How to Make Perfect Fried Potatoes

The deeper into autumn we get, the more my soul longs for comfort food, and here in West Virginia it doesn't get any more comforting than a nice pig pan of Perfect Fried Potatoes.  

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And though it may seem like an easy task, perfect fried potatoes are an art form.  However, if you follow these simple steps I promise you will have potatoes that are soft and fluffy on the inside, but delightfully crisp on the out! I can 't wait to share this with you so...

Let's Get Started!
Perfect Fried Potatoes:
*Prep Time:  10 minutes  *Cook Time:  20 minutes  *Difficulty: Easy  *Servings:  4-6


The ingredients needed for the fried potatoes.

  • 4-5 medium sized potatoes
  • 1 onion, diced
  • 1 tsp. Salt
  • 1 tsp. Seasoned Salt
  • 1 tsp. Pepper
  • 2 tbsp. Unsalted Butter
  • 2 tbsp. Vegetable Oil

The whole potatoes, in the sink, being scrubbed.

To begin you will need to scrub your potatoes.
No need to peel them unless you want to.

And what potato you use really doesn't matter.  I have used russet, Yukon golds, and even red potatoes.  They all turn out delicious!

A cast iron skillet on the stove with butter and oil in it.

Once you have washed your potatoes you will place your frying pan over medium/high heat.
Add the butter and oil to the frying pan and allow it to get HOT.  I personally think cast iron pans are PERFECT for this, but any pan you have will do.

Now you may be asking why butter AND oil?
Well, butter it strictly for the flavor.  Let's face it.  You can't recreate that yummy goodness butter brings to the table.
Oil because butter burns way before oil does.  So you can get your pan nice and hot to fry those potatoes just right.

The sliced potatoes in a bowl of water.

While your frying pan is getting hot, you can slice your potatoes.
You can use a mandolin slicer, or slice them by hand.

Once they are sliced you want to place them in a bowl of water.

A slice of potato being held up to show how thick to cut them.

I like to slice mine about a 1/4 of an inch thick.
They are thick enough to have a little bite to them, but still think enough to cook quickly.

The sliced potatoes being pat dry with paper towels.

Once your frying pan is hot, drain the potatoes and pat them dry.
TRUST ME!  You DO NOT want to be putting wet potatoes into a hot frying pan.
Nothing good can come of it!  NOTHING!  *lol*

The potatoes being placed into the skillet.

Once you have patted the potatoes dry you can add them to the pan.

Salt being added to the potatoes.

Once in the pan you can add the salt,

Pepper being added to the potatoes.


Seasoning salt being added to the potatoes.

And my secret flavor weapon when it comes to potatoes...Seasoning Salt!
Toss everything together until all of the potatoes are well coated.

I know this seems like A LOT of seasoning, but remember potatoes are very bland. If they are not well seasoned they will have no flavor.

The potatoes frying in a skillet with a lid on it.

Cover your frying pan and cook the potatoes for 10 minutes.
I like to give them a little stir at around five minutes.

An onion diced on a cutting board.

Any country cook worth their weight in spuds is going to tell you that the secret to GREAT fried potatoes is the onion.  HOWEVER, if you add it too early they will burn and no one wants that, SO...

While your potatoes are cooking for the first 10 minutes you can dice up your onion.

The potatoes half way through the frying process.

This is what the potatoes will look like half way in.  You can see that they are looking tender and are starting to brown a little.

The onion added to the frying pan and the lid returned.

Now you can add the onion to the pan, cover, and cook for the final 10 minutes.
Again, I like to give it a little stir at the five minute point.

What the fried potatoes look like when they are finished cooking.

After 20 minutes you are ready to go!

The finished pan of fried potatoes under the title.

Would you look at these little beauties!    Fluffy and crisp, packed full of flavor.  I am pretty sure comfort food doesn't get much better than this.  I like to serve these Perfect Fried Potatoes up with some baked steak, pork chops, or with breakfast.  But who are we kidding?   I would eat this all by itself!  So if you're looking for an easy, stick to your ribs, side this fall you are DEFINITELY going to want to give these fried potatoes a try!

And as always...

Happy Reading, Happy Eating, and Happy Living,
~The Kitchen Wife~


  1. These look so delicious! I'm a huge onion fan, especially with fried potatoes but I think I've been doing it wrong... I usually add them too soon and they burn. Now I know the right way! Thanks for increasing the yummy factor in my home... as always :)

    1. Hilda, you are too generous with your comments! Thank you so much!

  2. I do a similar version. I add crushed dried Rosemary--so delish. Another super easy & delicious every time idea is use leftover baked potatoes. The night before bake some potatoes for dinner & bake 2 or 3 extra potatoes. In morning chop up baked potatoes into bite-size pieces, brown/saute in oil & butter, until browned golden. Don't burn, ha
    I use pepper, salt, & crushed dried Rosemary, or use parsley (if u like--just a lil bit to flavor & taste.) Make eggs, & sausage or bacon, for a great breakfast treat. Vegetarians can use veggie sausages....most supermarkets sell them.

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