Pan Fried Potatoes
A quick and easy recipe for pan-fried potatoes that are crispy on the outside and creamy on the inside, perfect as a side dish or a snack.
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!
Notes
For best results, do not overcrowd the pan to ensure even cooking. You can also substitute the butter with flavored oils for a twist.