Ultimate Pan Fried Potatoes Recipe (Crispy and Flavorful) (2024)

4.92 from 12 votes

Easy to Make: This skillet potato recipe is super simple, requiring just a few basic ingredients like potatoes, onions, garlic, and salt. All you need is a cast iron skillet, and you're ready to whip up a delicious meal or side dish.

Family Favorite: These skillet pan-fried crispy potatoes with onions have been a hit in my family for years. It is a recipe passed down from a friend's mother, and it’s always a crowd-pleaser.

Versatile: This recipe is incredibly versatile. You can easily toss in some leftover meat, like ham, or spice it up with cumin and paprika. And if you're up for a hearty breakfast, top it with a sunny-side-up egg and serve it with bacon.

Delicious and Lots of Flavor: The combination of golden brown potatoes, caramelized onions, garlic and spices creates a mouth-watering flavor that's hard to resist. Add a dash of salt directly into the oil for an even saltiness that takes these pan-fried potatoes to the next level.Also, these potatoes are essentially fried in oil right in with the onions, these potatoes are infused with onion flavor which make them incredibly delicious.

All you need are some incredibly simple, pantry-staple ingredients to make this delicious cast iron pan fried potato recipe at home.

Here's an overview of the specific ingredients for this recipe. For the exact ingredients and measurements, please scroll to the recipe card below.

• Oil: Use an oil with a high smoking point for this recipe. Canola, peanut, avocado or vegetable oil work well for frying potatoes and onions. It helps to crisp them up and adds a distinct flavor depending on the type of oil used.
• Potatoes: For this cast iron potatoes and onions recipe, I recommend russet potatoes since they fry up the best and hold their shape well, too.You can also use Yukon golds or yellow potatoes as well.
• Onions: Small onions are diced and fried along with the potatoes. They add a sweet onion flavor to the dish. Remember to add the onions after the potatoes have been cooking for a few minutes, as they burn more quickly.
• Garlic: Finely minced garlic cloves are added for an extra punch of flavor. It gives this dish a garlic note that compliments the potatoes and onions.
• Salt: Salt is added directly into the oil during cooking. It crisps up the potatoes nicely and gives them an even saltiness. Don't be shy with the salt!

Making this incredible pan fried potato recipe at home is super easy and will give you great results every single time. Here's how to make it step by step:

Preparation Process

Scrub and Chop the Potatoes: Start by scrubbing your potatoes clean. I personally like to leave the skins on, but feel free to peel them if you prefer. Once cleaned, chop the potatoes into convenient, bite-sized, 1-inch cubes and set them aside for later.

Prep the Onions: Peel your onions and dice them into roughly the same size as your potatoes - about an inch in size. Set these aside with your potatoes.

Mince the Garlic: Get your garlic ready by finely mincing it. Once done, set it aside.

(Optional) Prep your Meats: If you're planning to add some leftover meats to the mix, shred or chop them into small pieces and set them aside.

Prepare Your Pan and Heat the Oil: Pour about an inch of oil into your trusty cast iron pan or large skillet (or any frying pan you have on hand) and set your stove to a medium heat.

Season the Oil: Add about half a tablespoon of salt into the warming oil. Adjust to taste if you find this too salty.

Test the Oil: Use a wooden chopstick or spoon to check if your oil is hot enough. If you see it bubbling around the wood, you're good to go.

Fry Up the Potatoes: Add your cubed potatoes to the hot oil and let them fry up for about five to ten minutes. Resist the urge to stir them too much - they'll brown better this way.

Add in the Onions: Once the potatoes are golden yellow and a hard crust has formed around the pieces, add your onions to the pan. Give them a good fry until they're nicely browned - this will infuse your oil with a delicious onion flavor. This should take about another five to ten minutes.

Toss in the Garlic: Add your minced garlic to the pan and let it cook for a minute or two.

Drain any Excess oil: If you find there's too much oil in your pan, feel free to drain some off at this point since we are done frying the potatoes. I leave about 1-2 tablespoons of oil in.

(Optional) Add in your Meats and Spices: If you're using meats, now is the time to add them to the pan, along with your chosen spices. I recommend a sprinkle of cumin and paprika for a nice kick.

Finish Cooking: Continue cooking until your potatoes are golden brown and your onions have caramelized to a delicious brown.

Enjoy your Meal: And there you have it! A mouth-watering pan of fried potatoes, best enjoyed hot. Enjoy your meal!

Joyce’s Tips For Making the Best Pan Fried Potatoes

Choose the Right Potatoes: For this recipe, use russet potatoes. This variety has the right balance of starches and moisture, guaranteeing a golden brown, crispy exterior, and a creamy, fork-tender interior. Alternatively, you can use Yukon gold potatoes too.

Don't Skip the Salt: Add salt directly to the oil while cooking. This technique helps to crisp up the potatoes and evenly distribute the flavor. Remember to taste the oil for saltiness before adding the potatoes, it should taste salty.

Don’t Stir the Potatoes Initially: To crisp the potatoes, don't touch them too much during the initial cooking stage. When we touch them too much, we agitate the starch, which doesn't allow for that crispiness to happen.

Add Onions After Potatoes: Add the onions after the potatoes have had a chance to cook and brown up (5-10mins). Onions cook faster than potatoes and will burn if they are put at the same time. Don't wait too long to put them in though, the secret is having the onions flavor the oil the potatoes are cooking in!

Top it Off With an Egg: A sunny-side-up egg on top of these Southern fried potatoes can turn this dish into a hearty breakfast. The runny yolk adds a creamy texture and rich flavor that pairs wonderfully with the crispy potatoes and onions.

This delicious pan fried potato recipe is so flavorful and easy to make, you'll want to try out some of these delicious variations! Here are some great ideas:

Turkish Style Fried Potatoes: This recipe comes from a Turkish family (which I tweaked). They like to add a diced tomato at the very end to give it even more flavor! You lose a bit of the crispness from the potato, but you get more of a balanced flavor from the acidity of the tomato.

Try Yukon Golds: Swap out those regular potatoes for Yukon Gold. These potatoes have a buttery texture and a slightly sweet flavor that makes them a fantastic choice for pan-frying. They're also lower in starches, so they'll hold their shape well when cooked.

Herb it Up: Fresh herbs can add a whole new dimension to your pan-fried potatoes. Try adding a teaspoon of chopped rosemary or thyme to the oil while you're frying your potatoes. The herbs will infuse into the oil, giving your potatoes a subtle, aromatic flavor.

Get Cheesy: For cheese lovers, this variation is a must-try. Sprinkle some grated Parmesan over your potatoes during the last few minutes of cooking. The cheese will melt and give your potatoes a delicious, golden brown crust.

Make it Veggie: Add some diced onions, bell peppers, or avocados to your potatoes. These veggies will add extra flavor and nutrition to your dish. Just remember to adjust the cooking time to make sure that everything is fork-tender.

Frequently Asked Questions

Storing leftover pan-fried potatoes from this simple and delicious recipe is a breeze. With just a few steps, you can enjoy your potatoes, onions, and garlic-flavored dish for another meal.

To store in the fridge, wait until the potatoes have cooled down. Then, transfer them into an airtight container. They'll be good in the fridge for about three to five days.

When you're ready to enjoy them again, you can easily reheat them in a cast iron skillet over medium heat until they're warmed through, and the surface gets back its golden brown color.

As for freezing, it is not generally recommended for dishes like this. Potatoes, especially the starchy russet or Yukon gold varieties used in this recipe, have a high water content. When frozen, the water inside the potatoes forms ice crystals, which can alter their texture and make them mushy upon thawing.

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