a large pot of salted water to a boil. Add the potatoes and cook for 10-15 minutes until just fork tender but still quite firm. Drain and set aside to cool slightly.
  2. Step 2: While the potatoes are cooking, heat a large cast iron skillet over medium heat. Add the bacon and fry until crispy, 5-7 minutes. Remove with a slotted spoon and set aside on paper towels.
  3. Step 3: Pour off all but 1 Tbsp bacon grease. Add the onions to the skillet and sauté for 5-7 minutes until softened and browned. Remove the onions and set aside with the bacon.
  4. Step 4: Return the skillet to medium heat and melt the butter. Once melted, add the boiled potatoes and arrange them in a single layer in the skillet. Fry undisturbed for 2-3 minutes per side until deeply golden brown. Recipe by Ineskohl.info
  5. Step 5: Return the onions and bacon to the skillet and add the garlic and smoked paprika. Toss gently to combine. Continue frying for another 2-3 minutes.
  6. Step 6: Remove pan from heat. Season generously with salt and pepper. Mix in the chopped parsley. Serve immediately while hot and crispy.

Tips & Variations

  • Soak cut potatoes in cold water for 30 minutes before cooking to remove excess starch
  • Don’t overcrowd the pan – work in batches if necessary
  • Add diced onions or bell peppers during the last 10 minutes of cooking
  • Try different seasonings like rosemary, thyme, or cajun spice blend
  • Use butter instead of oil for a richer flavor

Serving Suggestions

These crispy potatoes make the perfect side dish for breakfast alongside eggs and bacon, or serve them with your favorite protein for dinner. Try topping with fresh herbs, sour cream, or cheese for extra flavor.

Notes

  • Store leftovers in an airtight container for up to 3 days
  • Potatoes are done when easily pierced with a fork
  • For best results, use a heavy-bottomed pan or cast-iron skillet

FAQs

  • Can I use different types of potatoes? Yes, but waxy potatoes like Yukon Gold or red potatoes hold their shape better than russets.
  • Why aren’t my potatoes getting crispy? Make sure your pan is hot enough and avoid stirring too frequently.
  • Can I make these ahead of time? Yes, though they’re best served fresh. Reheat in a skillet to restore crispiness.
  • Do I need to peel the potatoes? No, the skins add extra texture and nutrients. Just wash them well.
Pan Fried Potatoes

Pan Fried Potatoes

Recipe by

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There’s something magical about perfectly crispy pan-fried potatoes. That golden-brown crust giving way to fluffy, tender centers is the epitome of comfort food at

Servings4
Prep15 min
Cook30 min
Calories—

Ingredients

  • 6 medium gold potatoes, cut into quarters (about 2 lbs)
  • 1 medium yellow onion, diced
  • 4 slices bacon, chopped
  • 3 Tbsp butter
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1/4 cup fresh parsley, chopped
  • Salt and pepper to taste

Steps

  1. Step 1: Bring a large pot of salted water to a boil. Add the potatoes and cook for 10-15 minutes until just fork tender but still quite firm. Drain and set aside to cool slightly.
  2. Step 2: While the potatoes are cooking, heat a large cast iron skillet over medium heat. Add the bacon and fry until crispy, 5-7 minutes. Remove with a slotted spoon and set aside on paper towels.
  3. Step 3: Pour off all but 1 Tbsp bacon grease. Add the onions to the skillet and sauté for 5-7 minutes until softened and browned. Remove the onions and set aside with the bacon.
  4. Step 4: Return the skillet to medium heat and melt the butter. Once melted, add the boiled potatoes and arrange them in a single layer in the skillet. Fry undisturbed for 2-3 minutes per side until deeply golden brown. Recipe by Ineskohl.info
  5. Step 5: Return the onions and bacon to the skillet and add the garlic and smoked paprika. Toss gently to combine. Continue frying for another 2-3 minutes.
  6. Step 6: Remove pan from heat. Season generously with salt and pepper. Mix in the chopped parsley. Serve immediately while hot and crispy.

Notes

  • Store leftovers in an airtight container for up to 3 days
  • Potatoes are done when easily pierced with a fork
  • For best results, use a heavy-bottomed pan or cast-iron skillet

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