If you’re looking for the best crispy fried potatoes, golden brown on the outside and tender on the inside, you’re in for a treat! This old-fashioned recipe is all about simple ingredients and big flavor, just like Grandma used to make.
Table of Contents
- THEY'RE PERFECT
- 🗝️ Key takeaways: why this recipe is your new favorite
- 🧾 Gather your ingredients: what you'll need
- 📖 Make it your own: yummy variations
- 🔪 Step-by-step guide: instructions for success
- 🍴Must have tools: essential equipment
- 🥫 Leftover love: how to store and reheat fried potatoes
- Which potatoes are best for frying?
- Marye's Tip o' the day
- ➡️ Why aren't my fried potatoes crispy?
- 💭 Insider tips: things to know
- 👩🍳 Let's answer those questions: FAQs
- 📚 More Southern comfort: related recipes you'll love
- 🍽️ Perfect pairings: what to serve with
- 🍽️ No waste: creative ways to repurpose
- 📞 Wrapping it up: the last word
- 📖 Recipe
- Fried Potatoes
- 💬 Comments
Save this recipe by clicking on the ❤️ heart on the right-hand side of the screen or in the recipe card.
🗝️ Key takeaways: why this recipe is your new favorite
- These always come out crispy and delicious with tender insides.
- They're a delicious side dish (with pork chops!), make a hearty breakfast (with scrambled eggs and breakfast sausage - yum!), or delicious lunch.
- A well-seasoned cast iron pan is best for frying potatoes. Try not to use a non-stick skillet. They don't get hot enough.
Whether you’re serving them up for breakfast, as a side for dinner, or even as a snack, these are sure to hit the spot. Keep reading to learn how to make them perfectly every time!
🧾 Gather your ingredients: what you'll need
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
- The type of potatoes makes a difference. The best for frying are Yukon Gold or Russet potatoes. I've used red potatoes as well. If you use Russets you definitely want to soak them in water before frying because they have a high starch content but they will be crispier overall. Be sure to check out the comparison table below.
- Peanut oil or other light vegetable oil is necessary to make the best fried potatoes with that crispy crust you're looking for. I prefer peanut oil over olive oil because of its high smoke point but use what you have.
- I like to finish the dish with plenty of cracked black pepper!
📖 Make it your own: yummy variations
- Onions - slice sweet onion and add when the potatoes begin to get translucent.
- Add a little chili powder and cilantro for some southwestern flavor.
- Fresh garlic, garlic salt, or garlic powder to taste.
- Poblano, Bell peppers, or Jalapenos - dice and add with the potatoes.
- Stir in crispy bacon before serving.
- Sprinkle with fresh herbs; dill weed, rosemary, or whatever you like.
- You can also cut them any way you like -wedges, slices, or cubes!
🔪 Step-by-step guide: instructions for success
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page.
- Peel and slice (or cube) potatoes. Or don't peel - just wash really well.
- Let soak in ice water. Drain well and pat dry. If you are using thin skinned varieties you can skip this step.
- Heat the oil in a skillet on medium-high heat until it’s shimmering and almost smoking. Watch it carefully or you'll have a fire!
- Add the potato slices and pan fry until they start to get golden on the bottom. Cover the pan and reduce heat to medium. Allow to steam for about 2 to 3 minutes.
- Remove cover and turn the heat back up to medium high. Flip the potatoes. Fry for a minute or two, or until the bottom layer begins to get golden.
- Dump the pan into a colander over the sink to remove excess oil and moisture. Blot with a paper towel and return them to the pan on medium heat.
- Add sweet yellow onion and peppers plus any seasonings you’d like. Fry, stirring occasionally, until tender and done. Do not cover at this stage of frying because they will get soggy!
- Add the butter at the very end of cooking.
- Cook just a few more minutes and then serve hot.
🤫 Marye's secret for zhuzhing it up -
Once they're cooked I like to sprinkle them with a little creole seasoning to spice 'em up.
zhuzh: verb. To make something more interesting or attractive
🍴Must have tools: essential equipment
- Spatula
- Large skillet (best skillet is cast iron). A large frying pan will work as long as it's heavy.
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🥫 Leftover love: how to store and reheat fried potatoes
Let leftover fried potatoes come to room temperature then put them in an airtight container (or cover with plastic wrap) and refrigerate. They'll be good for about 4 or 5 days.
Reheat in an iron skillet, air fryer, or microwave.
They just don't freeze well so I don't recommend that.
Which potatoes are best for frying?
Some of my favorites are -
| Type | Frying | Notes |
|---|---|---|
| Russet/Idaho | Best | high starch/soak in water |
| White | Good | lower starch/ no need to soak |
| Red skinned | OK | low starch - don't get as crispy |
| Yukon gold | OK | low starch - don't get as crispy |
Marye's Tip o' the day
Fry in a cast-iron pan if you have one – try not to use a nonstick. The coating hampers the frying process because it doesn’t get hot enough.
