These pan-fried potatoes are irresistibly crispy and perfectly seasoned! With just one pan and 20 minutes, you’ll have the tastiest side dish. These pan-fried potatoes pair well with virtually anything and can also be enjoyed on their own!
What Makes This Recipe So Good
- They’re perfectly crispy on the outside, and soft on the inside! By pan frying potatoes, you’ll get the taste and texture of deep-fried potatoes without the extra oil.
- These potatoes are lightly seasoned, making them a great addition to any dish! Serve these crispy potatoes alongside scrambled eggs for an easy breakfast or roasted chicken for a tasty dinner.
- The pan does all the work, making this an easy recipe anyone can make! Simply add everything to a pan, pan-fry on one side then flip and pan-fry on the other – that’s it.
Baby Potatoes – I believe baby potatoes (also known as “new potatoes”) to be the best for this cooking method. They’re easily sliced into even 1/4-inch rounds and cook up incredibly crispy. I also love their light and buttery flavor, but any white potato will work in this recipe.
Vegetable Oil – We use vegetable oil in this pan-fried potatoes recipe because it has a high smoking point. Therefore, it will not cause the potatoes to burn when cooked at too high of a temperature. Vegetable oil is also great for its mild flavor. However, if you’d like to add butter or olive oil for flavor – feel free to do so in the last minute of cooking.
- If you have a cast-iron skillet, use it in this recipe! Cast-iron does an incredible job at circulating heat resulting in evenly cooked crispy pan-fried potatoes. If you don’t own a cast-iron pan, a nonstick pan will work as well!
- Feel free to add whatever spices you’d like to this recipe! Chili powder, smoked paprika, and garlic powder all make great additions to this dish. Though keep in mind that dried herbs can burn pretty quickly, so add them in along with the fresh thyme in the last step.
- There is no need to peel the skin off the potatoes before turning them into crispy pan-fried potatoes. Give the potatoes a good wash, then slice them into 1/4-inch circles. And if you’d like even crispier potatoes, maybe something closer to a potato chip, you can slice them even thinner. Though be aware that thinner potatoes will cook much quicker!
More Ways to Cook with Potatoes
- Roasted Fingerling Potatoes
- Air Fryer Potatoes
- Baked Potatoes on the Grill
- Cheesy Fiesta Potatoes
- Garlic Butter Parsley Potatoes
- 1 pound baby potatoes sliced into 1/4-inch rounds, see Notes
- 2 tablespoons vegetable oil see Notes
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon fresh thyme
- Large skillet
- Heat vegetable oil in a large skillet over medium heat, then add in the potatoes in a single layer.
- Sprinkle with half of the salt and pepper, then cover with lid and cook for 5-8 minutes.
- Remove lid, flip each potato, sprinkle with remaining salt and pepper then cover and cook for 8-10 more minutes.
- Remove lid and sprinkle with fresh thyme, cook for 1 minute then remove from heat and serve immediately.
- Baby Potatoes: Feel free to use whatever kind of white potato you’d like in this recipe.
- Vegetable Oil: You can swap vegetable oil for avocado oil or canola oil if you’d like.
- Depending on the size of your skillet, you might have to work in batches to pan-fry all of your potatoes.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.