Pan Fried Potatoes

Pan Fried Potatoes

This easy pan fried potatoes recipe shows you how to make crispy, golden potatoes in a cast iron skillet with butter and bacon grease. Boiled gold potatoes are sliced and fried until crispy then tossed with bacon, onions, garlic and spices. A perfect side dish for breakfast, brunch or dinner.

Crispy pan fried potatoes are the ultimate comfort food side dish. This easy cast iron skillet recipe transforms simple boiled gold potatoes into fork-tender spuds with a crispy, golden exterior. Sliced potatoes are fried in buttery bacon grease for maximum flavor, then tossed with crispy bacon bits, caramelized onions, garlic and spices.

The secret is parboiling the potatoes before frying. This softens them up so they fry up extra crispy outside but stay nice and fluffy inside. One bite will have you hooked on this bacon-y, crispy potato goodness. An easy 30 minute recipe you can make for breakfast, brunch or dinner. Serve these crowd-pleasing potatoes alongside eggs, chicken or steak.

What kind of potatoes work best for pan frying? 

I recommend using a medium starch potato like Yukon Gold or red potatoes. The starch helps the exterior get crispy when fried. New potatoes or russets also work but may need a longer cook time. Avoid waxier potatoes like fingerlings.

Can I use olive oil instead of butter to fry the potatoes? 

Yes, you can use olive oil or a neutral oil like vegetable or canola. Butter provides great flavor but has a lower smoke point. If using oil, add a couple tbsp of butter at the end for flavor.

How long will these pan fried potatoes keep? 

They will keep 3-4 days stored covered in the fridge but are best served fresh and hot. Reheat leftovers in a skillet over medium heat with extra butter or oil. Add salt just before serving, as this can draw moisture from the potatoes during storage.

What is the best way to reheat these potatoes? 

I recommend re-frying the potatoes to restore their crispness when reheating. Place them in a hot skillet with a little butter or oil. Fry over medium heat until hot, 4-5 minutes, stirring occasionally.

Can I prepare these potatoes ahead? 

Yes! You can boil and cut the potatoes up to 8 hours in advance. Store them in a bowl of cold water in the fridge until ready to fry. Drain, pat very dry and fry as directed.


  • 6 medium gold potatoes, cut into quarters (about 2 lbs)
  • 1 medium yellow onion, diced
  • 4 slices bacon, chopped
  • 3 Tbsp butter
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1/4 cup fresh parsley, chopped
  • Salt and pepper to taste


  1. Step 1: Bring a large pot of salted water to a boil. Add the potatoes and cook for 10-15 minutes until just fork tender but still quite firm. Drain and set aside to cool slightly.
  2. Step 2: While the potatoes are cooking, heat a large cast iron skillet over medium heat. Add the bacon and fry until crispy, 5-7 minutes. Remove with a slotted spoon and set aside on paper towels.
  3. Step 3: Pour off all but 1 Tbsp bacon grease. Add the onions to the skillet and sauté for 5-7 minutes until softened and browned. Remove the onions and set aside with the bacon.
  4. Step 4: Return the skillet to medium heat and melt the butter. Once melted, add the boiled potatoes and arrange them in a single layer in the skillet. Fry undisturbed for 2-3 minutes per side until deeply golden brown. Recipe by
  5. Step 5: Return the onions and bacon to the skillet and add the garlic and smoked paprika. Toss gently to combine. Continue frying for another 2-3 minutes.
  6. Step 6: Remove pan from heat. Season generously with salt and pepper. Mix in the chopped parsley. Serve immediately while hot and crispy.


These crispy pan-fried potatoes pair perfectly with eggs for breakfast or brunch. For dinner, try serving them alongside chicken or steak. Leftovers can be stored covered in the refrigerator for 2-3 days, though best when fresh. Reheat in a skillet over medium heat with a little butter or oil.

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