These easy pan fried potatoes are just like grandmas, they’re budget friendly, buttery, crisp and seasoned with salt and pepper, purely nostalgic.

Fried potatoes are incredibly simple to make, and they are one of our absolute favorite side dishes. They go well served with eggs and bacon in the morning or as a side for lunch or dinner. Honestly, I could eat them with every meal!

Between crispy pan fried potatoes and buttery roasted baby potatoes, my family just can’t get enough. We’re true potato lovers over here!

pan fried potatoes in a serving dish on a wooden counter top and garnished with parsley

This recipe does require parboiling the potatoes first, and for good reasons. I’ve tried making them straight from raw to pan, but I found that method takes much longer and the potatoes never get quite as crisp as I’d like. A quick boil beforehand makes all the difference, and it’s not a lot of extra effort.

Serving Ideas

These pan fried potatoes make the perfect breakfast side dish to go alongside some scrambled or fried eggs, bacon or sausages and maybe even a side of fresh fruit.

They would also make a great supper side dish served with sloppy joes or paired with a breakfast quiche that can bake in the oven while these pan fried potatoes sizzle on the stove.

fried potatoes in a pink bowl on a wooden counter top and garnished with parsley

Ingredients

Potatoes- Russet potatoes are the best and will give you a more crisp fried potato with a fluffy center. Waxy potatoes like Yukon gold and red potatoes work great as well. However, you can use whatever type you have, experiment and see what kind you like best.
Salt and pepper- Seasoned to taste.
Un-salted butter- The butter adds a rich classic flavor that we all love.
Olive oil- You can use canola oil or vegetable oil if preferred. The combination of both the oil and butter keeps the butter from burning and allows for higher temperatures which is needed to get that crispy potato texture.
Parsley- Added as a garnish for a pop of colour, this is optional.

See recipe card for quantities.

How to make easy pan fried potatoes

boiled and peeled potatoes sitting in a pink dish on a wooden counter top

Step 1: Wash and peel the potatoes, boil them for 5-7 minutes. Remove the potatoes and allow them to cool for 10 minutes, this keeps them from crumbling when sliced.

boiled and sliced potatoes sitting on a white cutting board

Step 2: Once slightly cooled, slice them into 1/4 inch rounds.

melted butter and olive oil in a stainless steel pan that has been melted on medium heat

Step 3: Add the butter and oil to a pan on medium heat and allow it to heat up.

Sliced and pan fried potatoes sitting in a pink bowl getting ready to be served

Step 4: Fry the potatoes until golden brown on each side and season to taste with salt, pepper and any other desired seasonings. Garnish with dried parsley.

Tips:

If you find them too greasy, pat them with a paper towel after cooking.
Don’t flip them too often, allow them to brown before turning.
Using tongs helps to easily move the potatoes around the pan. Move them around when needed as some pieces will brown quicker than others.
Allow the oil and butter to heat up in the pan before adding in the potatoes.

Variations

Add spices like dill, thyme, rosemary, paprika, garlic powder, or seasoned salt
Add in an onion the last 10 minutes of frying

Storage

I’m not sure who would have any leftover fried potatoes, but if you do, lucky you! Store them in the fridge for up to 4 days in an air tight container. Make sure they are at room temperature before storing.

pan fried potatoes in a pink serving dish on a wooden counter and garnished with parsley

5 from 1 vote

Easy Pan Fried Potatoes

A perfect nostalgic side dish

Serving Size 4

Ingredients

1 1/2 pounds russet, yellow yukon or red potatoes washed and peeled
salt and pepper to taste
1/4 cup butter un-salted
2 Tbsp. olive oil
Dried parsley for garnish, optional

Instructions

Wash and peel the potatoes (if you’re not peeling them then make sure to scrub them good) then add them to a medium pot with salted water.
Bring them to a boil, once boiling, boil them for 5-7 minutes.
Remove the potatoes from the water using a slotted spoon. Allow them to cool for 10 minutes, this keeps them from crumbling when sliced.
Once slightly cooled, slice them into 1/4 inch rounds.
Add the butter and oil to a pan on medium heat (I used a stainless steel pan). Allow oil and butter to heat up.
Add the potatoes to the pan in an even layer and fry on medium heat until golden brown on each side, flipping gently with tongs when needed. Don't flip them too much as they need time to crisp. Add salt and pepper and any other seasonings.
Once golden brown and fully cooked remove from the pan and garnish with parsley and season with additional salt and pepper if needed.

Notes

Store in the fridge for up to 4 days in an air tight container.

FAQ

Are you supposed to boil potatoes before pan frying?
It helps to reduce the amount of cooking time, it also gives a nice crispy texture while still remaining softer on the inside. It also helps for even cooking and prevents them from being undercooked.
Can I pan fry potatoes without boiling?
Yes, but it takes longer, isn’t as crisp, may not cook as evenly and can leave them partially raw.
What’s the secret to crispy fried potatoes?
Boiling them in salted water then frying them in a combination of butter and oil over medium heat until crisp.

Enjoy these pan fried potatoes along side these dishes: