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Pan fried potatoes recipe

Pan fried potatoes recipe


  • Recipes
  • Ingredients
  • Vegetable
  • Root vegetables
  • Potato
  • Potato side dishes

Cubed potatoes are fried to golden brown and seasoned with garlic and paprika. They make the perfect side dish for a fry up instead of hash browns, or a great alternative to chips.

310 people made this

IngredientsServes: 6

  • 5 tablespoons vegetable oil
  • 6 large potatoes, peeled and cubed
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon garlic granules
  • 1/2 teaspoon paprika

MethodPrep:10min ›Cook:15min ›Ready in:25min

  1. In a large cast iron frying pan, heat oil over medium-high heat. Add potatoes and cook, stirring occasionally, until potatoes are golden brown. Season with salt, pepper, garlic granules and paprika and cook a few minutes more. Serve hot.

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Reviews & ratingsAverage global rating:(281)

Reviews in English (226)

Just wanted a snack and this was perfect with tomato ketchup and a beer-20 Apr 2014

by Nina

Great recipe, but I found a few tips missing:- the shortening has to be genuinely hot before you add the potatos; if it is too cold, the potatos will soak it up and won't close their pores- Don't go over medium heat as the potatos will burn quickly on one side and stay raw on the other (if you do not use cooked potatos)- After having added the potatos, let them sizzle a few minutes (2-3) on one side. If you stir too quickly, they won't caramelize and get crispy. They will still be wonderful, but they won't have that extra touch.Otherwise I found that adding slices of carrots can be a wonderful change, and also spicing the potatos with curry powder or paste.-04 Nov 2008

by DREGINEK

Very good basic fried potatoes. I'm not very patient so after cubing the potatoes, I cooked them in the microwave for about 7 min, which didn't cook them but certainly sped up the frypan part. Also, I subbed veg oil for the shortening (and less of it). Honestly, they're a little plain as is BUT served as a side to a hot plate of scrambled eggs (and a little melted butter over them), they were tasty and filling.-25 Mar 2003


Russian Pan Fried Potatoes


Potatoes have only been around in Europe for about 500 years, but are definitely a staple in Russian cooking. They originated from South America where they have been cultivating it for thousands of years.

There is something satisfying about eating a rustic meal of potatoes, maybe it's all the carbs. I remember my mum making Russian Pan Fried Potatoes and Onion as a kid, and the smell of frying onions wafting through the air. I even remember the old, deep style frying pan she used. It takes a bit longer to fry the potato if you want to have crispy fried pieces, but it's worth it.

Can you Pan Fry Potatoes without boiling?

My answer to this question is always YES. I suppose the difference is the thickness of the potatoes. If boiling the potatoes before frying, then they need to be thicker, chunkier potatoes, which is not what this recipe calls for. Thinly sliced potatoes is what you need when making this recipe. This allows them to crispy up as you cook them, don't waste your time boiling potatoes. These aren't German potatoes or breakfast hash browns, but a simple Russian pan fried potatoes.

How do Pan Fry Potatoes and Onions

As I said, Pan Fried Potatoes require thinly sliced potatoes, sliced by hand. Using a mandolin slicer would make the potatoes too thin, paper thin in fact. They would fall apart if they are too thinly sliced. I keep the potato slices between ⅛"- ¼" thick. I cut the potato in half, lay it flat and slice away. I usually use Olive Oil when frying potatoes, and allow them to crisp up a bit when frying. Use a flipper to carefully flip to keep the potatoes intact. Don't need to stir them too constantly.

Thinly slice the onion and add them to the potatoes when they start to crisp up. Usually this is at the 12-15 minute mark. You don't want the onions too crispy, if added too early. Added too late and they will be crunchy and raw. I am making it sound harder than it is, it's really hard to screw this up, just fry the onions with the potatoes!

We used to drown our potato in ketchup, which is what I suppose most kids do. Sometimes mum would make this as a side with our dinner. Other times, it was made along with fried eggs for breakfast (much tastier than hash browns). You can even fry bacon, then use the bacon fat to cook the potatoes, before adding back the bacon before serving.

Russian Pan Fried Potatoes and Onions is a simple, rustic dish, that takes me back to my childhood. The crispy potato bits are my favourite! Plus it's Gluten Free and Vegan, if that's important to your diet. Bon Appetit! Приятного аппетита!


How to Pan Fry Potatoes and Carrots

How to Pan Fry Potatoes with Carrots

    Preparation

Wash, trim and cut the potatoes in half-inch rounds and the carrots into short sticks.

