Make your own crispy-edged, golden browned fried potatoes. A quick and easy side dish that can be served alongside eggs at breakfast, a sandwich at lunch, or with a yummy grilled steak for dinner.
These fried potato recipes maximize the crisp-to-creamy contrast in each chunk of potato. We’ve tested and retested every variable, from cut size to potato type to boiling and roasting methods. The result is this fried potato recipes, which we firmly and un-humbly believe will deliver the greatest fried potatoes you’ve ever tasted: incredibly crisp and crunchy on the outside, with centers that are creamy and packed with potato flavor. We dare you to make them and not love them. We double-dare you.
Fried potato recipes.
Fried Skillet Potatoes.
Put down the potato peeler. These go-with-anything spuds will be a crispy sensation once they hit the dinner table. What sets them apart from other crispy potatoes you might have encountered is the cooking process, which involves parboiling the potatoes before crisping them in a skillet. This allows for some of the starch to the cook-off, while also adding a big dose of flavor thanks to the salted water. Not to mention, it speeds up meal prep. Simply parboil a big batch of cut potatoes over the weekend and fry in batches during the week. If you’re wondering why we opted to use dried spices instead of the fresh stuff, it’s all about their impact. Using dried spices brings a more concentrated flavor that works wonders on these toasty little taters. Just make sure you follow the instructions and give the spices a spin in your hot skillet—it’ll really bring out their full flavor.
Butter Fried Potatoes.
This is not the healthiest dish, although it is delicious. For the people who do not like them, the onion is optional. I make it for my family often and the restaurant I work at changed their recipe to this! Add diced tomatoes alongside the onion and garlic for a tasty addition.
German Fried Potatoes.
Pan-fried, golden brown, red potatoes are glazed in an apple cider vinegar pan sauce with crumbled bacon and chopped green onions. This German Fried Potatoes recipe delivers on flavor and is a great side dish at any time of year!
What kind of potatoes can I use?
So many potatoes, so little time! For my German Fried Potatoes recipe my go-to are small red potatoes, but here are some alternatives to suit anyone!
- Red Potatoes – With their waxy, moist, smooth and creamy texture, red potatoes are subtly sweet in flavor and boast a medium sugar content: Chieftain, Norland, Red La Soda, Pontiac and Ruby
- Yellow Potatoes – Yellow potatoes have a subtly sweet, rich and buttery flavor and a medium sugar content: Yukon Gold, Yellow Finn, Agata, Santina and Bintje
- White Potatoes – These are medium-starch potatoes with a slightly creamy, dense texture and thin, delicate skin. White potatoes have a subtly sweet and mild flavor and low sugar content: White Rose, Cascade, Superior, Kennebec, and Cobbler
Ukrainian Pan Fried Potatoes Recipe.
These Ukrainian Pan-fried potatoes aren’t difficult but there is a trick to getting that crispy crust and tender, buttery interior consistently. Continue reading to see how.
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Southern Fried Potatoes.
Southern-fried potatoes feature tender cubed russet potatoes and chopped onions which are pan-fried to create a delectably crisp charred crust.
No one quite does comfort food quite like the good folks of Dixie. I’m in firm belief, southern grandmothers are culinary wizards wielding cast iron skillet magic wands. However, rest assured, there is no magic needed to replicate this rustic side dish, just some potatoes, onions, and glorious fat.
Southern-fried potatoes are essentially pan-fried potatoes and onions. As the name implies, this is a popular southern dish, however, it is commonly prepared in other regions as well, often referred to as country fried potatoes (which can vary in preparation).
The basic idea of the dish is to cook the potatoes in a skillet until tender and leave them alone long enough to form a crisp brown crust before flipping and creating more crust on the other side.
Ultra Crispy Baked Potato Wedges.
Let’s make homemade crispy potato wedges. Yes. These potato wedges are impossibly crispy and crackly on the outside, with tender, pillowy potato insides. They’re the perfect homemade solution any time the French fry craving strikes.
These wedges are generously seasoned with pepper, garlic powder, and onion powder before baking, which makes them mysteriously and utterly irresistible.
Since these potato wedges are baked in heart-healthy olive oil, rather than deep-fried in canola oil, they are far more redeeming than your average French fries. They’re as healthy as fries can be, basically.
Easy Fried Potatoes.
It’s so much easier than you think to cook potatoes—especially if they’re Little! Get started with this simple recipe with five ingredients you probably already have in your pantry.
Easy Skillet Fried Potatoes.
Onions, bell peppers, and some (optional) garlic flavor these skillet fried potatoes. These home fries are the perfect side dish to serve with a hearty breakfast or brunch. They’re an excellent dinner side as well.
The best potatoes to use for home fries are waxy or medium starch, like red bliss or round white. New potatoes have fabulous flavor when fried, and a good choice if the season is right. You can also make this dish with leftover potatoes. See the tips and variations below the recipe.
Perfect Pan-Fried Potatoes.
A lot of pan-fried potatoes (or crispy breakfast taters) take way longer than they should. You’re first asked to boil the potatoes then chop and fry them. We can hardly think of anything more annoying. Especially if you’re feeling lazy, hungover, or rushed—or all of the above. The truth is, you don’t need to pre-cook the potatoes at all. You just need to slice ’em thin and choose the best oils…plural! Below are our top tips for pan-fried potato perfection.
The case is different for herbs. If you’re using heartier stemmed herbs, like rosemary or thyme, it’s fine to add them at the beginning of the cooking process. Things like chives, parsley, or basil, should be used at the last minute, lest you want them wilted and sad.
Super Seasoned Pan-Fried Potatoes.
Presenting the perfect comfort food way to use up leftover baked potatoes: Super Seasoned Pan Fried Potatoes!
Here’s an unapologetic comfort food side dish for a too-cold day here in Chicago. Seriously: They’re predicting snow accumulation for Halloween? Nooooo! Let’s make ourselves feel better about the weather today by turning leftover baked potatoes into these Super Seasoned Pan-Fried Potatoes.
Whenever I cook up baked potatoes in the oven or the toaster oven, I throw in a few extras to enjoy leftover or to use in other recipes — as long as you’re heating up the oven anyway, why not? Potatoes tend to take way too long to pan fry for my impatient family, but we resolve that issue here by starting with ones that are already cooked through. Planned leftovers are simply the best, I tell ya.
The Most Addicting Pan-Fried Potatoes.
Fried Potatoes are perfect for breakfast! They are also a great side dish, especially with meat such as Smoked Honey BBQ Baby Back Ribs, Rib Eye with Garlic Mayonnaise Sauce, Smoked BBQ Meatloaf, or hamburgers.
Of course, these are also amazing all by themselves! You can even jazz them up by adding crumbled bacon or fried onions and peppers.
These fried potatoes will be sure to satisfy any potato craving! That is until they are all gone… then you will immediately want more!
Rosemary Garlic Fried Potatoes.
Sometimes you just need to throw potatoes in a pot and fry them. You just do. But in all my experience with frying potatoes through the years, I’ve found that simply throwing them (however violently) into a pot of oil when they’re raw just will never result in that magical, crispy wonderfulness that potatoes are meant to have. The best approach, I’ve found, is to cook the potatoes (whether by boiling or roasting) before frying them. The result is crispy, awesome potatoes every time!
Make these the next time you’re serving up steaks, burgers, pork chops…or anything! And I wouldn’t put it past myself to serve these with a salad. (But maybe that’s just me.)