skillet potatoes

A lot of pan fried potatoes (or crispy breakfast taters) take way longer than they should. Below are our top tips for pan-fried potato perfection.

Perfect Pan Fried Potatoes

lb. baby potatoes,

vegetable oil

olive oil

tbsp. rosemary

garlic powder (optional)

chili powder (optional)

Kosher salt

black pepper

Great recipe. I added a smoked Gouda cheese sauce and topped them with cheddar, bacon, chives, and parsley. Family loved it!

I tried these this morning and they were the easiest and the best tasting pan fried potatoes i have ever made. I even added some onion and diced green peppers and that was awesome!

First time doing a raw fried potatoe recipe that was successful.   Thanks for the great tips.

This is a good recipe, but I just want to add a little!

Grossly underestimates the actual amount of time you need to fry potatoes, but you can actually skip the soaking part which is nice. You really should fry in two batches if you want to actually get your potatoes brown without steaming them. After I fry the second batch, I combine the first with second in the pan and then add a splash of vinegar, and some fresh chopped parsley. 

Taste as you go, but don’t forget a splash of vinegar or even lemon. Just a little goes a long way and really brightens the dish. 

salt, fat, acid!!!

i cut the potatoes into 1/4 inch cubes and added onion.  They were amazing, took the leftovers tossed with a bit of mayo, grainy dijon mustard and a tiny squeeze of lemon for a potato salad to have with lunch.  It’s on the summer rotation for surez

Super easy.  This worked out great with potatoes we just harvested out of a grow bag from the backyard.  The timing was very helpful.  I am not good at judging done-ness so the four minutes a side and two minutes stirring really kept me from over cooking.  Used rosemary from the garden and my son requested bacon salt (he tells me it's kosher).  Thank you so much!

I'll definitely make these again. The thinner cut absorbed the spices better, or maybe that was because, except for S&P, I added them close to the end (oregano, powdered garlic, chile powder & rosemary). Medium-high temperature was too high to control burning, a bit closer to medium worked better. Also needed about a teaspoon more oil than the 2 Tabs.

Amazing.  Been frying potatoes for decades, and this is the best recipe I have found.  Thanks

https://streaming.hearstdigitalstudios.com/555361af-12c6-4911-9098-087f0735b0b7/video_rover_16x9_1080p_hd_1563284113_2826.mp4

These double-fried french fries are seriously delicious. Learn how to make them on this week's Insanely Easy!

How To Make The Best Fries EVER | Delish Insanely Easy

Homemade diner-style skillet breakfast potatoes are perfect to whip up for breakfast. You can prep these from the night before, so they take less time to serve up in the morning.

Easy Skillet Breakfast Potatoes

russet potatoes

butter

cayenne

garlic powder

onion powder

smoked paprika

garlic

potatoes: Peel and quarter the potatoes. Place prepared quartered...

potatoes: Peel and quarter the potatoes. Place prepared quartered potatoes on a microwave-safe plate and zap for 3 1/2-4 1/2 minutes covered with a microwave lid. Insert a knife into the thickest part of the potato, the knife should go through with some resistance. Let potatoes cool to room temperature. You can also refrigerate the potatoes once cooled and use the next day. Just dice the potatoes up into roughly 1/2 inch pieces before you add them to the skillet. They chop up easier if they've had a chance to hang out in the refrigerator.

cook: Using a 12-inch skillet or larger, place the...

cook: Using a 12-inch skillet or larger, place the butter, olive oil, and if using the rosemary, thyme, and 1 smashed garlic clove into a large skillet over medium-high heat. Allow the butter to melt and the olive oil to heat through. When the herbs start popping and sizzling, remove them and the garlic clove, discard. Add the potatoes in a single layer, season with a generous pinch of salt and pepper, cayenne, garlic powder, onion powder, and smoked paprika, toss to coat evenly. Cook the potatoes for a total of 8-10 minute, flipping and tossing them every 2-3 minutes to ensure even browning. Taste for seasonings and adjust to preference. Serve immediately.

Skillet browned potatoes with a perfectly crisp exterior and tender interior are easy to make when you cook them slowly in a heavy pan.

