This fried potatoes recipe calls for a few simple ingredients and takes a small amount of time and I promise you’ll end up with the best results and beautiful potatoes. At home, we have an ongoing debate between mashed potatoes and fried potatoes – both are good, and the family loves them. There are periods when we eat a lot of fried potatoes and then switch to mashed potatoes. Anyway, we eat fried potatoes often, and as a result, I’ve had plenty of practice frying potatoes over the years. Crispy fried potatoes can be prepared in various ways, but there are some subtle nuances to keep in mind that help create the perfect result. Otherwise, the potatoes end up broken, mushy, and unappetizing.

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The Shape of the Fried Potatoes

It seems to me that the shape of fried potato pieces varies from region to region and from family to family. My grandmother always sliced the potatoes into thin slices, I’ve seen potato strips as well. My husband (who occasionally cooks too…) likes to make perfectly shaped potato cubes, and for myself, I’ve created a very simple and convenient method of just cutting irregularly shaped potato pieces directly into the pan. This seems to be the fastest and easiest option for me. Besides, I like it when the food looks a bit “rough” and rustic.

Browning the Fried Potatoes

This might require a bit of skill to properly start feeling when it’s the right time to stir, but I’m sure everyone can manage it. It’s important to brown the potatoes when they’re firm and raw. Soft potatoes are very difficult and almost impossible to brown. Here’s what to watch out for.

• First, the temperature on the pan should be high. This creates a golden brown layer on the potato surface, but the potatoes are still raw inside, preventing them from turning into mush.
• Salt should only be added at the very end. If you add salt at the beginning, it will draw moisture out of the potatoes, preventing browning.
• Don’t use a lid! You might think the lid is your friend, but right now it’s not, honestly. Moisture builds up under the lid, and the potatoes won’t crisp up.
• Add butter. Butter helps the potatoes to build up a crispy texture and adds good flavor. However, remember that butter doesn’t have a high smoking point, so it starts burning if there’s not enough cooking oil. Don’t skimp on fat when frying potatoes.

If you follow these tips, I believe you’ll have super crispy potatoes!

FAQ

Are fried potatoes made from boiled or raw potatoes?

In this recipe, I prefer to use raw potatoes, and most of the time, I fry the potatoes raw. However, boiled potatoes can also be reheated by frying. But for extra-crispy pan-fried potatoes, there’s no need to boil them beforehand.

Does it matter what type of potato to use for frying?

It matters a little bit which type of potatoes you use. Fried potatoes should be as low-starch as possible. This means that when the potato cooks, it should not easily fall apart. High-starch-content potatoes are great for making mashed potatoes.

Does making fried potatoes take a lot of time?

It depends on the quantity, but making fried potatoes doesn’t actually take too much time. I’ve even fried potatoes “quickly” for a delicious breakfast. Peeling takes time, but the potatoes cook themselves, requiring very little attention.

Can fried potatoes be stored?

I’ve kept them for a couple of days, but after that, they become strange in texture and not very tasty.

Do you need to use a non-stick skillet to prevent the potatoes from breaking?

Definitely not. Non-stick-coated pans mostly contain toxic substances and are hazardous to health. I recommend using a stainless steel or cast iron skillet. When used correctly, these pans work just as well, if not better, than coated pans and you don’t have to worry, that potatoes might stick on the bottom of the pan.

What type of fat is good for frying?

I most often fry with extra virgin olive oil and butter. I’ve also fried in lard or bacon fat. The result is similar. I don’t recommend you to use refined vegetable oil, since they’re really unhealthy. 

Necessary Equipment

Large Skillet

Stirring spoon or spatula

Ingredients

Check the recipe card below the post for ingredient quantities and nutritional value.

Low-starch potatoes

Salt

Extra virgin olive oil, bacon grease or tallow

Butter (optional)

Seasonings (optional)

Instructions for Frying Crispy Potatoes

Please read the following instructions carefully, as there are some very important nuances here that may affect the final result.

1. Peel and cut the potatoes as desired.
2. Place the potato pieces in a hot pan and add butter. If frying the potatoes in lard or pork fat, then butter is not necessary. Butter helps the potatoes brown and adds good flavor.
3. Brown the potatoes on high heat. Be sure to read the previous section on browning.
4. Once you’ve achieved your desired level of browning, it’s time to cook them through. Reduce the heat slightly to medium-high heat, and now you need to find your own rhythm. You can cook the potatoes with or without a lid. It’s up to you, try what works best for you. I usually use a lid when there’s a large amount of potatoes in the pan to distribute the heat better, but if there’s only one layer of potatoes, you don’t need a lid. Cook the potatoes for about 15 minutes, but check with a knife to see if they’re cooked.
5. Add salt. Since salt should be added only at the end, it tends to be forgotten.
6. When the potatoes are cooked, remove them from the heat and serve. Fried potatoes are an ideal easy side dish for many meals.

Ideas and Tips

• Use a lid as little as possible when frying. Excessive moisture under the lid can cause the potatoes to become mushy.
• Mix the potatoes as much as necessary, but as little as possible.
• Don’t hesitate to use extra seasonings. I love fresh herbs like thyme. Great options are, for example, garlic powder, black pepper, or onion powder. 

Continue to Content

How to Make Perfect Fried Potatoes on a Skillet

Yield: 1

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

This fried potatoes recipe calls for a few simple ingredients and takes a small amount of time and I promise you'll end up with the best results.

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Ingredients

• 500g of potatoes
• 1 tsp of salt (or as you like)
• 50g of butter
• Frying oil (or tallow or pork fat)

Instructions

1. Peel and cut the potatoes as desired.
2. Place the potato pieces in a hot pan and add butter. If frying the potatoes in lard or pork fat, then butter is not necessary. Butter helps the potatoes brown and adds good flavor.
3. Brown the potatoes on high heat. Be sure to read the previous section on browning.
4. Once you've achieved your desired level of browning, it's time to cook them through. Reduce the heat slightly to medium-high heat, and now you need to find your own rhythm. You can cook the potatoes with or without a lid. It's up to you, try what works best for you. I usually use a lid when there's a large amount of potatoes in the pan to distribute the heat better, but if there's only one layer of potatoes, you don't need a lid. Cook the potatoes for about 15 minutes, but check with a knife to see if they're cooked.
5. Add salt. Since salt should be added only at the end, it tends to be forgotten.
6. When the potatoes are cooked, remove them from the heat and serve. Fried potatoes are an ideal easy side dish for many meals.

Nutrition Information:

Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 947Total Fat: 55gSaturated Fat: 27gTrans Fat: 2gUnsaturated Fat: 25gCholesterol: 108mgSodium: 7348mgCarbohydrates: 106gFiber: 11gSugar: 6gProtein: 13g