Name: Skillet Fried Potatoes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 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

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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

No you do not have to soak, nor boil the potatoes prior to pan frying. During the cooking process the skillet will be covered with a lid in-between flipping the potatoes which will effectively steam them an cook them through.

You can really add whatever spice combination you desire. One thing to keep in mind is that some spices, like powders, burn more quickly than say a dry herb seasoning. So while you can add herb seasoning about halfway through, you would want to wait until the very last few minutes to add in any powdered spices so you don’t end up with a bitter taste. Fresh herbs should always be added just prior to serving for best appearance.

what to serve with

Fried Potatoes

Skillet Fried Potatoes

Author Katie Chase

Course Basics, Breakfast, Side

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Easy Skillet Fried Potatoes are made with oil, butter, onions, and delicious Italian Herbs in a cast iron skillet for a smoky char and quick side dish in less than 30 minutes.

Equipment

12 inch cast iron skillet
spatula
lid for skillet
Knife
Cutting board
tongs

Ingredients

▢ 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

Instructions

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.

Nutrition

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Skillet Fried Potatoes