Skillet-Browned Potatoes and Onions

lb white potatoes,

vegetable oil (plus more if needed)

garlic,

onion,

scallions,

Salt and black pepper

Heat the vegetable oil in a heavy pan...

Heat the vegetable oil in a heavy pan over medium-low heat.

Add the garlic and cook just until fragrant,...

Add the garlic and cook just until fragrant, 2 minutes (do not brown).

Remove the garlic from the pan and discard,...

Remove the garlic from the pan and discard, then add the onion and cook until it is soft and translucent.

Add the potatoes, season to taste with salt...

Add the potatoes, season to taste with salt and pepper, and continue cooking, turning frequently until they are golden and crispy on all sides, 25 to 30 minutes.

If your potatoes begin to stick to the...

If your potatoes begin to stick to the pan, feel free to add another tablespoon of oil. It's also possible that your heat is a little too high, so try turning it down.

Taste and adjust the seasoning as needed, then...

Taste and adjust the seasoning as needed, then add the scallions and continue cooking, stirring often, until they're tender, 2 to 3 minutes longer.

These Fondant Potatoes from Delish.com perfectly melt in your mouth. 

Fondant Potatoes

butter,

garlic clove, thinly sliced

rosemary

chicken broth

Chopped rosemary,

Do you cook more with butter or olive oil?

So good! I didn't follow the recipe exactly, but what I made came out fantastic. I added an extra clove of slice garlic with the butter and omitted the rosemary since I didn't have any, I was very generous with the salt and sparing with the pepper, covered the pan with some foil in the oven, and when they looked like they were about ready I added two move cloves of minced garlic on top and a little cream and let it sit for another few minutes in the oven before we ate it. Delicious!

Awesome recipe...  I was thinking this will beca baked potato but it is a nice center!  I used roasted garlic infused olive oil instead  of regular chopped garlic and it was amazing!

Burned garlic. Caveat emptor. Add it later. 350 F or 450 F?

Is it me, or do these other 4 reviews seem fake?

https://streaming.hearstdigitalstudios.com/e725cca4-1b07-412f-9567-3ee9fdab901b/video_rover_16x9_1080p_hd_1554237813_43560.mp4

These Potatoes Are Magically Buttery

Crispy, delicious Pan Fried Potatoes and Onions is a great potato side of fork-tender fried potatoes to complement practically any breakfast or dinner! The potatoes are a versatile side dish that tastes just as good with your eggs and bacon as they do with a whole roasted chicken!

Pan Fried Potatoes and Onions

potatoes

onion

olive oil ((more as needed, enough to cover the bottom of your frying pan))

tsp each, salt & pepper ((to taste))

garlic powder ((to taste))

tsp smoked paprika ((or paprika))

prepare

Grate a medium yellow or white onion and wash and cube potatoes. *It is optional to peel the potatoes.

heat

Heat the cooking oil in a large frying pan, skillet, or cast-iron skillet over medium heat.

Add the grated onions, cubed potatoes, and seasoning (salt, pepper, smoked paprika, and garlic powder - unless you&#039;d like to use minced garlic, reserve the minced garlic for the uncovered cooking time).

cover

Stir the ingredients together then spread them in an even layer over the bottom of your pan. Cover with a tight-fitting lid and cook for 10 minutes, or until golden brown.

stir and cook

After the 10 minutes of cooking while covered, uncover and stir the potatoes and onions (add minced garlic, if using). Leave uncovered to finish for about 5 to 10 minutes, or until your potatoes are fork-tender and have reached your desired level of tenderness.

serve

Remove from heat when the potatoes are done cooking and serve immediately.

A simple yet delicious fry up of pantry favorites suitable for breakfast, lunch, or dinner.

Easy Cheesy Bacon Potato Skillet

red potatoes,

3-4 oz thick cut bacon, cut into 1/2" strips

extra virgin olive oil

three cheese blend

sweet paprika

cumin

basil,

Kosher salt and black pepper,

Pre-heat skillet at medium-high temperature. Place bacon into pan and cook for 3-5 minutes, stirring occasionally.

