Make Perfectly Seasoned and Crispy Pan-Fried Potatoes

These crunchy, properly seasoned pan-fried potatoes are irresistible! You’ll have the best side dish in 20 minutes using just one pan.

These pan-fried potatoes go with almost everything and are also delicious on their own!

Why Is This Recipe So Delicious?

• They’re crispy on the outside and tender on the inside! You can obtain the taste and texture of deep-fried potatoes without the added oil by pan-frying potatoes.
• These potatoes are mildly seasoned and go well with just about anything! Serve these crisp potatoes with scrambled eggs for a quick breakfast or roasted chicken for a delicious meal.
• This recipe is simple to make because the pan performs all of the work! Simply combine all ingredients in a pan, pan-fry on one side, then flip and pan-fry on the other.

Important Ingredients

Baby Potatoes – This cooking method works well with baby potatoes (sometimes known as “new potatoes”).

They’re simple to slice into even 1/4-inch rounds and cook until crispy. I like how light and buttery they are, but any white potato would do in this recipe.

Vegetable Oil — Because vegetable oil has a high smoking point, we utilize it in this pan-fried potatoes dish. As a result, even if the potatoes are cooked at a high temperature, they will not burn.

The neutral flavor of vegetable oil is also a plus. If you want to add butter or olive oil for taste, do it at the very end of the cooking process.

Chef’s Advice

• Use a cast-iron skillet for this dish if you have one. Cast-iron is fantastic for circulating heat, resulting in evenly cooked crispy pan-fried potatoes. If you don’t have a cast-iron skillet, a nonstick skillet will suffice!
• You can use whichever spices you choose in this recipe! Chili powder smoked paprika, and garlic powder all work well in this recipe. However, keep in mind that dried herbs can burn rapidly, so toss them in last, along with the fresh thyme.
• Before converting the potatoes into crispy pan-fried potatoes, there’s no need to peel them. Wash the potatoes thoroughly before slicing them into 1/4-inch circles. You may also slice the potatoes even thinner if you want them to be even crispier, like potato chips. Thinner potatoes, on the other hand, will cook considerably faster!

Crispy Pan-Fried Potatoes

These crunchy, properly seasoned pan-fried potatoes are irresistible! You’ll have the best side dish in 20 minutes using just one pan. These pan-fried potatoes go with almost everything and are also delicious on their own!

Ingredients

• 1 pound of baby potatoes sliced into 1/4-inch rounds, see Notes
• 2 tablespoons vegetable oil see Notes
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon fresh thyme

Equipment

• Large skillet

Instructions For Crispy Pan-Fried Potatoes

1. In a large skillet over medium heat, heat the vegetable oil, then add the potatoes in a single layer.
2. Cover with a lid and cook for 5-8 minutes after adding half of the salt and pepper.
3. Remove the lid, flip each potato, season with the remaining salt and pepper, and simmer for another 8-10 minutes.
4. Remove the lid and add the fresh thyme, cook for 1 minute, then remove from the heat and serve right away.

Notes

• Baby Potatoes: In this recipe, you can use whatever sort of white potato you choose.
• Vegetable Oil: Avocado or canola oil can be substituted for vegetable oil.
• To pan-fry all of your potatoes, you may need to work in batches, depending on the size of your skillet.

This recipe serves around 4 people. The nutritional values displayed are for one serving. The macros may differ somewhat depending on the brand and type of components used.

Prepare the recipe as directed, then weigh the completed product to calculate the size of one serving. Divide the total weight (excluding the weight of the dressing container) by four. The weight of one serving will be the result.

Nutrition Information

Serving: 1serving, Calories: 150kcal, Carbohydrates: 20g, Protein: 2g, Fat: 7g, Saturated Fat: 6g, Sodium: 588mg, Potassium: 488mg, Fiber: 3g, Sugar: 1g, Vitamin A: 62IU, Vitamin C: 24mg, Calcium: 20mg, Iron: 1mg, Net Carbs: 17g