These skillet-fried potatoes are extra crispy and make a perfect side dish for your quick lunch or dinner. This is a simple recipe and takes few minutes only to make. You don't need to bake or boil the potatoes before frying.
Skillet fried potatoes are a comforting and satisfying dish you can enjoy year-round. They are versatile, easy to make, and can be tailored to suit your taste preferences. Play around with spices and seasonings to flavor your fried potatoes. Whether making a hearty breakfast or a simple dinner, skillet potatoes will surely be a crowd-pleaser.
Potatoes are a much-loved vegetable indeed. My whole family is a potato fan. And we often make these skillet-fried potatoes and air-fried potatoes. These are quick to make and hardly take 15 minutes plus 7 - 8 minutes of prepping work.
Skillet Fried Potatoes
To make the fried potatoes, you don't need to deep-fry them, which adds more calories and fat. Rather, they can be fried on a skillet with the same texture and doneness. Or even better than the deep-fried potatoes. It's an easy recipe and takes less than 30 minutes to make the dish.
Ingredients -
Potatoes - Take any potatoes. Here, I'm using white potatoes. You can choose russet, yukon gold, red potatoes, baby potatoes, etc
Olive oil - It adds a nice flavor to the potatoes. You can substitute it with any other neutral-tasting vegetable oil.
Seasoning - Salt and pepper. You can add Italian seasonings or spaghetti seasoning.
Herbs - rosemary or thyme. This adds a freshness to the dish. Substitute - dried rosemary or thyme
Step-by-step instructions to make skillet-fried potatoes
Peel off the skin and dice into bite-sized pieces. Keep the size even for even cooking.
Place the diced potatoes in a colander and wash them thoroughly once or twice.
Transfer the potatoes to a bowl of ice water (cold water) and let them rest for 10 - 20 minutes. After that, remove the potatoes from the water and pat them dry with a dry kitchen towel.
Heat a skillet and add oil to it. Once the oil is hot, add potatoes and toss on high flame for a minute. Add salt and pepper to it. Cover with a lid and turn the flame to low. Cook for 7 - 8 minutes.
Occasionally stir and check the doneness of the potatoes if required. After it's almost half done, add fresh rosemary and minced garlic and toss to mix. Cover and cook for another 5 minutes on medium heat (or until the potatoes are brown and tender). Once done, remove from heat, add some fresh cilantro or green onions finely chopped, and serve.
Frequently Asked Questions
Is it necessary to boil potatoes before frying?
No, it's not necessary to boil the potatoes before frying. They can turn fluffy and perfectly cooked inside with a crispy outer layer without parboiling them. Slow cooking over low heat is the key to perfectly done fried potatoes.
Do I need a cast iron skillet for the fried potatoes?
Not. Cast iron skillets are a good tool since they're great at retaining heat while cooking the potatoes, which adds to the browning of potatoes. But you can make them in any skillet, preferably the nonstick skillets or pans.
Do I need to keep the skin on?
This is completely a personal preference. You can make them both ways, with skin or without skin. They taste great in any way.
How do I make my skillet potatoes crispy?
To make them extra crispy, soak the potatoes in ice water. Washing potatoes after chopping helps in removing extra starch. Then, soak in ice water for 10 minutes. This will help make the skillet potatoes crispy and help them stay crispy for a long time.
Storage and Reheat
To store the leftovers, cool them to room temperature. Then, store in an airtight container and refrigerate. They stay good for up to 4 days. To reheat, transfer the potatoes to a microwave-safe bowl and heat for 1 minute at a high temperature. You can also saute the potatoes on a skillet on the stovetop. To reheat on the skillet, heat 1 tsp of oil in a skillet and transfer the potatoes to the pan. Drizzle a few drops of water over them. Toss and cook for 1 - 2 minutes on medium-high heat. Add some fresh herbs to it.
Skillet Fried Potatoes
Equipment
Ingredients
- 1 lb potatoes
- 2 - 3 tbsp olive oil
- 1 tsp salt
- ยฝ tsp ground black pepper
- 5 - 6 garlic finely chopped
- 1 - 2 rosemary sprigs ยฝ tsp dried rosemary herbs
Instructions
- Peel off the skin and dice into bite-sized pieces. Keep the size even for even cooking.
- Place the diced potatoes in a colander and wash them thoroughly once or twice.
- Transfer the potatoes to a bowl of ice water (cold water) and let them rest for 10 - 20 minutes.
- After that remove the potatoes from the water and pat dry with a dry kitchen towel.
- Heat a skillet and add oil to it.
- Once the oil is hot, add potatoes and toss on high flame for a minute.
- Add salt and pepper to it.
- Cover with a lid and turn the flame to low. Cook for 7 - 8 minutes.
- Occasionally stir and check the doneness of the potatoes when required.
- After it's almost half done, add fresh rosemary and minced garlic and toss to mix.
- Cover and cook for another 5 minutes on medium to low heat (or till the potatoes are cooked brown and tender).
- Once done remove from heat and serve.
Notes
Storage & Reheat
To store the leftovers cool them to room temperature. Then store in an airtight container and refrigerate. They stay good for up to 4 days. To reheat just transfer the potatoes to a microwave-safe bowl and heat for 1 minute at high temperature. You can also saute the potatoes on a skillet on the stovetop. To reheat on the skillet, heat 1 tsp of oil in a skillet and transfer the potatoes to the pan. Drizzle a few drops of water over them. Toss and cook for 1 - 2 minutes on medium-high heat. Add some fresh herbs to it.Nutrition
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