Place the potatoes and carrots into a microwave-safe bowl, covered in water. Parboil for 5 minutes to soften in the microwave. Drain the water and dry them off well.

Using medium heat, preheat the skillet and add olive oil to the pan.

Once the oil is heated, layer the potato slices into the pan, laying them as flat as possible. Season with salt, pepper, garlic, and paprika. Use a fork to gently move the slices around, so that they don't stick to the pan, and then cover for 8 minutes.

Flip the potatoes over to cook the other side. Cover the pan and simmer for 5 minutes.

Lift the potatoes gently and add the carrots to the pan. Sitting the potatoes on top of the carrots. Add the tomatoes and simmer for 15-20 minutes, covered.

Allow the juices to soak into the potatoes for a few minutes before serving. Use caution when stirring, not to break the potatoes up.


How to Pan Fry Potatoes and Carrots

How to Pan Fry Potatoes with Carrots

    Preparation

Wash, trim and cut the potatoes in half-inch rounds and the carrots into short sticks.

Place the potatoes and carrots into a microwave-safe bowl, covered in water. Parboil for 5 minutes to soften in the microwave. Drain the water and dry them off well.

Using medium heat, preheat the skillet and add olive oil to the pan.

Once the oil is heated, layer the potato slices into the pan, laying them as flat as possible. Season with salt, pepper, garlic, and paprika. Use a fork to gently move the slices around, so that they don't stick to the pan, and then cover for 8 minutes.

Flip the potatoes over to cook the other side. Cover the pan and simmer for 5 minutes.

Lift the potatoes gently and add the carrots to the pan. Sitting the potatoes on top of the carrots. Add the tomatoes and simmer for 15-20 minutes, covered.

Allow the juices to soak into the potatoes for a few minutes before serving. Use caution when stirring, not to break the potatoes up.


Straight Up Pan Fried Potatoes (Cowboy Candy)

Pan Fried Potatoes just like my Daddy used to make on camping trips.

Ingredients

  • 5 whole Potatoes
  • Bacon Grease (amount That Is Left Over After Frying 1 Pound Of Bacon)
  • ¼ cups Onion. (I Just Use A Half Of An Onion)
  • Salt To Taste

Preparation

Wash potatoes and make sure to remove any eyes or rough spots. Skin the potatoes then cut into 1/2 inch to 1 inch pieces. I like smaller because they get crunchier!

Add bacon grease to your pan over medium/medium high heat. (We use the grease left over from the 1 pound of bacon we just cooked!) So enough to cover the bottom of your pan. Let it get warm but not too hot and add your potatoes.

Let potatoes cook stirring occasionally. While they cook dice half of an onion. We are going for little pieces here, we don’t want them to get in the way of the potato!

When the potatoes are about half way done add the onion. (My halfway indicator is brown edges but still not done on the inside). It’s important not to throw the onion in before halfway because it will burn by the time the potatoes are done.

When the potatoes are medium brown, a tad darker than golden brown, they are done. Take them out with a spatula onto a plate with a paper towel to soak up extra grease.

Salt to taste. Try not to eat them all before you serve them. They are wonderful!


Pan Fried Potatoes and Onions

Almost everyone loves chips or French fries and these can come in many different shapes and forms. This particular recipe shows you how to make some delicious pan fried potatoes and onions.

Sliced potatoes cooking in hot water

This simple dish is a great addition to a full English breakfast or an Irish fry. Whereas normally a full fry up would include buttered toast or fried bread, this recipe is a perfect alternative to hash browns to get your carbohydrates in the meal.

Chips at breakfast?

It is not really normal to serve chips or French fries with an English breakfast, and yet you can get away with serving potatoes in other forms by using this recipe or indeed hash browns. I think this is quite strange.

Potatoes frying in skillet

When I studied at University, literally our best meal of the week was on a Saturday evening. Every Saturday we played rugby in the afternoon and after the game, we needed to line our stomachs for the evening drinking session.

The canteen seemed to understand this and we would get a full English fry up: sausages, beans, bacon, toast, fried eggs, tomatoes, mushrooms and chips! It was so good that even on away games we would try and get back to our college in time for this fantastic treat!

But my point is that in the evening it was OK to serve chips, and yet at breakfast &ndash it is not really the done thing. But this fried potatoes and onions recipe is a good alternative and really goes great with the beans, sausage and bacon, at any time of the day!

Cooking the potato

The trick to making this recipe is to cook the potato, without it falling apart. You need to get a fine balance of par-boiling and frying, without the potato disintegrating.

