Pan Fried Potatoes

I first encountered truly great pan fried potatoes at my grandmother's kitchen table when I was about seven years old. She would make them every Sunday morning, and the sound of potatoes sizzling in her cast iron skillet would wake the entire house. I'd watch her, mesmerized, as she carefully arranged each slice in the hot oil, never overcrowding the pan. She had this way of knowing exactly when to flip them – just by the sound and the smell. Years later, when I finally asked her to teach me, I realized it wasn't just about following steps; it was about understanding the potatoes themselves. This recipe is my tribute to those Sunday mornings and the countless batches I've made since. The key is getting your pan properly heated before adding the potatoes, then resisting the urge to move them around too much. Let them develop that golden crust naturally. I've adjusted the herbs slightly from grandma's original – adding paprika for a subtle warmth and using both fresh and dried herbs for depth. But the essence remains the same: simple ingredients, proper technique, and a little bit of love. Every time I make these, I'm transported back to that warm kitchen, learning at grandma's elbow, discovering that sometimes the simplest recipes are the most magical.

Why I love this recipe

There's something deeply satisfying about making these pan fried potatoes that goes beyond just the eating. I love how they transform from humble potato slices into these gorgeous, golden pieces of crispy perfection. The process itself is almost meditative – the rhythmic slicing, the careful arrangement in the pan, the patience required to let them cook properly. But what I truly love is how this recipe connects me to my family history. Every time I make these potatoes, I'm continuing a tradition that spans generations. I love that I can make them with just a handful of ingredients I always have on hand, yet they taste special enough for company. The crispy edges, the creamy centers, the aromatic herbs – each element works in perfect harmony. I love how versatile they are, fitting into any meal, any time of day. But most of all, I love the reactions I get when I serve them. That first bite always brings a smile, sometimes a closed-eye moment of appreciation, and often the question, "Can you make these again next week?" These potatoes have become my comfort food, my go-to side dish, and my connection to cherished memories. They remind me that the best recipes don't need to be complicated – they just need to be made with care.

What You Need From Your Kitchen

• Russet Potatoes: Wash, peel if desired, and slice into even 1/4-inch rounds. Soak in cold water to remove starch.
• Olive Oil and Butter: Combine in hot pan for the perfect balance of flavor and high heat cooking.
• Garlic: Mince finely and add during the last 2 minutes of cooking to prevent burning.
• Fresh Thyme: Strip leaves from stems and add near the end of cooking for maximum flavor.
• Dried Rosemary: Crush slightly between your fingers before adding to release essential oils.
• Fresh Parsley: Chop finely and sprinkle over finished potatoes as a fresh, bright garnish.

Let's Make These Together

Prepare Your Potatoes

Start by selecting firm, unblemished russet potatoes. Wash them thoroughly under cold running water, scrubbing away any dirt. Using a sharp knife or mandoline, slice them into uniform 1/4-inch rounds – consistency is key for even cooking. Place the slices in a large bowl filled with cold water and let them soak for at least 15 minutes. This crucial step removes excess starch, which is the secret to achieving that coveted crispy exterior. When ready to cook, drain the potatoes and pat them completely dry with paper towels. Any moisture left on the surface will create steam instead of allowing them to crisp up properly.

Heat Your Pan Properly

Choose a large, heavy-bottomed skillet or cast iron pan – these retain heat beautifully and create the best crust. Place it over medium-high heat and let it warm for about 2 minutes. Add your olive oil and butter, swirling to coat the entire surface. Watch as the butter melts and begins to foam – this is your signal that the pan is at the perfect temperature. The combination of olive oil and butter gives you the best of both worlds: the high smoke point of olive oil prevents burning, while the butter adds incredible flavor and helps achieve that golden color we're after.

Arrange and Cook First Side

Now comes the part that requires patience. Carefully lay your potato slices in the hot pan in a single layer, making sure they're not touching or overlapping. You might need to work in batches depending on your pan size – never crowd them. Season immediately with salt, pepper, and a sprinkle of paprika. Here's the hard part: don't touch them! Let them cook undisturbed for 5-7 minutes. You'll hear them sizzling and smell that wonderful aroma as they transform. Check the underside of one slice after 5 minutes – you're looking for a deep golden-brown color. If they're not there yet, give them another minute or two.

Flip and Finish

Using a thin spatula, carefully flip each potato slice. They should release easily from the pan if they're properly crispy. Season the second side just as you did the first. Cook for another 5-7 minutes until golden and crispy. In the final 2 minutes, add your minced garlic and herbs. Toss gently but quickly – you want the aromatics to become fragrant and coat the potatoes without burning. The kitchen will smell absolutely incredible at this point.

