When you think of comfort food, pan-fried potatoes are a classic that never disappoints. Imagine biting into a crispy, golden-brown potato wedge that gives way to a creamy, fluffy interior. The rich flavor mingles beautifully with the butter and olive oil, making each bite an absolute treat. Perfect for any season, these potatoes shine whether it’s a chilly winter night or a sunny summer afternoon. Plus, they’re a fantastic side dish for any meal or just a snack on their own!
The best part? You don’t need fancy ingredients to whip up this deliciousness—just a few pantry staples are all you need. It’s a straightforward recipe that promises buttery goodness and a satisfying crunch, and trust me, once you’ve mastered it, you’ll find yourself making it again and again. So, grab your cooking gear and get ready to embrace the cozy joy of homemade pan-fried potatoes!
Why You’ll Love Pan Fried Potatoes (Creamy, Easy, and Cozy)
There’s something magical about pan-fried potatoes. Not only do they offer a delightful contrast between the crispy outside and tender inside, but they also come together quickly and easily, making them a go-to for busy weeknights or lazy weekends. They’re like a warm hug on a plate!
Here’s why you’ll adore making these:
- Super Quick to Make: With just a handful of ingredients, dinner is served in no time.
- Incredible Texture: The contrast between the crispy exterior and the creamy inside is simply amazing.
- Pantry-Friendly: You likely have everything you need already at home.
- Perfect for Meal Prep: Easy to make and great for reheating, they make for a satisfying snack or side.
- Dietary Notes: Vegetarian and easily customizable for various diets.
Key Ingredients for Pan Fried Potatoes
Let’s dive into what you’ll need to make these delicious pan-fried potatoes:
- 1.5 pounds Russet potatoes: These starchy potatoes are perfect for frying, yielding that fluffy interior we all love.
- 2 tablespoons salted butter: Adds rich flavor and helps achieve that golden color.
- 2 tablespoons olive oil: Great for frying and brings a lovely depth of taste.
- Salt (to taste): Enhances all the flavors and makes the potatoes pop.
- Black pepper (to taste): A little spice to elevate your dish.
- 1 teaspoon onion powder (or garlic powder): Adds a savory note, complementing the potatoes perfectly.
Ready to cook? See the recipe card for exact measurements below.
How to Make Pan Fried Potatoes
Phase 1 – Prep
- Wash and peel the Russet potatoes.
- Cut them into even-sized wedges for uniform cooking.
- Rinse the potato wedges in cold water to remove excess starch, then drain well.
- Pat the potatoes dry with a clean towel—this helps them get crispy!
Phase 2 – Cook/Assemble
- In a large skillet, heat the olive oil and butter over medium heat.
- Once the butter melts, carefully add the potato wedges in a single layer.
- Sprinkle with salt, pepper, and onion or garlic powder.
- Cook for about 8-10 minutes on one side without moving them, until golden brown.
- Flip the potatoes carefully and cook on the other side for another 8-10 minutes.
- For an extra crispy texture, you can push down on the potatoes gently with a spatula.
Phase 3 – Serve
- Once they’re golden and crispy, remove the potatoes from the skillet and drain on paper towels if needed.
- Garnish with additional salt or fresh herbs if desired.
- Serve warm, allowing everyone to dig in while they’re still sizzling!
Pro Tips for the Best Results
- For a nicer flavor, try mixing the butter with a bit of garlic for extra taste.
- Make sure not to overcrowd the pan—this ensures even cooking and crispiness.
- If you want to try something new, swap out the olive oil for a flavored oil like chili oil.
- Cut your potatoes the same size for even cooking.
- If you’re making a big batch, you can keep them warm in a low oven until serving.
Common Mistakes to Avoid
1. Overcrowding the Pan: If you add too many potatoes at once, they’ll steam rather than fry, resulting in soggy potatoes. Always cook in batches for that perfect crispiness!
2. Not Putting Enough Oil: Oil is your friend when frying! If you skimp, the potatoes won’t crisp up nicely. Ensure there’s enough fat in the pan to coat the base thoroughly.
3. Skipping the Drying Step: After rinsing, if the potatoes are wet, they’ll turn mushy instead of crisping up. Take the time to dry them well for the best texture.
Recipe Variations
- Gluten-Free: This recipe is naturally gluten-free!
- Dairy-Free: Substitute olive oil for butter for a delicious dairy-free option.
- Spicy: Add some cayenne pepper or paprika for a kick.
- Herbal: Toss in rosemary or thyme for an aromatic twist.
- Stovetop/Instant Pot: Feel free to adapt this recipe with your preferred cooking method!
How to Serve Pan Fried Potatoes
Best Pairings:
- Serve as a side with grilled chicken or fish.
- Pair with a vibrant salad for a balanced meal.
Toppings & Garnishes:
- Fresh herbs like parsley or chives add a nice color and flavor.
- A sprinkle of cheese can elevate the dish further!
Make Ahead & Storage
Can I Meal Prep This?
Yes! Pan-fried potatoes are great for meal prep and can be enjoyed throughout the week.
Storing Leftovers
Store in an airtight container in the fridge for up to 3 days. They may lose some crispness, but still delicious!
Freezing
Freezing isn’t recommended for these potatoes as they may become mushy when thawed.
Reheating
Reheat in an oven at 350°F (175°C) for about 10-15 minutes until warmed through, and a bit crispy. You can microwave them too, but they won’t be as crispy.
FAQs
Can I use frozen potatoes? Frozen potatoes may not provide the same texture, but you can use them if you’re in a pinch.
How to make it extra creamy without cream? Use plenty of butter for richness, and you’ll get that creamy feel without any cream!
Can I double it? Absolutely! Just make sure your skillet has enough room to fry them evenly.
How to fix a too-thick soup? Add a bit of broth or water until you reach your desired consistency—easy fix!
Pan-fried potatoes are a delightful dish that’s creamy without needing cream! With just a few simple ingredients, you can create a wonderful side or snack every time. Enjoy giving it a try, and don’t forget to let us know how it turned out!
Pan Fried Potatoes
Ingredients
Main Ingredients
- 1.5 pounds Russet potatoes These starchy potatoes are perfect for frying.
- 2 tablespoons salted butter Adds rich flavor and helps achieve that golden color.
- 2 tablespoons olive oil Great for frying and brings a lovely depth of taste.
- to taste salt Enhances all the flavors.
- to taste black pepper A little spice to elevate your dish.
- 1 teaspoon onion powder (or garlic powder) Adds a savory note.
Instructions
Preparation
- Wash and peel the Russet potatoes.
- Cut them into even-sized wedges for uniform cooking.
- Rinse the potato wedges in cold water to remove excess starch, then drain well.
- Pat the potatoes dry with a clean towel to help them get crispy.
Cooking
- In a large skillet, heat the olive oil and butter over medium heat.
- Once the butter melts, carefully add the potato wedges in a single layer.
- Sprinkle with salt, pepper, and onion or garlic powder.
- Cook for about 8-10 minutes on one side without moving them, until golden brown.
- Flip the potatoes carefully and cook on the other side for another 8-10 minutes.
- For an extra crispy texture, push down on the potatoes gently with a spatula.
Serving
- Once they’re golden and crispy, remove the potatoes from the skillet and drain on paper towels if needed.
- Garnish with additional salt or fresh herbs if desired.
- Serve warm, allowing everyone to dig in while they’re still sizzling!