Pan Fried Potatoes are simple, easy, crispy, buttery, golden bites of heaven! Best potato side dish ever.
I’m going to make this quick because I’ve typed out this post once already and my lovely and endearing 17 month old has discovered the glowing power bar beneath my desk and has shut my production down more than once. THAT KID!!
So, I put that sucker down for a nap and am working like the wind.
Pan Fried Potatoes! These are oh so good for so many reasons.
- They are fried in a pan!! As in no vats of hot grease.
- Frying potatoes in a pan means you can use butter AND oil. Sweet glorious butter.
- It’s a very low fuss meal with a handful of ingredients. Simplicity at its finest, folks.
- When I think of potatoes, I always think roasted, mashed or fried. Never pan-fried.
- But I’m here to share the good news. PAN FRY YOUR POTATOES.
- You can thank me later.
These could be a good hash brown hybrid breakfast potato, a good brunch item, or a lovely side dish to serve with dinner. I’d eat these for lunch too. I’m not picky.
Anyways, come join me on the pan-fried potato train and we can enjoy our buttery carbs together. Life is so much better with carbs.
Have a great day, friends!!
Helpful Recipe Links and Tips
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Its really really hard to burn things in a nonstick skillet, so be sure to either use nonstick OR watch your potatoes intensely! I have and used this pan. OH! A cast iron skillet would work really well for getting those potatoes nice and brown. I love me some brown food. I have these.
If you noticed, the recipe calls for olive oil AND salted butter. The oil has a bit of a higher smoke point than the butter, so that will help you keep your pan at a bit of a higher temperature. And, I know a lot of recipes call for unsalted butter (especially in baking) but I go completely against the grain and always but salted. A rebel am I.
Do your best to not rush this recipe. If you rush it, you’ll burn your potatoes. Cooking these over medium heat and letting them do their thing is the best possible advice I could give you. Put them in the pan and leave them be! Keep in mind, if you’re NOT using nonstick, you might have to flip your potatoes every 2-3 minutes.
Yes you can use regular potatoes in place of my cute trip-colored mini ones, but they will likely fall apart as they cook because they are so big. Try to find small potatoes for best results 🙂
Pan Fried Potatoes
Yield: 4 side servings
- 28 oz. tri-colored baby potatoes (about 1 1/2 lbs.)
- 2 tablespoons salted butter
- 2 tablespoons olive oil
- salt & pepper, to taste
- 4 scallions, sliced
- Wash potatoes and dry gently in kitchen towel. Slice each potato into 1/3-inch rounds.
- Heat a large nonstick skillet* over medium high heat. Add in butter and olive oil and stir together to melt and sizzle. Add in potatoes and stir to coat each potato in the butter-oil mixture. Sprinkle salt and pepper overtop and stir again. Reduce heat to medium and let potatoes cook 5 minutes before stirring and flipping. Cook another 5 minutes, then flip again.
- Continue the cook-5-minutes-then-flip pattern for 30 minutes or until potatoes are brown and crispy on the outside and tender on the inside.
- For the last 5 minutes of cooking, add in scallions. Taste and adjust the salt as necessary.
- Serve hot.
- *If you're NOT using nonstick, you will have to flip your potatoes every 2-3 minutes.