Pan Fried Potatoes

Easy to make and perfectly seasoned, these pan fried potatoes are absolutely irresistible, a delicious side dish for any entrée.

Prep: 15

Cook: 15

Total: 30

Yield:4 servings

Rinse 1 pound baby potatoes under running water, scrubbing with vegetable brush or dish towel to remove all surface dirt.
Place potatoes on cutting board and use sharp chef's knife to slice each potato into quarter-inch-thick rounds. Pat sliced potatoes dry with paper towels, then set cutting board aside.
Add 2 tablespoons neutral-tasting oil to large skillet and heat skillet over medium heat. Swirl and tilt pan occasionally to distribute oil across bottom of skillet and continue heating until oil is hot and shimmery.
When oil is ready, place sliced potatoes in skillet in single even layer, making sure not to stack or overlap potatoes. Work in batches as needed to avoid overcrowding skillet.
Sprinkle half of salt and half of pepper over potatoes, then cover skillet with lid and let potatoes cook undisturbed 5 to 8 minutes.
After 5 to 8 minutes, once potatoes begin to brown around edges, remove lid and flip potatoes over. Sprinkle remaining salt and pepper over potatoes.
Cover skillet with lid and cook potatoes 8 to 10 minutes more, until potatoes are browned and crispy outside and cooked through completely.
Remove lid and sprinkle 1 teaspoon fresh thyme leaves over potatoes. Cook potatoes 1 minute, then transfer to serving plates and serve immediately.

Paper Towels: Drying the potatoes helps them develop a really nice, crispy exterior. You can totally skip this if you want - they'll still be delicious, just a little a less crispy.
Add-Ins: Feel free to add ½ cup diced onions and/or ½ cup diced bell peppers to the skillet with the potatoes. You can also use chili powder, smoked paprika, garlic powder, or any other spices you like.
Cook Times: Times will vary depending on the size and material of your skillet, the temperature of the stovetop burner, the thickness of the potato slices, and the number of potato slices in the skillet at a time. Check the potatoes often to make sure they don't overcook.
Leftovers: Let potatoes cool completely, then refrigerate in an airtight container up to 4 days.
Reheat: To maintain the crispy texture, reheat them in a skillet or the air fryer. If you just want them warm again, you can reheat them in the microwave.