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These Skillet Fried Potatoes are charred, crunchy, and full of flavor. Consider this your new go-to side dish to family dinners or base component to a breakfast skillet. Loaded with simple flavors from onion to Italian Herb Seasoning, you’ll find it pairs perfectly with just about anything.
The Secret to Skillet Fried Potatoes
I wish I could limit it to one factor but really the perfect skillet potatoes is like the perfect storm of many little things done right. First, a cast iron skillet. Now, if you’re here chances are you’re rolling your eyes at me like, “duh – I knew that.” But for those who have just found me, I’m telling you to pick your best seasoned skillet with standard edging, not the short nor the deep stuff.
Secondly, the ingredients need to be on point. Grass-fed or local salted butter is your friend. The super yellow, creamy, delicious stuff that adds 10 pounds to your waistline just by looking at it. Baby potatoes, red or yellow, are your friend. If you only have the larger, more mature of the yellow or red you can use those. What you’re wanting is a potato low in starch. I choose Baby Yukon Gold potatoes so I could quarter them and leave the skin on. If dealing with larger potatoes you do run the risk of some middle pieces getting over cooked and more mushy. The ones in this recipe hold their shape nicely.
Lastly, use an oil with a high smoking point like vegetable oil, peanut oil, canola oil, or safflower oil in conjunction with the butter listed above. Butter by itself has a high smoke point. We’re going to get this skillet nice and hot, and the potatoes need to sit for a while after each tossing. We want some char on the potatoes, but not on the entire thing. Using a mixture of the high smoking point oil and butter will give us a good mixture of both flavor, char, and non-char.
Common Questions About Pan Fried Potatoes
Skillet Fried Potatoes
- 12 inch cast iron skillet
- lid for skillet
- Cutting board
- 3 Tablespoons vegetable oil
- 1 Tablespoon butter
- 1 pound baby Yukon Gold potatoes quartered
- 1 small yellow onion diced
- 2 teaspoons sea salt fine
- 1/2 teaspoon pepper finely ground
- 1 Tablespoon Italian Herb Seasoning
- Quarter the potatoes into 1-inch chunks. Heat the oil and butter in a 10 to 12 inch skillet on the stovetop over medium heat. Once the butter is melted, add the potatoes and toss to coat with oil and butter. Once coated, arrange in a single layer as best as possible.
- Cover with a tight fitting lid and allow to cook on medium-low for ten minutes. After which, flip the potatoes and add the diced onion. Cover and cook for another five minutes.
- Add all the spices and do a final flip of the potatoes and onions. Cook uncovered for another five minutes. Test with a fork for doneness. Use a set of tongs as needed to brown any sides that were missed.
- Garnish with fresh herbs if desired.