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This Fried Potatoes Recipe will be an instant family favorite. It will remind you of your grandma’s pan fried potatoes. Easy and delicious side dish.

Pan fried potatoes in a skillet with a wooden spoon
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Easy Fried Potato Recipe:

We love making Fried Potato as an easy side dish. You can make them with your eggs in the morning or with brown beans for dinner. These crispy potatoes are the perfect comfort food and always a family favorite.

Fried potatoes cook with a crispy texture and fluffy in the center. The first dish to get eaten anytime I make them. Add your favorite seasoning including fresh herbs to create the ultimate side dish.

Pan fried potatoes in a white bowl

How Long does it take to Make Pan Fried Potatoes?

It only takes about 20 minutes to have the perfect pan-fried potatoes. Including the time it takes to peel and slice your potatoes, you’re looking at about 30 minutes from start to finish.

Trust me, they’re worth it. If you use a mandolin to slice your potatoes, you can save a little bit more time.

Pan fried potatoes in a skillet

Do you Need to Boil Potatoes before Frying?

The short answer is no, you don’t have to boil your potatoes before you pan fry them. If you want to you most definitely can. All you need to do is simply bring a large pot of salted water to boil. You need just enough water to cover the potatoes.

Add the potatoes to the boiling water and cook for roughly 20-25 minutes. Once the potatoes are fork-tender, you can fry them in a skillet for 5-10 minutes.

You can also use up those leftover potatoes in the fridge. Maybe you made too many baked potatoes, potato wedges or diced potatoes.

Instead of tossing them in the trash, pan fry them for super quick fried potatoes. They make the best breakfast potatoes with only minutes of cooking.

Pan fried potatoes in a skillet

How Do you Tell if Fried Potatoes are Done?

Most of the time you can tell when the potatoes are done simply by looking at them. You want them to be crispy and golden brown on the outside.

Another good test to see if they’re done is by sticking your fork into them. You want them to be fork-tender, but not to where they are falling apart.

Ingredients needed - potatoes, oil, onion, salt and pepper, spices

Ingredients for the Best Fried Potatoes Recipe:

  • Russet Potatoes (you can also use Yukon Gold)
  • Vegetable oil or Olive oil
  • Onion; chopped or sliced (optional)
  • Salt
  • Pepper
  • Optional spices include garlic powder, onion powder, chili powder, rosemary or even seasoned salt.

How to make Fried Potatoes:

  • Step 1 – Peel Potatoes – First peel your raw potatoes.  Then thinly slice them. Typically, I cut them in half long way and then slice them.
  • Step 2 – Pour oil in Skillet – Next pour the vegetable into a large skillet. You want to use an oil with a high smoke point. This is the cast iron skillet that I used, though any skillet will do. 
  • Step 3 – Place Potatoes in Skillet – Add potatoes to the skillet and heat to medium in a single layer. Cook the potatoes in a large skillet over medium-high heat.
  • Step 4 – Place lid on Skillet – Place a lid on the skillet and cook for 10 to 15 minutes until browned and they’re about halfway cooked.
  • Step 5 – Season Potatoes – Season liberally with salt and pepper. If you do not want to use sliced onions, you can use onion powder in their place. For garlic lovers, you can also add some garlic powder.
  • Step 6 – Continue Cooking – Add the onions and cook for an additional 10 minutes without the lid. Stir occasionally until potatoes are cooked through. Cooking time will vary based on how thick your potatoes are sliced.
  • Step 7 – Serve and Enjoy – You know they’re fully cooked when they become more translucent and the potatoes are golden and crispy.
Pan fried potatoes in a bowl with a bite on the fork

Best Potatoes to Use:

The best type of potato to fry is Russet Potato or Yellow Gold Potatoes. You can also use red potato. We do like to soak the russet potato before frying since they have starch content.

Pan fried potatoes in a skillet

Do I have to Peel Potatoes?

Before frying the potatoes, we usually peel them but it is completely optional. If you prefer to not peel the potatoes just make sure to wash them before slicing.

Since you will be eating the entire potato, you want to make sure that you have removed any dirt and debris.

Pan fried potatoes in a skillet

Ways to Serve Fried Potatoes:

There are many ways to serve fried potatoes. We have diced potatoes finely to make some hash browns. Which makes it a perfect side for your breakfast.

Fried potatoes and onions recipe is also a delicious way to make fried potatoes. Adding onions to the potatoes as flavor and texture to this side dish.

We even love to serve these Fried Potatoes with Crockpot Pinto Beans Recipe.

Pan fried potatoes in a bowl

How to Store:

Store your leftover fried potatoes in an air tight container. Make sure the potatoes are at room temperature before storing. They will last about 4 days if stored properly.

