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Pan Fried Potatoes (Just Like Grandma Made!)

Crispy, golden, and fluffy pan fried potatoes with onions and garlic. A simple, classic side dish perfected with a secret par-cooking step.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Breakfast, Side Dish
Cuisine: American
Calories: 285

Ingredients
  

Main Ingredients
  • 2 lbs russet potatoes scrubbed, diced into 3/4" cubes
  • 3 tbsp high-heat cooking oil avocado, vegetable, or refined coconut
  • 2 tbsp unsalted butter
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 1 tsp kosher salt plus more to taste
  • 0.5 tsp freshly ground black pepper
  • 0.5 tsp paprika smoked or sweet
  • 2 tbsp fresh parsley finely chopped, for garnish

Equipment

  • Large Heavy Skillet (preferably cast iron)
  • Large pot
  • Colander
  • Cutting Board & Knife

Method
 

  1. Prepare & Soak Potatoes: Scrub and dice potatoes into 3/4" cubes. Place in a bowl of cold water for 10-15 mins to remove excess starch.
  2. Par-cook Potatoes: Drain potatoes and add to a pot. Cover with cold water, add a pinch of salt. Bring to a boil, then simmer for 5-7 mins until just pierceable but firm. Drain thoroughly and let steam-dry in colander for 2-3 mins. Gently shake to rough up edges.
  3. Heat Skillet: Place large heavy skillet over medium-high heat. Add oil and heat until shimmering.
  4. First Fry: Add dried potatoes in a single layer. Do not stir for 5-6 mins, allowing a deep golden crust to form on the bottom.
  5. Flip & Brown: Gently flip/stir potatoes. Cook for another 5-6 mins, stirring occasionally, until browned on most sides.
  6. Add Aromatics: Reduce heat to medium. Push potatoes aside. Add butter to center. Add onion and sauté for 3-4 mins until soft. Add garlic, paprika, salt, and pepper. Cook 30 secs until fragrant, then mix with potatoes.
  7. Final Crisp: Cook combined mixture for 3-5 more mins, stirring once or twice. Taste and adjust seasoning. Garnish with fresh parsley and serve immediately.

Notes

The par-cooking step is essential for fluffy interiors and crispy exteriors. Do not crowd the pan; cook in batches if necessary for best results. Reheat leftovers in a skillet or air fryer to maintain crispness.