Easy Skillet Fried Potatoes (Crispy & Tender)

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.

The technique in this recipe avoids the dreaded "burned on the outside, hard on the inside" problem that so many skillet potatoes have. We've tested it in different kinds of skillets, with different varieties of potatoes, and even alternative cooking methods. We always come back to this one!

For more delicious potatoes, check out this Parmesan Potatoes recipe or these extra golden Oven Roasted Potatoes.

Pan fried potato ingredients

This recipe only requires a few ingredients that are pantry staples! Ingredient quantities are in the recipe card below, but here are a few noteworthy tips.

• Potatoes: The best choice here are gold potatoes or baby potatoes, but even red potatoes are a good choice. Russet potatoes will work as well, but I prefer the others.
• Onions: Yellow onions or sweet onions taste the best.
• Olive oil: I prefer the flavor of a good extra virgin olive oil, but your favorite oil will work.
• Spices: Kosher salt and ground black pepper along with paprika, thyme, onion powder, and garlic powder.

Helpful kitchen tools

Hard Anodized Non Stick PanCovered Skillet 12-InchRazor-Sharp 8-inch Slicing KnifeCutting Boards

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.

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!

Note: Raw potatoes brown quickly once exposed to air. It is important to slice these right before cooking.

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 .

Make ahead tips

These are usually best served fresh, but you can also make them ahead, then cool completely and store in an air-tight container in the fridge for 5-7 days. To reheat them while maintaining some of the crispiness, heat a skillet over medium heat with a drizzle of olive oil. Once hot, add the potatoes and flip them occasionally, until they are warmed through and some of the crisp is restored.

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.

Do you need to boil potatoes before frying?

Nope, you don't need to boil or bake the potatoes before frying them. The key is to cover them with a lid while cooking so the inside gets soft and the outside gets crispy at the same time.

Why are my pan-fried potatoes brown on the outside but hard on the inside?

To make sure the inside gets soft before the outside burns, just cover the skillet and let the potatoes cook for a bit. Then, uncover them and turn up the heat to get that crispy outside.

FAQ