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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Marques says
How much oil should be in the iron skillet?
Marye Audet says
Just a thin layer on the bottom. The exact amount would depend on the size of your skillet. And by thin layer I mean thin... like paper.
Alec says
I live in a remote part of Spain and peanut oil is not available. I am using sunflower oil but I fear that the results are not as good as yours, however, it's better than nothing.
Robert says
Are you tired of talking about these potatoes yet? Only I just saw this recipe, sorry! I'm making these tonight but wondered if you rinse them after the salt water immersion., or just drain them. They sound incredible and if I'm successful I am forever in your debt!
Marye Audet says
I never get tired of talking about these potatoes. Not ever. Not even once. Potatoes..potatoes...potatoes. 🙂 I do rinse them and pat dry. Let me know if you are successful -- I could use someone forever in my debt.
Don Gozzola says
Can you use olive oil instead of peanut oil?
Rocket says
My potatoes normally dont turn out as I would have liked them to, so you can imagine how happy I was to find your perfect fried potatoes recipe, follow it and have for the first time " perfect fried potatoes!" Thank you! 5 stars!
ingrid98684 says
These turned out well for me. Thank you for the recipe!
Jennifer A Stewart says
This is def breakfast for the next few days! I love carbs!
Jason says
Thanks for this! I made these potatoes exactly and they came out perfect!#potatoguru
Leslie E. says
Lovely. I have been looking for this for a long time and now have eaten wonderful fried potatoes. I have to use olive oil as we live on an island in the Med and I can't seem to find peanut. Wonderful. Almost perfect!!! (I'll perfect it the next time, meaning, bigger pan!!!) Many thanks.
Anonymous says
I'm just learning how to cook - potatoes are one of those things that seem like they should be simple but never turn out right for me. They're either raw in the middle, or when they aren't, they're completely burnt on the outside.
However, with your guide they've turned out great! I haven't been able to get them "perfect" just yet, but they taste and feel like fried potatoes should! Thanks!!
Nik says
Just want to say thanks. My wife is the cook of the family and she was out visiting for a few weeks. I make these four times and the kids and I ate them up. I did overfill a couple of times but just drained them twice and, extending the cooking time, they were OK.
Cheri Williams says
Thank you for this! I've never had success with fried potatoes and these are super yum ... so glad to have the recipe. 🙂
Holly Garrett says
I followed this recipe to the letter and was horribly disappointed in the crispiness factor. They tasted amazing...but alas, were not crispy and got burned. From the other comments, I guess I better buy an iron skillet.
Eric says
It seems every time I try to make fried potatoes they stick to the pan.
I am using a nonstick pan (because that is what I have) and all sorts of different oils. I don't think I have tried Peanut oil in a long time.
Any suggestions on how to keep them from sticking to the pan?
My goal is to make cubed potatoes that are crispy on the outside.
Marye Audet says
Try starting with cubed potatoes that are partially cooked. Drain them and let them dry. Heat a thin layer of oil in your pan (about 1/8 inch) - peanut oil is my preference because of it's high smoke point. Let the oil heat until it is rippling then put in the dry potato cubes. Stir them once in awhile ans make sure they don't burn. That should do it for you. 🙂
danika says
Thank you for this! I've never had my fried potatoes turn out so yummy. Easy and comforting.
I used Grapeseed oil, which you can actually get at CostCo for less than supermarket.
It doesn't say when to put the onions, garlic, etc in. I added them in the last stage of cooking, after dumping the excess oil. Is that when you usually do it?
DGS says
Ok i've made these about 5 times now. First time it worked, since then it hasn't.
I think I am unclear on when to flip the potatoes, because after 2 minutes on high they start BURNING. So if I don't flip and cover them it will just get worse.
What am I missing?
Marye Audet says
I'd guess that you are:
Having the oil too high
Not enough oil in the pan
An oil with a low smoke point like canola
Use Peanut oil if at all possible. Grapeseed oil is expensive but even better than peanut oil. Hope this helps. If not leave me a message and we can chat on Facebook about it. 🙂
Elaine says
Is the salt water for a brine or just to keep the raw potatoes from turning brown before cooking? Also, how much water and how much salt? Thank You!
marye says
A little of both. it pulls some of the moisture and allows them to get a crispy outer layer.
Rebecca says
Great recipe! We made them with canola oil and they turned out excellent. The real trick was soaking them and making sure they were dry before we fried them. Super YUMMY! Thanks for the recipe!
Carolyn says
THANKS! I used the ice bath and peanut oil and they were the best fried potatoes I have ever made! 🙂
Kathy W. says
So what kind of oil would you suggest as a runner-up for those who have peanut allergies?
marye says
Sunflower
Jann says
Yes! I've been making these fried potatoes for 40 years and I've always used a mixture of bacon grease and lard or Crisco solid shortening because of nut allergies. I appreciate THIS recipe because the addition of poblano or jalapeno peppers is brilliant! I was scrolling through recipes to find a way to "spice up" this old stand by and am thrilled I found this. I know while bacon grease and lard are not popular anymore but they REALLY add a wonderful flavor to this super recipe! <3