This pan fried potatoes recipe has been a touchstone in my kitchen for years and it always brings back that warm, nostalgic feeling of Sunday dinners at my grandmother's table. I discovered this exact combination one rainy afternoon when I wanted the comfort of a potato dish made with very little fuss. The method is straightforward but the result is surprisingly complex: crispy, golden-brown edges and pillowy interiors that soak up a little salt and browned onion. It’s one of those recipes that tastes like home and travels well to holidays, weeknight dinners, or a lazy weekend brunch.

The texture is the star here: the outside develops a caramelized crunch while the inside remains soft and fluffy when sliced to the recommended thickness. Using russet potatoes gives you that starchy interior that crisps beautifully, and finishing with a scatter of chopped onion or a touch of onion powder brings a sweet-savory lift. This dish is perfect to teach a beginner basic stovetop control and pan management, and it reliably pleases picky eaters—my family always asks for seconds.

Ingredients

• Russet potatoes (5 medium): Choose firm, dry potatoes without sprouts or green spots. Russets are ideal because their starchy flesh crisps on the outside yet stays soft inside when sliced about 1/8 inch thick. If you prefer waxy texture, use Yukon Golds and expect slightly less crisping.
• Vegetable oil (3 tablespoons): Use a neutral oil with a high smoke point such as refined vegetable oil, canola, or sunflower. Avoid extra-virgin olive oil for high-heat frying; the flavor will be stronger and it may smoke sooner.
• Onion (1/2, optional): A yellow onion adds a sweet caramelized note. Chop finely so it cooks evenly with the potato slices. If you skip fresh onion, 1/2 teaspoon onion powder is a good substitute.
• Salt (1/2 teaspoon): Kosher salt or table salt is fine; adjust to taste. Salting while the potatoes are still slightly undercooked helps the seasoning penetrate the interior.
• Black pepper (1/2 teaspoon): Freshly cracked black pepper provides a subtle heat. Adjust to taste and reserve a little for finishing if desired.

Instructions

Prepare the potatoes: Wash, peel, and slice the potatoes into consistent 1/8 inch (about 3 mm) slices so they cook evenly. A mandoline helps for speed and uniformity, but a sharp knife and steady hand work fine. Rinse briefly to remove excess surface starch and pat dry with paper towels to help the slices brown. Chop the onion: If using fresh onion, chop half a medium onion into small pieces so it softens quickly. Keep the onion separate until the potatoes are partially cooked to avoid burning it in the hot oil. Heat the skillet and oil: Place a large heavy skillet (cast iron or stainless steel) over medium heat and add 3 tablespoons of vegetable oil. Warm the oil until it shimmers—this usually takes about 1 to 2 minutes. For temperature control, medium heat is roughly 325–350°F in a heavy skillet. Do not let the oil smoke. Cook covered until partially done: Arrange the potato slices in a single layer as much as possible and cover the pan. Cook for 10 to 15 minutes, checking after 10 minutes; the slices should be slightly browned around the edges and tender when pierced with a fork but not completely soft. The cover creates steam that cooks the centers while the oil starts crisping the edges. Season and add onions: Uncover, season with 1/2 teaspoon salt and 1/2 teaspoon black pepper, and gently stir in the chopped onion if using. Stir carefully to avoid breaking the slices—use a thin spatula and lift rather than smash. Finish uncovered to brown: Cook uncovered for an additional 8 to 10 minutes, stirring frequently so slices brown evenly on multiple sides. Watch for deep golden color on edges and occasional crisped, lacy pieces—those are delicious. Reduce heat slightly if edges brown too fast before centers are tender. Serve immediately: Transfer to a warm plate, adjust seasoning to taste, and serve hot. Enjoy immediately for the best contrast between crisply browned edges and tender centers.

Storage Tips

Store cooled leftovers in an airtight container in the refrigerator for up to 5 to 7 days. To reheat and restore crispness, heat a skillet over medium-high heat with a teaspoon of oil and pan-fry the potatoes for a few minutes, flipping occasionally until they regain color and texture. For longer storage, freeze portions on a tray until solid, then transfer to a freezer bag for up to 3 months; thaw in the refrigerator before reheating in a skillet or oven. Avoid microwaving if you want to preserve crispiness—microwaving will soften the exterior.

Ingredient Substitutions

If you prefer a slightly creamier interior, switch to Yukon Gold potatoes; they brown but remain a touch waxy. Use olive oil sparingly if you like its flavor—choose regular olive oil and cook at a slightly lower heat to prevent smoking. Swap fresh onion for 1/2 teaspoon onion powder if you want less texture but still want onion flavor. For added herbaceous notes, finish with chopped parsley, chives, or a squeeze of lemon. To make spicier potatoes, add 1/4 teaspoon cayenne or 1/2 teaspoon smoked paprika when seasoning.

Serving Suggestions

Serve alongside fried or scrambled eggs for breakfast, or pair with grilled chicken or pan-seared fish for a satisfying dinner. These potatoes also make a great base for a breakfast skillet—top with sautéed peppers, onions, and a poached egg. Garnish with minced fresh parsley, crumbled bacon, or a dusting of cheddar if not keeping dairy-free. For a brunch board, put them in the center surrounded by pickles, soft cheeses, and cured meats.

Cultural Background

Pan-fried potatoes are a simple preparation found across many American household traditions, resembling various regional renditions such as country-style fried potatoes or home fries. The technique of slicing thinly and frying until crisp draws on practical peasant methods of stretching simple ingredients into a satisfying side. Across cultures, similar approaches exist—think of Spanish patatas a la plancha or German bratkartoffeln—each with subtle differences in fat choice, seasonings, and accompaniments.

Seasonal Adaptations

In spring and summer, add fresh herbs like tarragon or chives right at the end for brightness; in autumn, stir in a teaspoon of chopped rosemary and a sprinkle of smoked paprika. For winter comfort, fold in cooked, chopped root vegetables such as carrots or parsnips midway through to create a heartier pan. During holiday meals, serve alongside roasted meats and a simple pan gravy to tie the plate together.

Meal Prep Tips

Par-cook the potatoes by slicing and simmering them for 3 to 4 minutes until just tender, then cool and refrigerate in a single layer on a tray. When ready to serve, finish in a hot skillet to crisp the exterior—this shortens hands-on time and produces fresh results. Store prepped slices in an airtight container for up to 24 hours. For grab-and-go breakfasts, portion into meal prep containers and reheat in a hot skillet each morning.

These pan fried potatoes are comfort food in its simplest, most honest form. Whether you’re feeding a crowd or making a quiet meal for two, their straightforward technique and dependable flavor make them a true kitchen staple. Try making them your own with herbs, spices, or a finishing acid, and enjoy the little ritual of turning simple ingredients into something memorable.