Go Back
–+ servings
Skillet potatoes being served with a spoon.
Print Recipe
No ratings yet

Skillet Fried Potatoes Recipe

Perfectly browned and crispy on the outside and tender on the inside, these simple skillet fried potatoes are the best 2-ingredient side dish for any meal!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Side Dish
Cuisine: American
Servings: 8 people
Calories: 84kcal
Author: Amanda Mason

Equipment

  • 1 large skillet heavy bottom

Ingredients

  • 6 Tablespoons vegetable oil
  • 4 russet potatoes, peeled and sliced
  • ½ teaspoon salt, to taste
  • ¼ teaspoon grounfd black pepper, to taste

Instructions

  • Start by peeling the potatoes, followed by slicing them, and then thoroughly rinsing them in a colander. Set aside.
  • Place a large skillet on the stove top. Set the burner to high heat. Add the oil to the skillet and allow it to get very hot, about 3 minutes.
  • Once hot, add the potatoes to the skillet and sprinkle on the salt and pepper.
  • Reduce the heat to medium-high heat and let the potatoes cook for 3-5 minutes before flipping them over. You'll know they are ready to be flipped because the bottoms will start to become slightly golden brown.
  • From there, reduce the heat down to medium and place a lid on the skillet. Allow them to cook covered for 3-5 minutes before flipping them again.
  • Continue to let them cook for about 15-20 minutes longer until tender, flipping every 5 minutes.
  • Once done, serve them hot. Add additional salt and pepper, if needed.

Notes

    • Take EXTRA CAUTION when making these. Hot oil can splatter, so make sure to keep you face far enough away from the skillet to avoid burns.
    • While you can use tongs to flip them over, a large, flat spatula works best to flip a large amount over all at once.
    • The key to a good mix of tender and crispy potatoes is to control the heat and moisture levels. You don't want the oil to burn too hot for too long or they will burn before the inside is tender.
    • You don't have to use a lid while letting these cook in the skillet, but it does help lock in moisture, making the them more tender, and is my preferred way of making this recipe.
    • If you notice some browning too fast, go ahead and remove them from the skillet. Set them on a paper towel-lined plate, and continue cooking the rest. This will avoid burned potatoes ruining the flavor of the entire recipe.
    • If you notice them drying out, add more oil to the skillet, as needed.

Nutrition

Calories: 84kcal | Carbohydrates: 19g | Protein: 2g | Fat: 0.1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.003g | Sodium: 151mg | Potassium: 444mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 6mg | Calcium: 14mg | Iron: 1mg