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Pan-Fried Potatoes

A delicious comfort food with crispy edges and tender centers, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Brunch, Side Dish
Cuisine: American, Comfort Food
Calories: 150
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 4 medium russet or Yukon Gold potatoes (about 1.5–2 lbs), scrubbed
  • 2–3 tablespoons olive oil, avocado oil, or bacon fat for richer flavor
  • 1 small onion, thinly sliced optional
  • 2 cloves garlic, minced optional
  • 1 teaspoon smoked paprika (or regular paprika)
  • 1 teaspoon dried thyme or rosemary (or 1 tablespoon fresh, chopped)
  • 1 teaspoon salt, to taste (about 1 teaspoon)
  • freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley or chives, for garnish optional
  • Optional add-ins: cooked bacon bits, diced bell pepper, or a pinch of chili flakes

Method
 

Preparation
  1. Peel (optional) and slice potatoes into 1/8–1/4 inch rounds or 1/2 inch cubes for chunkier potatoes.
  2. Place sliced potatoes in a pot, cover with cold water, add 1/2 teaspoon salt, and bring to a simmer.
  3. Cook 6–8 minutes until just tender but not falling apart. (If cubed, 5–7 minutes.) Drain and dry thoroughly.
Cooking
  1. Warm a large cast-iron or heavy skillet over medium-high heat.
  2. Add oil or bacon fat (about 2–3 tbsp) and let it shimmer — about 1–2 minutes.
  3. If using onion, add it now and sauté 3–4 minutes until translucent. Add garlic and cook 30 seconds until fragrant.
  4. Spread potatoes evenly so they don’t crowd. Cook undisturbed 4–6 minutes until the bottoms are golden brown.
  5. Use a spatula to flip or toss pieces, then cook another 4–6 minutes until crisp and golden. Reduce heat slightly if they’re browning too fast.
  6. Sprinkle paprika, thyme, salt, and pepper. Toss for 1 minute to coat. Taste and adjust seasoning.
  7. Remove from heat, sprinkle fresh parsley or chives, and serve hot.

Notes

Tips for extra crispiness include drying potatoes well after boiling, not overcrowding the pan, and using a hot skillet. For a low-carb/keto option, use cauliflower or turnip instead of potatoes.