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Pan-Fried Potatoes: the recipe for a crunchy and tasty side dish

Total time: 15 Min
Difficulty: Low
Serves: 6 people
By Cookist


a knob
Extra virgin olive oil

Pan-fried potatoes are one of the most popular side dishes among children and adults, perfect to accompany meat or fish-based main courses. Simple to make, you can serve it on any occasion, from an informal family lunch to a special festive dinner.

Simply cut the yellow potatoes into chunks, previously blanched in boiling water for a few seconds, then cook them in a pan with a drizzle of extra virgin olive oil and a knob of butter; the result will be tender on the inside and crispy on the outside.

These crispy skillet-fried potatoes delicacy that no one will be able to resist and that you can enrich with spices. Enjoy them immediately by dipping in your favorite sauce and serving them to a roast, a delicious hamburger or grilled fish.

What are the best Potatoes for Pan Frying?

We suggest you use new and very fresh potatoes, preferably with white or yellow flesh as they're soft inside and crunchy on the surface. Baby potatoes or Yukon Gold are perfect.

Should you boil Potatoes before Frying?

No, you don't have to. But if you want to make them super crispy you should blanch them in boiling water for a few minutes until the starch on the potatoes is gone.

Tips for Crispy Skillet-Fried Potatoes

If you don't want to overcook your potatoes, cut them of equal size, so that the cooking is uniform.

To prevent fried potatoes from being soggy, make sure to use the olive or vegetable oil.

For a more savory result, you can leave the skin on, while we suggest soaking them in cold water for about 30 minutes – changing the water from time to time – to remove excess starch.

For an even more intense flavor, you can flavor them with a mix of spices of your liking, with aromatic herbs, fresh or powdered, or with sweet paprika.

To prevent sogginess, do not cover cooked potatoes as the humidity compromises their crunchiness.

How to store Pan-Fried Potatoes

Pan-fried potatoes are preferably eaten hot and at the moment; alternatively, you can store them in a special airtight container in the refrigerator for about 1-2 days.

How to make Pan-Fried Potatoes


Wash the potatoes thoroughly (1).


Peel them with a knife or potato peeler (2).


Boil them in boiling water for a few seconds (3).


Drain and let them cool (4).


Cut the potatoes into chunks (5).


Transfer the potatoes to a pan with a drizzle of extra virgin olive oil (6).


Let them brown over medium heat (7).


Add a knob of butter (8).


Continue cooking for about ten minutes (9).


Once golden and crunchy, turn off the heat (10).


Season with salt (11) and spices.


Serve your potatoes with your favorite sauce (12).

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