While bacon is cooking, combine potatoes, garlic, paprika, cumin, salt and pepper in a mixing bowl. Toss through with oil, then add to the skillet with bacon.

Stir potatoes and bacon to cover the skillet evenly. Lower the pan temperature to medium, cover skillet and cook for 15 minutes, stirring occasionally, or until potatoes have softened through the middle.

Lower skillet temperature further. Sprinkle potatoes with fresh basil, salt, and pepper. Add cheese over the top, and cook until cheese has melted. Serve immediately from skillet.

Make these super crispy and crunchy potatoes in your oven with just 4 ingredients and a cast iron skillet.You can watch Susie make these little crispy potatoes on a 30 minute Pin TV episode!

Cast Iron Skillet Potato Recipe

lb. tiny Yukon gold potatoes (see note

Tbsp olive oil

tsp kosher salt (divided)

oregano

Preheat the oven to 425℉

Cut all the potatoes in half.

Pour 2 Tbsp. of oil across the bottom of the cast iron skillet, coating the whole surface. Sprinkle in 1/2 tsp. kosher salt and all the dried oregano over the oil.

Place the potatoes, cut side down, into the oil. Making sure all the potatoes are touching the surface of the skillet.

Drizzle remaining tablespoon of oil over the potatoes and sprinkle with the remaining 1/4 tsp kosher salt.

Roast for 30-35 minutes.

Turn a couple potatoes over and double check that the bottoms are nice and golden before removing from the oven and letting cool. - see photo below for reference.If they aren&#39;t that golden yet, pop them back in the oven for 5 more minutes.

Pull from the oven and let cool for a few minutes before turning over and serving.

The recipe was so easy… it made me a little skeptical, but mom’s dinner recipes are ALWAYS A FAVORITE! College kids, high schools kids and foodie adults agreed…. Five star and so easy!

Instant Pot breakfast potatoes are seasoned in the IP then browned and crisped on a skillet for the perfect breakfast side.

Instant Pot Breakfast Potatoes

2-3 Tablespoons refined coconut oil,

water

yeast

paprika

Himalayan pink salt

Pepper

neutral oil coconut oil

green bell pepper

In a small bowl combine the seasonings and...

In a small bowl combine the seasonings and set aside.

Dice the potatoes into evenly sized cubes. Dry...

Dice the potatoes into evenly sized cubes. Dry the cubed potatoes with a kitchen/paper towels to remove excess moisture.

Add the potatoes and oil to the IP...

Add the potatoes and oil to the IP and press the sauté feature.

Sauté the potatoes just until they begin to...

Sauté the potatoes just until they begin to change texture (about 5 minutes). The potatoes may stick so be sure to frequently stir them. Don’t worry, any sticking will come up after pressure cooking and add extra flavor to the potatoes.

Halfway through cooking mix-in the seasonings.

Once the potatoes have started to change texture,...

Once the potatoes have started to change texture, press the cancel button on the IP. You don't want to over sauté them since they will be pressure cooked as well.

Pour in the water or broth, but don't...

Pour in the water or broth, but don't mix.

Secure the lid and make sure the steam...

Secure the lid and make sure the steam vent is sealed. Set the IP to low pressure for 1 minute.

Once done, carefully, quick release the steam vent....

Once done, carefully, quick release the steam vent. The potatoes may be undercooked, but they will fully cook when reheated in the skillet.

Gently mix the potatoes to prevent mashing while...

Gently mix the potatoes to prevent mashing while scraping up any browning on the bottom of the pot.

Let cool, then refrigerate for the next morning,...

Let cool, then refrigerate for the next morning, or at least 2 hours.

Remove the chilled potatoes from the fridge.

Add the oil, onions and bell peppers to...

Add the oil, onions and bell peppers to a large non-stick frypan. Sauté over medium heat, until the veggies have softened. About 7-10 minutes.

Remove the veggies from the pan and set...

Remove the veggies from the pan and set aside.

Now add the potatoes to the pan and...

Now add the potatoes to the pan and sauté for 10-15 minutes or until they are browned and crisp.

Add the veggies back to the pan with...

Add the veggies back to the pan with the potatoes and stir.

Serve immediately.

