How to Make Skillet Potatoes (Pan Fried Potatoes)

Easy Skillet Fried Potatoes golden and crispy seasoned with pantry staples.

5 from 7 votes

How to Make Skillet Potatoes (Pan Fried Potatoes)

Skillet Fried Potatoes are a classic side dish that’s perfect for any meal—whether it’s breakfast, brunch, or dinner. These crispy spuds are seasoned with just a handful of pantry staples, and if you’re feeling it, toss in some onions for an extra flavor kick. There’s nothing better than that crispy exterior with a tender inside.

Prep Time10

Cook Time25

Total Time35

Course: Side Dish

Cuisine: American

Servings: -5 people

Calories: 203kcal

Author: Danielle

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

Potatoes: Yukon Gold or creamer potatoes are our favorite because they have a great creamy texture! Russet potatoes can be substituted if needed, but may not have quite the same smoothness.

Tips & 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

Storage: Allow potatoes to cool to room temperature before placing in an airtight container. Store in the refrigerator for 5-7 days. Reheat in a skillet over medium heat, flipping occasionally until warmed through.

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.

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