Serve with Pride

Transfer your golden potato coins to a serving platter, letting them drain briefly on paper towels if needed. Sprinkle with fresh parsley while they're still steaming hot. The herbs will stick to the surface and add a pop of fresh color and flavor. Serve these beauties immediately while they're at peak crispiness. Watch them disappear and bask in the compliments – you've just created something truly special with the simplest of ingredients.

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Switch Things Up

I remember the first time I made these potatoes for my family gathering last spring. I had called my grandma the night before, asking her to walk me through her technique one more time. She laughed and said, "Honey, it's just potatoes, oil, and patience." But as I stood at my stove, watching those potato slices turn from pale to golden, I understood what she meant. The kitchen filled with that unmistakable aroma of crisping potatoes and herbs. My niece walked in and said, "It smells like grandma's house!" That's when I knew I had nailed it. When I brought the platter to the table, still sizzling slightly, there was a moment of silence before everyone dove in. My brother grabbed three slices at once, my dad nodded approvingly, and my mom actually asked me to text her the recipe. The best part? My grandma tried them and said, "You got it right, sweetheart." Now these potatoes have become my signature dish at every family gathering.

Perfect Pairings

These crispy pan fried potatoes are incredibly versatile and pair beautifully with so many dishes. Serve them alongside scrambled eggs and bacon for a hearty breakfast, or pair them with grilled steak and a fresh garden salad for dinner. They're also fantastic with roasted chicken, pan-seared fish, or as part of a weekend brunch spread. For a complete comfort meal, serve them with meatloaf and green beans. They also make an excellent base for loaded potato variations – top them with sour cream, cheese, and chives for an indulgent treat. Don't forget they're perfect for dipping in ketchup, aioli, or your favorite sauce!

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Frequently Asked Questions

→ Why do I need to soak the potatoes in water first?

Soaking potato slices in cold water removes excess surface starch, which can prevent proper crisping. The starch can create a gummy layer that steams rather than crisps. After soaking, make sure to thoroughly dry the potatoes with paper towels – any residual moisture will also interfere with achieving that perfect golden, crispy exterior we're after.

→ Can I use a different type of potato?

While russet potatoes are ideal due to their high starch content and fluffy interior, you can use Yukon Gold potatoes for a creamier texture or red potatoes for a waxier, firmer result. Each variety will give you a slightly different texture, but all can be delicious when properly prepared. Avoid very small or fingerling potatoes as they're harder to slice evenly.

→ My potatoes keep sticking to the pan. What am I doing wrong?

Sticking usually happens when the pan isn't hot enough or when you try to flip the potatoes before a proper crust has formed. Make sure your pan is properly preheated and that you've added enough oil and butter. Most importantly, resist the urge to move or flip the potatoes too early – they'll naturally release from the pan once they've developed a golden crust, usually after 5-7 minutes.

→ Can I make these ahead of time?

Pan fried potatoes are truly best served fresh and hot from the pan. However, if you need to make them ahead, you can partially cook them (about 80% done), then finish them in a hot oven at 425°F for 5-10 minutes before serving. They won't be quite as crispy as fresh-made, but they'll still be delicious. Avoid microwaving as this will make them soggy.

→ How can I add more flavor variations?

This recipe is wonderfully versatile! Try adding smoked paprika instead of regular for a deeper flavor, or toss with grated Parmesan cheese in the last minute of cooking. You can also experiment with different herb combinations like oregano and basil for an Italian twist, or cumin and chili powder for a southwestern version. Some people love adding a splash of white wine vinegar at the end for a tangy kick.

→ What's the best way to slice the potatoes evenly?

A mandoline slicer is your best friend for uniform slices, ensuring even cooking. If using a knife, take your time and focus on consistent thickness – about 1/4 inch is ideal. Too thin and they'll burn easily; too thick and they won't cook through properly. You can also cut a small slice off one side of the potato to create a flat base, making it more stable while you slice the rest.

Conclusion

These pan fried potatoes are more than just a side dish – they're a celebration of simple ingredients cooked with care. The crispy exterior gives way to a tender, fluffy interior that's been kissed with herbs and garlic. Whether you're serving them alongside eggs for breakfast, as a companion to grilled meats, or enjoying them as a snack, these potatoes deliver every time. The beauty of this recipe lies in its simplicity and the nostalgic flavors that transport you straight to grandma's kitchen. Make a batch today and watch them disappear!