➡️ Why aren't my fried potatoes crispy?
If your fried potatoes are soggy rather than the crispy potatoes you crave, or raw rather than tender, or even burnt rather than golden brown you are probably doing (or not doing) one of the following:
- You’re using the wrong oil
- You’re using a very starchy variety and not soaking to remove some of the starch
- You’re putting them in the pan wet
- You are overcrowding the pan and they are steaming
- You are leaving to cover on the pan too long
When all else fails check your skillet. A cast iron skillet is definitely THE BEST pan for the success of this recipe.
💭 Insider tips: things to know
It seems like people from my parent's generation were just born knowing how to make crispy fried potatoes and other things like them. Here are their secrets!
This recipe works every time because of one easy extra step -
If you're using russet potatoes then start by soaking the raw potatoes in ice water to remove the starch. This step makes them extra crispy and delicious.
If you're using a thin-skinned potato variety feel free to skip!
- Slice or cube them but make sure they're the same size so that they all cook evenly. They shouldn’t be too thick or too thin — about ⅛ inch is right or 2-inch cubes.
- Use peanut oil unless someone has an allergy. It is the best oil I have found for frying.
- The amount of oil needed for good, crispy fried potatoes may vary from one time to the next. Use enough to keep them from sticking.
- Let the oil get really hot before adding ingredients. It won’t smoke but it will ripple in the pan.
- Watch the oil! If it gets too hot it can catch on fire.
- Add them in a single layer.
- Don’t overcrowd the skillet.
- Be careful not to turn them too soon! Check the undersides after 2 or 3 minutes to judge how soon you'll need to flip them. Watch carefully, though. You don't want them to burn and stick to the bottom of the pan.
- You can put a cover on the skillet to help them cook for the first bit but take it off for the last part of cooking or your dish will be soggy.
- I use kosher salt. If you use regular table salt you'll need a little less.
👩🍳 Let's answer those questions: FAQs
Have other questions? Ask me in the comments!
You need a cooking oil with a high smoking point - I prefer peanut oil but if you have allergy concerns any light vegetable oil is fine. Adding in a little bacon grease will add a ton of flavor!
You can but you won't be able to use high heat. If you're set on using butter I'd recommend using cold, boiled potatoes that have been patted dry. Slice them and cook in butter until golden brown.
Soaking in cold water helps to remove excess starch. This allows them to fry up crispier, without burning or sticking.
Actually, if you use a low starch variety like Yukon Gold you don't have to soak them.
The secret is removing the starch by soaking AND using a light oil and high heat.
⏲️ Marye's time saving hacks -
You can slice or cut the potatoes ahead of time, cover them with water, and seal with plastic wrap for up to 24 hours. After that they can soak up water and it ruins the texture. Drain and dry thoroughly before frying.
📚 More Southern comfort: related recipes you'll love
Here are more delicious side dishes to complement any meal.
🍽️ Perfect pairings: what to serve with
Nothing says Southern breakfast like biscuits and sausage gravy to go with your fried potatoes!
Tired of the same old breakfast eggs? Try these easy, make-ahead egg bites!
Another classic from Grandma's kitchen - this Heinz 57 meatloaf is the perfect addition to a retro meal!
🍽️ No waste: creative ways to repurpose
- Use as a topping for shepherd's pie instead of mashed.
- Heat back up with some sliced smoked sausage for a quick, easy dinner.
- Chop up and add to omelets with diced ham or sausage and cheese.
📞 Wrapping it up: the last word
Give my mom's crispy fried potatoes recipe a try and see if they aren't a big bite of home.
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please comment below and give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Crispy Fried Potatoes
Print Pin Recipe Save Recipe Rate RecipeIngredients
- 6 - 8 large potatoes, peeled (or not) and sliced about ¼-inch thick
- 1 sweet onion, optional
- 1 clove garlic, optional
- 1 bell pepper, optional - green, red, poblano, jalapeno, all of them - you decide
- salt to taste, I prefer kosher salt
- black pepper to taste, I prefer coarse ground pepper
- ¼ cup peanut oil, light vegetable oil will work if there are allergy issues
- 2 tablespoons butter
Instructions
- Peel and slice (or cube) potatoes. You can also leave them unpeeled - just wash well.
- Let soak for 5-10 minutes in ice water in a large mixing bowl. You may skip this step if you like.
- Drain well and pat dry - make sure they are VERY dry!
- Heat ¼ cup peanut oil in a large skillet on medium high heat until it's shimmering and almost smoking.
- Add potatoes and let fry for about 2 minutes or until they start to get golden on the bottom.
- Cover the pan and reduce heat to medium. Allow to steam for about 2 to 3 minutes.
