Go Back

Fried Potatoes

Homemade Fried Potatoes that are crispy on the outside, fluffy inside, and perfect for weeknights, Sunday family meals, or holiday sides. Easy, traditional, and adaptable to healthy swaps.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Comfort Food, Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large large russet or Yukon Gold potatoes, scrubbed (peel optional)
  • 2-3 tablespoons olive oil or vegetable oil (plus more for air-fryer/oven methods)
  • 1 large onion, thinly sliced
  • 2 cloves garlic, minced (optional)
  • 1 teaspoon smoked paprika (or sweet paprika)
  • 1 teaspoon dried thyme or rosemary (optional)
  • to taste Salt and freshly ground black pepper
  • 2 tablespoons butter (optional, for extra richness)
  • for garnish Fresh parsley or chives, chopped
  • various Optional add-ins: bell pepper, cooked bacon, sliced mushrooms, or chopped ham

Method
 

Preparation
  1. Slice potatoes into 1/4-inch rounds or 1/2-inch cubes — whatever shape you prefer. Keep pieces similar-sized for even cooking.
  2. Place potatoes in a pot, cover with cold water, add a pinch of salt, and bring to a boil. Simmer 8–10 minutes until slightly tender but not falling apart. Drain and let steam-dry for 2–3 minutes.
  3. Give the drained potatoes a gentle shake in the colander to roughen the edges — this helps them crisp up.
  4. Pat the potatoes dry with a clean towel. Removing surface moisture is key to crispiness.
Cooking
  1. Warm a large skillet (cast-iron ideal) over medium-high heat. Add oil and let it shimmer but not smoke — about 1–2 minutes.
  2. Add the sliced onion and a pinch of salt. Cook 3–5 minutes until translucent and beginning to brown. Push them to the side of the pan.
  3. Add potatoes in a single layer (work in batches if needed). Cook undisturbed 5–7 minutes on the first side until golden brown. Flip and cook another 5–7 minutes until both sides are crispy and deeply colored. Reduce heat slightly if they brown too fast.
  4. Stir in garlic (if using), paprika, and herbs in the last 1–2 minutes of cooking. Add butter now for a glossy, savory finish. Taste and season with salt and pepper.
  5. Toss everything together, garnish with parsley or chives, and serve hot.

Notes

For extra-crispy without parboiling: Slice thin, soak 20–30 minutes in cold water to remove starch, dry thoroughly, then fry or roast. Healthier swaps: Use olive oil instead of butter or vegetable oil, air-fry or roast instead of pan-frying, and swap potatoes for rutabaga, turnips, or cauliflower for a lower-carb version. This recipe is naturally vegan if butter is skipped and gluten-free if added seasonings are checked.