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Pan-Fried Potatoes Recipe

Fried potatoes recipe
Fried yellow and purple potatoes with onion

I hesitated in writing this post, thinking, “Everyone already knows how to make fried potatoes, right?”  While this is probably true, I think everyone needs a good reminder once in awhile. I personally can go months or years forgetting about some of my all-time favorite meals!

Fried potatoes recipe

Fried potatoes with onion, red pepper, garlic, and spicy Chilean pebre sauce

Fried potatoes is my ultimate go-to meal. One that I always seem to have the right ingredients on hand to make. For me, nothing beats a pan full of hot and crisp fried potatoes. I never make them the same way twice – but I am particularly fond of spice so I usually add in a spicy element (like cayenne, serrano peppers, Fresno chilies, or spicy Chilean pebre sauce). Also, I usually throw in whatever extra ingredients I have on hand, such as green or red pepper, garlic, roasted corn, mushrooms, or even eggs.

Fried potatoes recipe

Fried potatoes with onions, eggs, and cheese

I think these fried potatoes are worthy of a blog post because they’re super cheap, modifiable, and appropriate not only for breakfast or lunch, but also for a quick throw-together meal for one. Hearty, unfussy, and nourishing. A use-what-you-already-have sort of meal. Please feel free to add your own ideas below!

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Pan Fried Potatoes Recipe

Yield: 2 servings

Prep Time: 15 min

Cook Time: 10 min

This is the basic, bare-bones recipe for fried potatoes. Add your own favorite vegetables, herbs, and spices to make this dish your own.
Par cooking the potatoes: If you are shredding potatoes or cutting them very thin, you can avoid par cooking them. However, if you're cutting the potatoes into larger chunks, you may want to partially cook them in water before transferring to the skillet. You want the potatoes to be crispy on the outside and soft on the inside.

Ingredients:

2 potatoes, shredded or sliced thin
1 tablespoon oil
1 small onion, diced
Salt and pepper, to taste

Directions:

Shred or slice potatoes and rinse with cold water. Drain and dry potatoes completely, using a paper towel to remove excess water, if necessary.
Heat oil in a large frying pan over medium-high heat. Add onions and then potatoes. Cook for about four to five minutes on one side, then flip over to brown the other side. Stir potatoes to avoid burning, and to ensure even cooking. Add a bit more oil to the pan, if necessary. Season with salt and pepper.

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4 Responses to “Pan-Fried Potatoes Recipe”

  1. 1

    Patent Attorney — April 23, 2012 @ 9:49 am

    Adding spice and lots of other ingredients works really well I think The recipe is still easy because you’re not swapping between lots of different pans – it’s all being fried together (which actually works better in terms of flavour too as everything absorbs the flavours of everything else as they cook together).

  2. 2

    Terry — April 28, 2012 @ 2:44 am

    Hi Haley,
    Grilled some potatoes tonight with cilantro. Have some leftovers for breakfast tomorrow. Always great with spicy brown or horseradish mustard.

    • Haley replied: — April 28th, 2012 @ 7:52 pm

      Yum.. The horseradish idea sounds wonderful!

  3. 3

    Michael Scott — May 30, 2012 @ 8:19 pm

    I really do love pan fried potatoes. A lot of people give the potato a bad rap because of all the junk food made out of them, but they are actually very healthy. They have a lot of vitamin C, and a good helping of B6. Did you know that frying a potato triples the calories? Anyway, I love reading your blog. I wrote a post up about Health Benefits and Cooking Techniques of the Potato. I also do a pan fried potato but with eggs on top!

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