- Remove cover and turn the heat back up to medium high. Flip the potatoes. Fry for a minute or two, or until the bottom layer begins to get golden.
- Dump the pan of potatoes into a colander over the sink to remove excess oil and moisture. Blot with a paper towel and return them to the pan on medium heat.
- Add the onion and peppers plus any seasonings you'd like on your potatoes.
- Saute, stirring occasionally, until potatoes are tender and done. Do not cover at this stage of frying because they will get soggy!
- Add the butter at the very end of cooking.
- Taste for seasoning and serve hot with plenty of cracked black pepper.
Notes
- Slice or cube potatoes the same size so that they all cook evenly. They shouldn’t be too thick or too thin — about ⅛ inch is right.
- Slice them into salted ice water and let them soak for five minutes or so. Drain, rinse and pat dry before frying. Do not try to fry them when they are wet. You can skip this step if you want, especially if you're using thin skinned potatoes like Yukon Gold.
- Use peanut oil unless someone has an allergy. It is the best oil I have found for frying.
- The amount of oil needed may vary from one time to the next. Use enough to keep them from sticking.
- Fry potatoes in an iron skillet if you have one – try not to fry them in nonstick. The nonstick coating hampers the frying process because it doesn’t get hot enough.
- Let the oil get really hot before adding potatoes. It won’t smoke but it will ripple in the pan.
- Don’t overcrowd the skillet.
- You can put a cover on the skillet to help them cook for the first bit but take it off for the last part of cooking or your potatoes will be soggy.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
First published September 2011. Last updated October 11, 2024 for more information and helpful tips plus editorial improvements.
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tom kaucher says
This is a horrible recipie! No clue about portions! She says 6 to 8 large potatoes? I used 6 small potatoes. Her Pics show maybe a half of a potato in the pan? I put 6 potatoes sliced in the gigantic iron skillet I have and they were 3 layers deep at least. The bottom layer was the only one to get done. Nothing else was close. What a joke!
Marye says
And. yet there are over 200 5 star reviews and many positive comments. The recipe isn't the problem.
Beth says
So delicious!
cis says
Perfect recipe for crispy potatoes. Thank you!
Larry says
very good...will make again!
Cindy says
I love these pan fried breakfast potatoes. They are perfect with your biscuit and gravy recipe.
Marye says
Thanks Cindy! We do love these easy fried potatoes for breakfast!!
Holly says
I have been looking for a good breakfast potatoes! I have never pan fried with peanut oil, but loved the results. These potatoes turn out so crispy and yummy. Thanks!!!
MARK SUGARMAN says
Haven't been cooking much since my stroke. Can't wait to try these taters and start cooking again. Everything is better cooked with cast iron skillet. Amen
Pam Eurto says
These look great.and need to be on the menu this week. Unfortunate for you there will always be someone gripping at you. This is usually due to their inability to.follow directions. Or changing the ingedients.. I did love you comment to him, well done.
Dianne says
I have a glass topped stove, so I can't use my iron skillet and you say not to use nonstick. What is the best alternative?
Marye says
The glass topped stove doesn't allow pans to get hot enough to really get a good caramelization which is the same problem with the non-stick pans... so in that case you can use the nonstick pan because it won't make a difference.
Kathryn says
Actually I have a glass top stove and several cast iron skillets. You can use them and they get plenty hot to fry anything you like.
Squirrel Butler says
Thanks, Marye, I am trying these out today!
Squirrel Butler says
Man, I REALLY want to make these!!
But the instructions are contradictory, at least to me! It says to fry for 2-3 minutes, check bottoms, but it doesn't say to flip them at that point; it says to check them, and then cover the pan and reduce heat. It doesn't say to flip them until after the steaming. Is that correct?
Also, in the helpful notes above the recipe (and they really are helpful, so thank you!), it says to fry for 10 minutes without touching them, until they're browned at the edges, and then flip and fry the other side for 5 more minutes, which is totally different from what the recipe card says to do.
I am not trying to be critical, i really am not. These look delicious, and other reviewers have raved about them, but I suspect they have more 'kitchen intuition' than I do, and know how to make sense of the differing instructions.
Help! Thanks!
Marye says
You flip them after steaming. In the notes it did say to fry 10 minutes but it should have said 5-10 minutes because a lot depends on the exact heat of your pan, the oil you use, the type of potatoes you use and so on. Thank you for your questions - I try to think of how the instructions should read but I don't always get it right. 🙂
Deborah says
The round fried ones are what I grew up calling pan fried potatoes. I learned how to do them from my grandmother. She’d put a lid on the pan for a bit and cook them on a lower temperature, then take the lid off and turn up the heat some to brown and crisp them. Of course she added the onion and black pepper. We ate these with pinto beans or purple hull peas, onion and cornbread. And in season, sliced tomatoes. Makes me so hungry!