Crispy Fried Potatoes have a crispy golden crust on the outside and are soft and buttery on the inside. This delicious comfort food is so easy to make and goes well with both breakfast and dinner!
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Crispy Fried Potatoes and Onions
This has got to be one of my favorite potato recipes. Crispy and golden on the outside and buttery and tender on the inside. The onions and herbs complement each other so well- and will have your kitchen smelling amazing.
Not to mention, these perfectly seasoned fried potatoes are so easy– there is no boiling required!
Ingredients Needed for Crispy Fried Potatoes Recipe
The ingredient list for this recipe is super simple! Here is what you will need:
- Salt and pepper
Rosemary and Thyme
If you don’t have fresh herbs, both dried thyme and rosemary can be used (in Step 5). Skip the sprigs and keep the amounts the same- use 1/2 a tablespoon of dried thyme and 1 teaspoon of dried rosemary.
How to Make Crispy Pan Fried Potatoes
Begin this recipe by washing and dicing four large Russet potatoes (about 2 pounds). The potatoes can be peeled, but it’s not required.
Soak the diced potatoes in cold water for 10 minutes. Drain and pat them dry. Make sure they are very dry!
Heat oil in a large skillet over medium-high heat.
Once the oil is hot, carefully add in the diced potatoes, rosemary sprig, and thyme sprigs.
Fry for 8 to 10 minutes, or until the bottom of the potatoes have browned. I know it’s tempting, but do NOT stir the potatoes! To achieve maximum crispiness, the potatoes must not be disturbed.
Discard the sprigs, flip the potatoes, cover, and fry for another 8 to 10 minutes.
Add in the butter, grated onion, finely chopped thyme and rosemary, salt, and pepper.
Fry for 5 to 10 minutes, flipping occasionally until all sides are browned.
Tips & Tricks
Soak Your Potatoes
Soaking the diced potatoes will help remove the excess starch. This helps with sticking and lets them fry up crispier.
If you’re feeling adventurous, you can skip this step. Your potatoes will stick more and you can run the risk of tearing off the crispy outside.
Use HOT Oil
When frying potatoes, you must make sure the oil is HOT. If the oil is not hot, the potatoes will stick to the bottom of the pan and you’ll be left with soggy mashed potatoes. 🙁
Keep Flipping to a Minimum
After carefully placing your soaked potatoes into the hot oil, let them cook! As tempting as it is to flip them constantly- don’t do it! I struggle hard with this so I set a timer and walk away. The potatoes need undisturbed time to develop that delicious, crispy crust.
How to Store Crispy Fried Potatoes
Refrigerator: Once cooled, store leftover potatoes in an airtight container in the refrigerator for up to five days.
Reheat: These potatoes can be reheated in the oven at 400 degrees for about 10 minutes. Be sure to keep an eye on them so they don’t get overdone. They can also be reheated in the microwave, but they won’t be as crispy.
What Can I Serve Crispy Fried Potatoes With?
- Iowa Pork Tenderloin Sandwich
- Crispy Golden Steak Fingers
- Open-Faced Hot Beef Sandwiches
- French Toast Bake
Crispy Fried Potatoes
- 2 lb potatoes (about 4 large) diced
- 1/4 c oil
- 1/2 tbsp thyme (finely chopped) + 2 sprigs
- 1 tsp rosemary (finely chopped) + 1 sprig
- 2 tbsp butter
- 1/4 c grated onion
- 1/2 tsp salt
- 1/2 tsp pepper
- Soak the diced potatoes in cold water for 10 minutes. Drain and pat them VERY dry.
- Heat oil in a large skillet over medium-high heat.
- Add diced potatoes, rosemary sprig, and thyme sprigs in a single layer. Fry for 8 to 10 minutes or until the bottom of the potatoes have browned.
- Discard the sprigs, flip the potatoes, cover, and fry for 8 to 10 minutes.
- Add in the butter, grated onion, finely chopped thyme and rosemary, salt, and pepper. Fry for 5 to 10 minutes, flipping occasionally until all sides are browned.
*Nutrition information is an estimate and will vary based on ingredients used and cooking methods.
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