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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.