Crispy pan-fried potatoes with herbs are a simple yet flavorful side dish that pairs well with a variety of meals. Golden and crispy on the outside while tender on the inside, these potatoes are seasoned with aromatic herbs, making them an irresistible addition to your table.
Why You’ll Love This Recipe
- Quick and easy to prepare with minimal ingredients
- Perfectly crispy texture without deep-frying
- Pairs well with breakfast, lunch, or dinner
- Customizable with different herbs and seasonings
- A great way to use up leftover potatoes
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Potatoes (Yukon Gold or Russet)
- Olive oil or butter
- Garlic, minced
- Fresh or dried herbs (such as rosemary, thyme, or parsley)
- Salt and pepper
- Optional: red pepper flakes for heat
Directions
- Prepare the Potatoes – Wash and peel the potatoes if desired. Slice them into evenly sized pieces to ensure even cooking.
- Parboil (Optional) – For extra tenderness inside, boil the potato slices for a few minutes until slightly softened. Drain well.
- Heat the Pan – In a large skillet, heat olive oil or butter over medium-high heat.
- Fry the Potatoes – Add the potato slices in a single layer and let them cook undisturbed for a few minutes until the bottom turns golden brown. Flip and continue cooking until crispy on all sides.
- Season and Serve – In the last minute of cooking, add minced garlic and herbs, stirring to coat the potatoes. Season with salt and pepper to taste. Remove from heat and serve immediately.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Variations
- Cheesy Potatoes – Sprinkle grated Parmesan or cheddar cheese over the potatoes during the last few minutes of cooking.
- Spicy Potatoes – Add a pinch of cayenne pepper or chili powder for extra heat.
- Lemon Herb Potatoes – Squeeze fresh lemon juice over the potatoes before serving for a refreshing twist.
- Garlic Butter Potatoes – Use melted butter instead of olive oil and add extra garlic for a rich, savory flavor.
- Smoky Potatoes – Add a touch of smoked paprika for a deep, smoky taste.
Storage/Reheating
- Storage: Store leftover pan-fried potatoes in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a skillet over medium heat with a little oil to restore crispiness. Alternatively, reheat in an oven at 375°F (190°C) for 10 minutes. Avoid microwaving, as it can make the potatoes soggy.
FAQs
How do I keep my potatoes from sticking to the pan?
Make sure the pan is properly heated and use enough oil. Avoid flipping too soon; let them develop a crispy crust first.
Can I use different types of potatoes?
Yes, but starchy potatoes like Yukon Gold or Russet work best for crispiness.
Should I peel the potatoes?
It depends on preference. Leaving the skin on adds texture and extra nutrients.
Can I make these potatoes ahead of time?
They are best enjoyed fresh, but you can parboil the potatoes in advance and finish frying them when ready to serve.
What is the best oil for frying potatoes?
Olive oil, butter, or a high-smoke-point oil like avocado oil works well.
Can I bake these instead of frying?
Yes, bake at 425°F (220°C) for 25-30 minutes, flipping halfway through.
How do I make them extra crispy?
Parboiling, drying the potatoes thoroughly, and using a hot pan with enough oil help achieve extra crispiness.
What herbs work best with pan-fried potatoes?
Rosemary, thyme, parsley, and oregano are excellent choices.
Can I add onions or other vegetables?
Yes, onions, bell peppers, or mushrooms can be added for extra flavor.
Are these potatoes gluten-free?
Yes, as long as no gluten-containing seasonings are used.
Conclusion
Crispy pan-fried potatoes with herbs are an easy, delicious side dish that complements any meal. With a crispy exterior and a soft, flavorful interior, these potatoes are versatile, customizable, and quick to prepare. Whether served with breakfast eggs, alongside grilled meats, or as a snack, this dish is sure to be a favorite.
Print
Golden, crispy pan-fried potatoes with fresh herbs and seasonings make the perfect side dish for any meal. These potatoes are crunchy on the outside, soft on the inside, and packed with flavor!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
- 1.5 lbs baby potatoes, diced
- 2 tbsp olive oil
- 2 tbsp butter
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1 tsp dried thyme or rosemary
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Parboil the Potatoes: Bring a pot of water to a boil, add the potatoes, and cook for 5 minutes. Drain and let dry.
- Sauté the Onions: Heat 1 tbsp olive oil and 1 tbsp butter in a large pan over medium heat. Add the onions and sauté until soft.
- Crisp the Potatoes: Add the remaining oil and butter, then add the potatoes in a single layer. Let them cook without stirring for 4-5 minutes to get crispy. Flip and repeat.
- Season and Finish: Stir in garlic, salt, pepper, paprika, and herbs. Cook for 2 more minutes.
- Garnish and Serve: Sprinkle with fresh parsley and serve hot.
Notes
- Use Yukon Gold or red potatoes for the best texture.
- Don’t overcrowd the pan to ensure crispy potatoes.