Pan Fried Potatoes – Crispy, Golden, Irresistible Skillet Comfort

Few things compare to the simple joy of perfectly pan fried potatoes. Crispy edges, tender centers, a buttery golden crust, and just the right amount of seasoning—this humble potato dish transforms everyday ingredients into pure comfort. Whether you enjoy them for breakfast with eggs, as a hearty dinner side, or as a quick snack right out of the skillet, pan fried potatoes are one of those classics that never disappoint.

What makes this recipe so dependable is its balance: high heat for crispiness, a mix of butter and oil for flavor and browning, and a few easy steps to ensure tender, evenly cooked potatoes every time. You don’t need fancy techniques—just a good skillet, patience, and the right method. With a little practice, your potatoes will come out crispy on the outside and wonderfully soft on the inside, just like the ones grandma used to make.

Let’s bring this timeless comfort dish to life with flavor, texture, and delicious simplicity.

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Ingredients:

• 4 medium potatoes (Yukon gold or russet), diced
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• Optional: ½ onion, diced
• Optional garnish: chopped parsley, chives, flaky salt

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Instructions:

1. Prep the potatoes: Wash and dice potatoes into even-sized cubes. Pat dry with paper towels—this helps crispiness.
2. Heat the skillet: Place a large skillet over medium-high heat. Add olive oil and butter.
3. Add potatoes: When the butter melts and begins bubbling, add potatoes in a single layer.
4. Season: Sprinkle with salt, pepper, garlic powder, and paprika.
5. Let them crisp: Cook without stirring for 4–5 minutes to allow a golden crust to form.
6. Flip and fry: Stir gently and continue frying for 10–12 minutes, flipping occasionally.
7. Add onions (optional): If using onion, add during the last 8 minutes of cooking.
8. Finish: Cook until potatoes are tender inside and crispy on the outside.
9. Garnish: Top with parsley or chives and a pinch of flaky salt.

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Tips & Tricks

• Dry potatoes = crispier potatoes. Moisture prevents browning.
• Don’t overcrowd the pan. Potatoes need space to brown instead of steam.
• Use cast iron for the best crust.
• Add onions later so they don’t burn before the potatoes finish cooking.

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Variations

• Garlic Herb Potatoes: Add fresh garlic and thyme at the very end.
• Spicy Potatoes: Add cayenne or chili powder.
• Loaded Breakfast Potatoes: Add cheese, bacon, and green onions.
• Italian Style: Add Italian seasoning with grated Parmesan.

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Serving Suggestions

• With scrambled or fried eggs for breakfast
• As a side to steak, chicken, or pork chops
• With sour cream and chives
• Inside breakfast burritos
• Alongside roasted vegetables and sausages

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Storage Information

• Refrigerator: Store up to 4 days in an airtight container.
• Reheating: Fry in a skillet to restore crispiness; microwave will soften them.
• Freezer: Not recommended—texture becomes mealy.

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FAQ

Why aren’t my potatoes crispy?
Likely too much moisture or overcrowding the pan.

Can I parboil them first?
Yes! Parboiling 5 minutes creates even fluffier interiors.

Which potatoes work best?
Yukon golds for creamy texture, russets for the crispiest exterior.

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History / Fun Facts

Pan fried potatoes have deep roots in European cooking, appearing in German, Irish, French, and Eastern European cuisines for centuries. They became especially popular in American diners in the 20th century, where “home fries” became a breakfast staple. Today, they remain one of the simplest and most beloved potato dishes worldwide—proof that comfort food doesn’t have to be complicated.