My mom has been making Skillet Potatoes for special family breakfasts since I was tiny, and her method is the only one I use for making these myself! Her secret is to cook the potatoes covered at first, allowing them to soften, then crank up the heat at the end to get them golden and crispy on the outside! It's a family staple in our collection of Potato Recipes.
Get ready for the most classic homestyle potatoes! Whether for breakfast or dinner, it's a side you won't regret mastering.
For more delicious potatoes, check out this Parmesan Potatoes recipe or these extra golden Oven Roasted Potatoes.
Recipe Notes from Danielle & Misty
We've made skillet potatoes in all different kinds of skillets, with different varieties of potatoes, and even alternative cooking methods in our search for the perfect recipe. We always come back to this one!
The technique we use in this recipe avoids the dreaded "burned on the outside, hard on the inside" problem that so many skillet potatoes have. It's essentially a "reverse sear" method where you steam the potatoes first, then get them brown. It's easy and it works!
Pan fried potato ingredients
This recipe only requires a few ingredients that are pantry staples! A full ingredient list and quantities are in the recipe card below, but here are a few noteworthy tips.
- Potatoes: The best choice here is Yukon gold potatoes or baby potatoes, but even red potatoes are a good choice. These varieties have an extra smooth and creamy texture that really shines! Russet potatoes will work in a pinch, but they are definitely not as tender and smooth on the inside.
- Onions: Yellow onions or sweet onions will give you the best classic flavor.
- Olive oil: Since potatoes soak up oil, the better quality your oil is, the better the final flavor. I recommend an extra virgin olive oil for this.
- Spices: Kosher salt and ground black pepper along with paprika, thyme, onion powder, and garlic powder.
How to make skillet fried potatoes
Start by washing and thoroughly drying the potatoes. I like to use the smallest ones in the bag for this recipe.
Slice the potatoes thinly with a sharp knife, and if they're more than 2 inches wide, cut them in half first, then slice them thin.
Heat some oil in a large skillet over medium heat until it's shimmering. Into the hot skillet, toss in the potatoes and onions, sprinkle with your seasonings, and mix until everything's coated.
Cover the skillet with a lid and cook for about 10 minutes. Check if they're starting to soften; if not, cook for another 5 minutes.
Once soft, remove the lid, turn up the stovetop to medium-high heat, and cook until they're golden and crispy, flipping every 3-5 minutes. Serve them warm and enjoy!
Variations
I love versatile recipes that can be switched up based on what I have on hand or what sounds good.
- Add sliced or diced bell peppers
- Try fresh herbs - especially rosemary or thyme.
- Cook in bacon grease for an indulgent treat.
- Use creole or cajun seasoning for a spicy kick.
- Layer on cheddar once they are cooked through for a cheesy potato.
- Dowse with your favorite hot sauce .
What is the best skillet to use?
The most important thing is to choose a large skillet (12 inches or larger) to avoid overcrowding the pan. If it's too crowded, the excess moisture won't be able to evaporate and the potatoes will steam instead of getting crispy. A cast iron skillet is the best option for this recipe because of how well it retains heat, although other types will also work.
What to serve with pan fried potatoes
These potatoes are amazing for breakfast, brunch, or even dinner.
Tips and tricks
- If the potatoes aren't browning, just turn up the heat to medium for the last few minutes.
- Try not to flip them too often, or they'll fall apart.
- Use a spatula instead of tongs to flip them for less handling.
More easy side dish recipes
Looking for other recipes like this? Try these:
Recipe
How to Make Skillet Potatoes (Pan Fried Potatoes)
Equipment
- extra large covered skillet
Ingredients
- 1.5 lb yukon gold potatoes washed and sliced thin (less than ¼ in) *See note for substitutions
- ½ medium sweet or yellow onion sliced ¼ in thin
- 2 tablespoon olive oil
- 1 teaspoon kosher salt
- ¾ teaspoon garlic powder
- ¾ teaspoon onion powder
- ¾ teaspoon dried thyme
- ½ teaspoon ground black pepper
- ½ teaspoon sweet paprika or smoked
Instructions
- Heat the oil in a large skillet over medium heat until it shimmers. Add everything and toss with tongs to make sure the potatoes are evenly coated in oil and seasonings.1.5 lb yukon gold potatoes, ½ medium sweet or yellow onion, 2 tbsp olive oil, 1 tsp kosher salt, ¾ tsp garlic powder, ¾ tsp onion powder, ¾ tsp dried thyme, ½ tsp ground black pepper, ½ tsp sweet paprika
- Cover with a lid, and cook for about 10 minutes. Check to see if the potatoes are soft; if not, cover again and cook for another 5 minutes or until tender.
- Once they're soft, take off the lid and crank up the heat to medium-high. Use a spatula to flip the potatoes, turning them every 3-5 minutes until they're nicely browned.
Notes
- If the potatoes aren't browning, just turn up the heat to medium for the last few minutes.
- Try not to flip them too often, or they'll fall apart.
- Use a spatula instead of tongs to flip them for less handling
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Leanne says
Seriously so good. Equally as delicious with eggs for breakfast or as a side with dinner. Love!
Misty says
So glad you love them!
Kim says
Looking for a great cooking method for fried Skillet Potatoes & you nailed it! I just used salt & pepper for the seasonings, but followed everything else to the T & they came out great. My husband says “I’m spoiling him”! Will definitely be using this as my go to recipe - thank you for sharing!
Danielle says
This is the best comment! Thank you so much for sharing!
Sandra says
Your instructions were perfect! I've tried in the past to make fried potatoes and failed miserably! I always ended up with a greasy soggy mush! I made these tonight and they looked just like your pics.. and they were so delicious with the perfect crispness! Thank you!
Misty says
Hi Sandra! Wow, this comment made my day! It makes us so happy when people have success with our recipes. Thank you for taking the time to share!
Liz in Tx says
Delicious and easy to throw together. We loved them. Thanks
Misty says
Hi Liz! We're glad you liked it! Thank you for taking the time to leave a review, it goes a long way in helping us create more recipes to share 🙂
Normandy says
These are sooo good! And unlike some other potato recipes I make, these reheat super well the next day. Super easy, whole family loved them. Thank you!
Misty says
We're so happy you like them 😀
Tim says
Delicious potato recipe. Thank you
Danielle says
We love feedback like this! So glad you enjoyed them!
Marcaus says
I love these with a big pancake breakfast on the weekend! Thanks for the recipe. They were easy to make.
Danielle says
We love them for that exact thing! Thanks for leaving your feedback!