This pan fried potatoes dish has been a staple in my kitchen for years and instantly transports me back to my grandmother’s small farmhouse kitchen. I discovered this method on a rainy afternoon when I wanted something crispy, simple, and comforting using pantry staples. The result is a plate of potatoes with a delicate, crunchy edge and a tender, creamy interior — the kind of side that makes everyone at the table reach across for one more piece. It’s humble, forgiving, and perfect for weekday dinners or lazy weekend breakfasts.

What makes these potatoes special is the balance of texture and the straightforward technique: a shallow fry in vegetable oil over medium heat, letting the slices steam under a lid until they’re halfway done, then finishing uncovered to brown and crisp. With just five ingredients — russet potatoes, oil, onion (optional), salt, and pepper — you get lots of comfort for very little effort. I love how the scent of frying potatoes fills the house; it’s a small ritual that signals cozy, shared meals.

Ingredients

• Russet potatoes: Use 5 medium russet potatoes (about 2½ to 3 pounds total). Russets have a high starch content that yields a fluffy interior and golden crust. Choose firm potatoes with few blemishes; peel for the classic texture or leave the skins on for extra fiber.
• Vegetable oil: 3 tablespoons vegetable oil (or canola or light olive oil). Neutral oils with a smoke point above 375°F (190°C) work best to get a crisp exterior without burning.
• Yellow onion (optional): ½ medium onion, chopped. Adds a sweet, caramelized note; if you prefer not to chop fresh onion, ½ teaspoon onion powder is an easy substitute.
• Salt: ½ teaspoon kosher salt (adjust to taste). Salt draws out moisture and seasons the potato; use fine salt if that's what you have and reduce slightly.
• Black pepper: ½ teaspoon freshly ground black pepper. Freshly ground gives better aroma than pre-ground pepper.

Instructions

Prepare the potatoes: Wash, peel (optional), and slice 5 medium russet potatoes into 1/8-inch (about 3 mm) slices. Try to keep the slices uniform so they cook at the same rate; a mandoline makes this faster and more consistent, but a sharp knife and steady hand work fine. Pat the slices dry with a clean towel to remove surface moisture — drier potatoes brown better. Prep the onion: If using, finely chop ½ medium yellow onion. Keep the pieces small so they soften and incorporate into the potatoes without overpowering them. If you’re short on time, use ½ teaspoon onion powder instead and add it with the salt and pepper. Heat the skillet: Place a large skillet (10–12 inch) over medium heat and add 3 tablespoons vegetable oil. Let the oil warm for a minute until it shimmers but doesn’t smoke — about 350°F if you’re using a thermometer. Swirl to coat the base of the pan evenly. Start cooking: Add the sliced potatoes in a single layer, overlapping slightly if necessary. Cover the skillet and cook for 10–15 minutes — this steams the potatoes so they cook through without burning. You should see steam and the slices will begin to look translucent at the center; check after 10 minutes. Season and finish: Season with ½ teaspoon salt and ½ teaspoon black pepper. Gently stir in the chopped onion if using. Remove the lid and continue to cook uncovered for 8–10 minutes, stirring frequently and scraping up any browned bits. Watch for a golden-brown color around the edges and a tender center when pierced with a fork. Adjust heat to medium-low if the potatoes are browning too quickly. Serve: Transfer to a warmed platter and serve immediately. Optionally garnish with fresh parsley, chives, or a small pat of butter for richness.

Storage Tips

Store cooled leftovers in an airtight container in the refrigerator for up to 5–7 days. To preserve crispness, reheat in a skillet over medium heat with a teaspoon or two of oil, flipping occasionally until edges re-crisp. Avoid microwaving if you want texture back — the microwave turns potatoes gummy. For longer storage, par-cook the slices and freeze them spread on a tray; once solid, transfer to a freezer bag and keep for up to 3 months. Finish from frozen in a hot skillet to restore crunch.

Ingredient Substitutions

If you don’t have russets, use Yukon Golds for a slightly creamier center and buttery flavor; red potatoes hold their shape more and produce a firmer bite. Swap vegetable oil for canola or light olive oil; for richer flavor, finish with 1 tablespoon butter (note: not dairy-free). No onion? ½ teaspoon onion powder works well. Add garlic powder cautiously (¼ teaspoon) or sauté a minced clove with the onions for aromatic depth.

Serving Suggestions

Serve these potatoes alongside roasted chicken, grilled sausages, pan-seared fish, or with soft scrambled eggs for a hearty breakfast. For a brunch spread, arrange them next to wilted spinach, smoked salmon, and toasted sourdough. Garnish with chopped parsley, chives, or a sprinkle of smoked paprika for color. A dollop of sour cream or plain yogurt is a nice cooling contrast if not dairy-free.

Cultural Background

Pan-fried potatoes appear in many cultures — from English skillet potatoes to German bratkartoffeln — as a reliable side that highlights the humble potato. In American kitchens, this preparation evokes mid-20th-century home cooking: minimal ingredients, technique-forward, and focused on texture. The method of steaming then crisping is a practical approach that ensures evenly cooked interiors without sacrificing a desirable golden crust.

Seasonal Adaptations

In spring and summer, toss in fresh herbs like parsley, dill, or tarragon right before serving for brightness. In autumn and winter, add a pinch of smoked paprika, thyme, or a few sautéed slices of apple for seasonal warmth. For the holidays, finish with a drizzle of browned butter and chopped sage (if not keeping vegan) to elevate the dish for a special meal.

Meal Prep Tips

For meal prep, slice the potatoes and par-cook them until nearly tender, then cool and refrigerate up to 2 days. When ready to eat, pan-fry from chilled to crisp the exterior in 6–8 minutes. Pack with a wedge of lemon and a small herb packet for freshness. Use shallow, stackable containers to avoid crushing during storage.

These pan fried potatoes are a lesson in how minimal ingredients and attention to technique can create deeply satisfying food. Invite friends over, make a big skillet, and watch everyone go back for seconds — then tell me which variation became your favorite.