I have tried to cook this without par-boiling the potato, but it is difficult to properly cook the slices without burning them, as they need to be in the pan for quite a while. Also if you par-boil them too long, the potatoes can fall apart and you cannot fry them.

I have found that the best way to get good results is to bring to the boil in the water and then remove from the heat completely and let the potatoes sit in the hot water for 5 to 10 minutes. This cooks them sufficiently without destroying them, so you can then finish them off in the frying pan. And make sure they are well dried so they do not spit oil when you put them in the pan.

Pan Fried Potatoes and Onions

Another tip is to use beef dripping to fry the potatoes. This imparts a certain taste to the potato which makes it special. We do this as well when we make French Fries.

In these photos, I used some Maris Pipers, as they are nice and firm and do not crumble when you boil them.

An English Fry Up with fried potatoes and onions

I hope you get to try making this recipe. Be careful using boiling oil on the stove as it is potentially very dangerous. Let me know how you get on in the comments section below!


Pan-Fried Potatoes and Sweet Potatoes

Pan Fried Potatoes and Sweet Potatoes is a healthier version of the normal pan fried potatoes and it’s ready in just over 15 minutes! Everyone will love this super easy side dish!


If you’re not a fan of sweet potatoes, I encourage you to try this skillet sweet potatoes recipe because you might find that you actually really do like them! If not, you have to at least try these pan fried potatoes!

I have a small love for sweet potatoes and pan fried sweet potatoes and onions hit the spot every time! My love for them may be a bit differently than you might think.

Basically, I HATE sweet potatoes on Thanksgiving. Crazy, I know. I don’t understand why people think you should put marshmallows on sweet potatoes. Just because they have the word sweet in their name doesn’t make them a dessert. Marshmallows are meant for chocolate or to make Rice Krispie Treats. Am I right?

I have a different love of Sweet potatoes. I like them savory – I love them salty. If my family didn’t complain, we would eat them every night.

They are good for you and if you cook them just right… they are fabulous!And really, you can’t go wrong with a 20 minute side dish!

My favorite way to cook sweet potatoes is to pan fry them. You don’t have to use much oil, but when you mix them with regular potatoes, you get a party in that pan.

If your family isn’t a fan of sweet potatoes, then you should really try this recipe… you just might change their mind. The potatoes mixed with the sweet potatoes is the perfect combination.


What Is The Best Variety Of Potatoes To Use For German Potatoes?

In this pan fried potatoes recipe, I use Yukon Gold Potatoes. The make the best Bratkartoffeln!

This variety of potatoes is perfect for making German potatoes as it has a great waxy consistency and fries perfectly. Yukon Gold potatoes also have a wonderful yellow flesh, which looks so pretty in the final dish.

But if you can’t find Yukon Gold potatoes, then any other potato will make a great substitute for this pan fried potato recipe.


Pan-fried Potatoes and Cod

Cook the potatoes in plenty of water or steam in a steamer basket for 25-30 minutes.

Peel onions, halve and slice thinly. Rinse the cod fillet and pat dry with paper towels. Drizzle with lemon juice and season with salt and pepper.

Heat 1 tablespoon of the olive oil in a non-stick pan and brown cod fillet on 1 side until golden brown, about 2 minutes, then turn, take the pan from the heat and let stand for 5 minutes. Remove from pan, wrap in aluminum foil and set aside.

While still hot, peel the cooked potatoes and let cool. Then cut into slices. Heat the remaining olive oil in the pan and fry the potatoes on all sides until golden brown, about 3 minutes. Then add the onion rings and fry for 3 minutes.

Rinse the fresh herbs, shake dry and cut into fine strips. Remove the cod fillets from the foil and tear apart into bite-sized pieces. Place the fish with the herbs on the potatoes, season with salt and pepper and serve.


These are so incredibly delicious! This is one of my favorite side dishes to make. Crispy golden potatoes that aren’t soaked in oil.
You can prep these ahead of time, which is really convenient if you’re cooking for a crowd.A wonderful potato recipe that cuts back on the amount of oil but doesn’t compromise on flavor.

Ingredients:

Preparation:

1. Peel the potatoes and cut into medium-large pieces.

2. Bring a pot of water to a boil, add 1 tsp of salt and the potatoes, cover and cook for 10 minutes and leave covered for another hour. If you’re short on time, half an hour will suffice, just check that the potatoes are tender.

3. Drain the potatoes and leave in the colander until they cool completely.

4. Pour enough oil in a pan to cover the bottom and stir-fry the potatoes until golden on all sides. Don’t crowd the pan so best done in two batches. Remove from the heat.