How to Reheat Pan Fried Potatoes:

You can reheat the potatoes in the microwave or place them back in the skillet to reheat. Reheating in the skillet allows for the crispy texture.

Print Pan Fried Potatoes Recipe:

Pan Fried Potatoes

5 from 54 votes
This pan fried potatoes recipe will be an instant family favorite! It will remind you of your grandma's pan fried potatoes!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Cuisine American
Course Side Dish
Calories 205


  • 5 Medium Size Russet Potatoes peeled and sliced into 1/8" thick slices
  • 3 Tbsp Vegetable Oil
  • ½ onion chopped (Optional)
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
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  • Clean and peel the potatoes. Slice them into ⅛ inch thick slices.
  • Chop the onion (if you are using).
  • Heat the vegetable oil in a large skillet over medium heat.
  • Add the sliced potatoes to the skillet.
  • Cover and cook for 10-15 until the potatoes are browned slightly around the edges and cooked halfway through.
  • Season liberally with salt and pepper.
  • Gently stir in the onions.
  • Cook uncovered for 8-10 minutes stirring frequently until the potatoes are tender and browned.
  • Serve immediately and enjoy!

Recipe Video

Recipe Notes

You can use ½ tsp of Onion Powder instead of the sliced onions for this recipe.  
Refrigerate the leftovers in an airtight container for up to 5-7 days.  

Nutrition Facts

Calories 205kcal, Carbohydrates 33g, Protein 4g, Fat 7g, Saturated Fat 6g, Sodium 203mg, Potassium 754mg, Fiber 3g, Sugar 1g, Vitamin C 11mg, Calcium 25mg, Iron 2mg

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About the Author

Hi, I’m Carrie. Welcome to Eating on a Dime!

I’m on a mission to help you cook delicious meals without busting your budget. Together we are going to cook real food… for real families!

5 from 54 votes (54 ratings without comment)

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  1. Irene says:

    My mother used to make these and I always loved them. I make them now but I don’t peel them, I just scrub them with a brush. I par boil the whole potatoes, I find they cook faster and I don’t run the risk of burning them by cooking them too long. I run them under cold water to cool them off and then cut them into rounds. I don’t know how healthy it is but I use butter to fry them and they’re delicious.

  2. DAVID MARTIN says:

    Why on earth are you peeling your potatoes? You’re throwing out the tastiest most nutritious part! Plus, it’s a waste of time…

  3. Carrie says:

    Beautiful story! Thank you for sharing. I grew up making these as well in Oklahoma.

  4. Joanie Flores Peterson says:

    We were raised in San Antonio, Texas!

  5. Joanie Flores Peterson says:

    In Texas this is what we 4 girls were brought up own! I started @ age 6 learning how to Cook what we call Home Fries from my Beautiful GrandMother! My Family eats them w/Pinto Beans, these home fries, hamburger meat patties slathered in Ketchup & It’s the Ultimate Potatoes! I cook mine in Olive Oil, Slices of onions pieces then put onions in a baggie w/some flour & coat well, then put in the onions in pan with my potatoes after they have cooked on one side to a Golden Brown & then sprinkle with garlic salt & pepper. Put a lid on ‘em & cook until Lightly Golden brown again & they are soft & crunchy & oh so delicious! Everyone raves about my Homefries! I’m the Oldest of 4 Girls! I Loved cooking with my Beloved GrandMother & she died when I was 8 years old but we made a lot of MeMories! We Lived with our Mother & her Mother & DaDDy! My GrandMother had a lot of Grand-children but She made sure that only us 4 girls were allowed to Lovingly call her MoM! I want to see her First in Heaven as we were extremely close! Then my Beloved Mother there too! Our Memories will be Forever extra Special to me Forever! I Hope you don’t mind if I shared my Story as I couldn’t resist telling you as I read your recipe as all my MeMories came back into my Heart! ?

  6. Carrie says:

    Awesome! I’m glad you enjoyed them.

  7. Matt says:

    5 stars
    This was my first attempt at pan fried potatoes from scratch. Added red and yellow peppers and onion. Seasoned with seasoning salt and fresh garlic. Were amazing.

  8. Janis Osborn says:

    Loved the recipe…
    but, the instructions never said:
    1.) IF or WHEN to turn the HEAT down, or
    2.) WHEN to TURN the potatoes.
    I am a cook that needs to have things like this spelled out…not just taken for granted that I would KNOW.
    Needless to say, my whole first layer of potatoes in the skillet (having cooked on medium-high, for 10 minutes), turned out completely inedible…
    I would have liked to have eaten the rest of the potatoes for my dinner.

  9. Minnie( says:

    My Mom cooks these all the time. And I always loved them. Looking at them is pure nostalgia. Thanks so much!