Pan-Fried Potatoes
Crispy, golden-brown potato chunks with tender, fluffy insides. These skillet potatoes are seasoned simply with salt, pepper, and a touch of paprika, then pan-fried until beautifully caramelized. A classic American breakfast side or an easy dinner staple ready in 30 minutes.
For 4 servings
- prep · ~5 min
Prep the potatoes.
Scrub the potatoes clean, leaving the skin on for texture. Cut into uniform 3/4-inch cubes so they cook evenly. Pat the cubes dry with a clean kitchen towel to remove excess moisture — this helps them crisp up.
- fry · ~10 min
Pan-fry the potatoes until golden.
1.Heat 3 tablespoons oil in a large skillet over medium-high heat until shimmering.2.Add the potato cubes in a single layer and let them sear undisturbed for 5 minutes.3.Flip the potatoes with a spatula and cook another 5 minutes until golden on all sides.TIPDon't crowd the pan — the potatoes need space to crisp. If your skillet is small, work in two batches. - simmer · ~7 min
Cover and steam until fork-tender.
Reduce the heat to medium, cover the skillet with a lid, and let the potatoes steam in their own moisture for 5 to 7 minutes. This softens the insides while the outsides stay crisp. Check with a fork — it should slide in easily.
- saute · ~4 min
Add the onion and seasonings.
1.Remove the lid and add the chopped onion to the skillet.2.Sprinkle with garlic powder, smoked paprika, salt, and black pepper.3.Sauté for 3 to 4 minutes, tossing occasionally, until the onion softens and turns translucent. - fry · ~2 min
Crisp up the final crust.
Crank the heat back up to medium-high and cook for a final 2 minutes, tossing once or twice, until the potatoes develop a deep golden-brown crust and the edges look irresistibly crunchy.
- garnish
Garnish with fresh parsley and serve hot.
Transfer to a serving bowl, scatter the chopped parsley on top, and bring to the table right away while the potatoes are still hot and crispy.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Cut potato cubes to 3/4 inch for even cooking.
- 2Pat potato cubes completely dry before frying to maximize crispness.
- 3Let the potatoes sear undisturbed for 5 minutes to build a good crust.
- 4Cover the skillet to steam the potatoes, ensuring tender insides.
- 5For extra crunch, add a final 2-minute blast on high heat.
- 6Use a waxy potato like Yukon Gold so cubes hold their shape.
Adapt it for your goals.
Herb & garlic
Add 2 minced garlic cloves with the onion and finish with 1 tbsp each of fresh rosemary and thyme for an aromatic, savory twist.
spicy CajunSpicy Cajun
Replace smoked paprika with 1 tsp Cajun seasoning and add a pinch of cayenne pepper for a bold, smoky-spicy kick.
cheesyCheesy
Sprinkle 1/2 cup shredded cheddar over the potatoes after the final crisp step, cover for 1 minute to melt, for a decadent comfort-food version.
roasted pepperRoasted pepper
Add 1/2 cup diced red bell pepper along with the onion for extra sweetness and color.
low oilLow-oil
Use 1 tbsp oil for searing and steam in a nonstick pan, then finish with a quick spray; reduces fat while keeping decent crispness.
Why this is on our healthy list.
Good Source of Potassium
Potatoes provide potassium, which supports healthy blood pressure and muscle function.
Rich in Vitamin C
Leaving the skin on retains vitamin C, an antioxidant important for immune health.
Naturally Gluten-Free
This dish contains no wheat or gluten, making it suitable for those with celiac disease or gluten sensitivity.
Contains Fiber from the Skin
Using unpeeled potatoes increases dietary fiber, which aids digestion and promotes satiety.
Frequently asked questions
Yes, but russets are starchier and may break apart more easily. Cut them slightly larger and handle gently to keep cubes intact.