This fried potatoes recipe is the perfect side for any main dish. The skillet potatoes are one of our favorite ways to enjoy the simple flavor of tasty spuds.

Southern Fried Potatoes

Tablespoons oil

salt

garlic powder and/or paprika

Wash and peel potatoes. Slice them ⅛-¼-inch thick.

Heat oil in a large skillet over medium heat.

When oil ripples, add an even layer of potatoes. Top with finely diced onions and sprinkle with seasonings then remaining potatoes.

Fry potatoes for about 20 minutes, flipping every 5 minutes or so.

When the potatoes are tender, you can turn up the heat a bit to get a deeper golden brown color and crispier edges.

Serve hot and fresh.

Leftovers should be stored in an airtight container in the refrigerator. They are great served as breakfast potatoes the next morning.

I've been cooking for decades now, so I used this more as a guide. I'm not a timer kinda gal when it comes to stovetop cooking. I'm so glad I did the five minutes intervals, and kicking the heat a little bit at the end was the key to crispy and brown. Thank you for sharing!

Make the best crispy home fries that are tender on the inside and golden on the outside. All you need is a few ingredients, a skillet, and a bit of time at the stove.

Home Fries

Tablespoons Extra-Virgin Olive Oil

Tablespoons Unsalted Butter

Yukon gold potatoes, cubed

Chopped White Onion ((see note))

Kosher Salt

Garlic Powder ((not garlic salt))

Heat a large skillet (see note) over low-medium heat. (Note: on my electric range which heats from 1-10, I set the heat at 4 for these potatoes.)

Add oil and butter and stir gently until butter melts.

Add potatoes in a single layer and cover with a lid.

Cook potatoes, covered, without stirring them, for 10 minutes (resist the urge to lift the lid and check on them - keeping the lid closed helps them to steam and get started cooking).

Remove the lid and use a spatula to gently flip the potatoes. Add onions to the pan, scattering them over the potatoes. Cover again and continue to cook for 10 minutes more.

Remove the lid and season potatoes with salt and garlic powder.

Continue cooking potatoes, flipping them occasionally with a spatula, until potatoes are very tender, 5 to 10 minutes more (depending on the size of the potato cubes).

Serve immediately. (Great with a fried egg on top!)

Thank you for this recipe. This is how my mother &amp; grandmother always made home fries but I was seeing so many recipes online that require parboiling. I’d forgotten about covering the potatoes! They definitely taste better with olive oil than with a neutral oil! I added a little fresh garlic, paprika &amp; red pepper seeds for a little heat. Now, they taste like home. I’m gonna save this recipe so I remember how long to cover the potatoes next time! ❤️

i use an induction stove at what temp should i be cooking at

Thank you, for sharing your recipe. I've experienced several fails when it comes to breakfast homestyle potatoes; and you've just helped me redeem myself. These potatoes came out exactly what I was hoping for - crispy and delicious. I've also learned to be a patient and not stir them around and trust the process. Again, thank you and can't wait to make these again!

I have never liked home fries but these were delicious!  Plus, my husband couldn't stop saying how good they were.  Thanks for this recipe.  It's definitely a keeper!

I followed the directions and they came out great! I had russets on hand and did not peal. Thank you.

Top 10 skillet potatoes recipes from across the web

The most viewed skillet potatoes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Perfect Pan Fried Potatoes

Easy Skillet Breakfast Potatoes

Skillet-Browned Potatoes and Onions

Fondant Potatoes

Pan Fried Potatoes and Onions

Easy Cheesy Bacon Potato Skillet

Cast Iron Skillet Potato Recipe

Instant Pot Breakfast Potatoes

Southern Fried Potatoes

Home Fries

Top 10 skillet potatoes recipes from across the web

The most viewed skillet potatoes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Perfect Pan Fried Potatoes

Easy Skillet Breakfast Potatoes

Skillet-Browned Potatoes and Onions

Fondant Potatoes

Pan Fried Potatoes and Onions

Easy Cheesy Bacon Potato Skillet

Cast Iron Skillet Potato Recipe

Instant Pot Breakfast Potatoes

Southern Fried Potatoes

Home Fries

The most viewed skillet potatoes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine