Pan-Fried Potatoes

When the craving for perfectly crisp fried potatoes sets in, nobody wants to wait around—you want your taters fast. A lot of skillet breakfast potatoes take way longer than they should, requiring you to boil your potatoes, then chop, and THEN fry. But, the truth is, you don't need to pre-cook your potatoes at all. For the perfect, extra-crispy pan-fried potatoes, you just need to slice 'em thin and choose the best oils (yes, the plural is intentional). Ready to nail these crispy potatoes without burning any pieces? Read on our top tips for pan-fried potato perfection:

Pan-fry with cooking oil(s).
As much as we love butter, it burns too quickly over high heat, which is necessary for optimal crispiness. While olive oil does taste great with potatoes, it also has a lower smoking point. The solution: mixing EVOO with vegetable oil (or another neutral oil with a high smoking point).

The best kind of potatoes.
Use baby Yukon gold if you can! If not, choose another creamy variety instead of a starchier choice like russets—if so, you might end up with soggy results. Curious about other substitutes or eager to make perfect shredded hash browns? Learn more about all the different types of potatoes.

No need to boil.
Trust us: You seriously don’t need to boil these spuds (or pre-cook them at all) before pan-frying. Slicing them thin allows them to cook through in the same amount of time that they need to get brown and crispy on the outside.

How should I season my potatoes?
You can use whatever spices you'd like—chili powder, garlic powder, paprika, cumin, taco seasoning, even coriander—in a ton of different combinations, but don't add them too soon! Since dried spices can burn very easily, we like to add them during the last couple of minutes of cooking. The case is different for herbs. If you're using heartier stemmed herbs, like rosemary or thyme, adding them at the beginning of the cooking process is fine. Things like chives, parsley, or basil, should be used at the last minute, lest you want them wilted and sad.

How should I serve pan-fried potatoes?
The best part about these pan-fried potatoes (and potatoes in general) is that they can be used as the perfect protein sidekick for any meal. Think of them as a base as well as a side, and the options become endless. They'd be a delicious breakfast with creamy scrambled eggs or stuffed in this bacon breakfast burrito. Or, use them to add a little drama to a classic niçoise salad or as an unexpected base for beef totchos. As always, we promise not to judge if you eat them on their own with a heap of hot sauce, ketchup, or spicy mayo.

Storage.
Keep any leftovers stored in the refrigerator in an airtight container for up to 4 days and in the freezer for up to 6 months. Reheating leftover fried potatoes can be tricky since they tend to lose a lot of their moisture. Skip the microwave and reheat them in a non-stick skillet over medium-high with a little bit of oil. 

Have you made these yet? Let us know how it went in the comments below!