Perfect, Easy Pan Fried Potatoes (2 Ways)

These pan fried potatoes are the perfect bestie for any main dish or breakfast menu! Plus, there’s no need to pre-cook, soak, or otherwise baby these taters. This simple method equals a mouthwatering result.

My mama makes the best fried potatoes with sauteed veggies. This side is a combination of potatoes and whatever vegetables are left in the fridge, which are somehow transformed into a heavenly medley (and covered in cheese, of course.)

While these classic fried potatoes may not be quite as good as hers, they come pretty close.

I remember my first experience trying to make fried potatoes as a newlywed – those stinking potatoes wouldn’t cook! They took like an hour to soften, and I vowed never to make them again.

Then, I discovered the magic of lids. It’s the simple things, guys.

And today, I’m going to teach you 2 easy methods (mine and my mom’s) for making mouthwatering home fried potatoes!

Tender with crispy bits and caramelized onions, these taters go perfectly with pretty much any meal you can think of. (Can you say breakfast? BTW, here’s how to make the fluffiest scrambled eggs to go with these taters.)

2 Easy Ways to Make Home Fries

We are learning how to make fried potatoes 2 simple ways – with cooked and uncooked potatoes.

• Pre-baked Potatoes: The easiest way to make fried potatoes is to use leftover, pre-baked potatoes (my mama’s method). This method ensures your potatoes are cooked through, and it’s easy to get the outside crispy instead of soggy. Plus, they fry up really fast! Simply bake extra potatoes while you’re already making them for a meal, and save in the fridge for making fried potatoes that week.
• Raw Potatoes: If you’re not much of a pre-planner, making fried potatoes using raw potatoes is easy too. The KEY is steaming the potatoes for a few minutes with a lid over the pan. But, you have to be careful using a lid because you still want crispy potatoes that aren’t soggy. So we are going to steam for part of the cook time and remove the lid for the last few minutes. It’s simple!

3 Keys to Amazing Fried Potatoes

One thing I love about both of these recipes is that you don’t have to “baby” these potatoes. A lot of other recipes call for pre-soaking or boiling the potatoes, which takes a lot of time and simply isn’t necessary.

Not only am I sharing 2 methods for yummy home fried potatoes, here are 3 keys to making sure they turn out great.

1. Don’t overcrowd the pan.

Dice or slice your taters in a similar size and make sure they’re spread evenly around the pan. If you try to squeeze too many potatoes into the pan, they’re more likely to get soggy (guilty).

2. Use enough oil and butter.

Now is not the time to skimp on the oil to save calories or whatever. Oil is key to the flavor of these potatoes, plus it helps make sure they don’t stick.

3. Get your pan nice and hot before frying.

Better yet, heat your skillet BEFORE adding the oil. Make sure it’s hot, but not smoking. Apparently, adding oil to a cold skillet and then heating can cause food to stick.

Want more tasty side dishes to try?

• Perfect Homemade Butter Biscuits
• Tomato, Cucumber, & Onion Salad (better than Cracker Barrel)
• 4th Generation Crispy Cornbread
• 30-Minute Smashed Baby Potatoes with Lemon & Tarragon

Pan Fried Potatoes Recipe Notes

Here are some more simple tips to ensure fried potato success:

• Be sure to cut all your potatoes close to the same size. This ensures even cooking (especially important if you’re using raw potatoes).
• Use whatever potatoes you prefer, but note that some people think yukon gold are superior for frying and that russet potatoes are more likely to stick because they’re starchier. But I’m using russets today, so… it’s your choice.
• This recipe calls for half vegetable oil (I like using fractionated coconut oil – it’s healthy and easy to pour but doesn’t taste coconutty) and half butter. The butter adds a wonderful depth of flavor – don’t skip it!
• Get creative and add whatever veggies that strike your fancy. Some great additions include peppers, squash, and garlic. I’m simply using onions here. If you’re using raw potatoes, it’s best to cook them a few minutes before adding other softer veggies like onions (you don’t want them to burn).
• Seasoned fried potatoes are the best! You can use a variety of spices and herbs. Some nice ones include parsley, rosemary, turmeric, and red pepper flakes. In this recipe, I’m simply using paprika and a bit of salt & pepper.
• You can use whatever pan you like, but I prefer cast iron like this – it ensures even cooking and makes burning/sticking less likely. Or, try this cool hack to season your stainless steel pans and stop food from sticking.

Both recipes are listed below! We’re starting with the classic version, so scroll to the bottom if you also want the quick, pre-baked fried potatoes!

What’s your favorite comfort food?

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