These Pan-fried Potatoes come out perfectly crispy and golden all the time – just like the grandma’s original recipe with onions! They are easy to make using a skillet and 5 ingredients only, including an additional crunchy surprise from the smoked tofu cubes. I included make ahead and freezing tips below too!
Best Fried Potatoes Recipe
There are so many ways to prep and cook potatoes. You can turn ordinary taters into mashed potatoes, spiral potatoes, stuffed baked potatoes, wedges, fries, gnocchi or dumplings. However, these grandma-style fried potatoes are always going to be on the top of the potato recipe chain!
Not only are they super easy to make, but they are also guaranteed to turn out deliciously golden crisp on the outside while soft and fluffy on the inside. Toss them with smoky cubes of crunchy tofu and sauteed onions then serve them with a homemade Aioli dip, and you have the perfect appetizer, snack, or side dish to match any entrée.
Classic recipes are notorious for being super humble yet delightfully delicious! And this as-good-as grandma’s original recipe is no exception. Made of simple, fresh ingredients and cooked in just a skillet (no oven needed!) – it is budget-friendly, hearty, and filling!
- Potatoes: use potatoes that have moderate starch content so they remain firm when boiled and turn super crisp when fried. You can use triplets, russets, baby Yukon gold or new potatoes.
- Smoked tofu: these protein-filled goodies add another textural quality and smoky flavor to the dish.
- Onion: slightly caramelized, they make the pan-fried potatoes wonderfully flavorful and aromatic.
- Parsley: for a fresh herby flavor.
- Canola oil: for frying. You can also use high-smoke-point vegetable oils like avocado, peanut and sunflower oil.
- Salt and pepper: to taste for the perfect seasoning.
How to make Perfect Pan-fried Potatoes
As always, I recommend checking out the recipe video and these step-by-step instructions first. Then you’ll find the full recipe with exact measurements in the recipe card below!
- Boil potatoes: Cook whole potatoes in a pot of salted water until almost tender. Then drain and allow to cool.
- Cut Potatoes: Pat dry, peel of the skin and cut the potatoes into about 0.2-Inch (0.6 cm) thick slices.
- Pan fry potatoes: Heat 2-3 tablespoons oil in a large non-stick pan or cast-iron skillet on high heat. Place potato slices on the bottom of the pan and fry for about 4-5 minutes without touching. Once the bottoms are golden-brown and crispy, flip the potato slices and pan fry for another 3-4 minutes.
- Fry onions and tofu bacon: Meanwhile, slice the onion and dice the tofu. Heat 1-2 teaspoons oil in a pan over medium-high heat and sauté the onion rings and tofu cubes for a few minutes. Then add them to the crispy fried potato slices and stir gently. Sprinkle with fresh parsley and season with salt and black pepper.
What goes with Pan-fried Potatoes?
I love dipping these in a simple Aioli (creamy garlic dip). However, you can opt for any type of dips or sauces you like. I think my Vegan Herb Dip or Creamy Guacamole Dip would be awesome! Or you can simply stick with Mayo and ketchup, of course!
I garnished them with fresh parsley but other fresh herbs like thyme, green onions and cilantro will do nicely too. It also goes great as a side to my Vegan Meatballs and Celery Schnitzel with Mushrooms. Or serve as breakfast potatoes with Vegan Eggs or Tofu Scramble for your next brunch!
Tips for Crispy Pan-fried Potatoes
- Boil the potatoes until almost done the night before or use leftover potatoes.
- It is important to slice the potatoes into equal sizes so they cook equally.
- Let the potatoes dry thoroughly before frying them to get perfectly golden and crispy edges.
- Don’t overcrowd the skillet. Add them in a single layer.
- Be careful not to turn them too soon! Let the sliced potatoes fry undisturbed for about 4 to 5 minutes before flipping them. This will result in compact and perfectly fried taters!
- I opted to use salt and pepper for this classic pan fried potatoes recipe. However, feel free to use other spices and herbs to boost the flavor up.
- You can add rosemary, thyme, oregano, paprika, garlic powder, etc.
- If you like to give these pan-fried potatoes a bit of a kick, you can add garlic cloves, chili powder or chili flakes in there.
Make Ahead and Storing Tips
- Storage: leftover fried potatoes can be stored in a sealed container in the refrigerator for about 4 to 5 days. Then simply reheat briefly in the microwave, pan, skillet, or oven.
- Freezing: Unfried potatoes can also be frozen for months. Place them in freezer-friendly sealed bags and simply take them out and fry them straight from the freezer when needed.
FAQ – 3 frequently asked questions
Can I just fry potatoes without boiling them?
Yes! Actually, you don’t need to boil them. Just make sure to slice them thin and use enough oil which will allow them to cook through. However, I personally prefer using parboiled potatoes because I love a delectable soft, fluffy center.
Is it better to fry potatoes in butter or oil?
It’s possible to use margarine or vegan butter, however it burns very quickly over high heat, which is necessary for optimal crispiness. Therefore I recommend using vegetable oil with a high smoke point like canola, avocado, peanut and sunflower oil.
Should I dry my potatoes before frying?
Drying the parboiled potatoes with a kitchen cloth or paper towels before frying or roasting them will help to achieve the best crispy results. Too much water content can make the potatoes a little limp and soggy.
These Pan-fried Potatoes with onions are:
- Super crunchy
- Fried to golden perfection
- Easy to make
- Perfect to make ahead
- As good as grandma’s recipe!
- The perfect side dish for lunch or dinner!
More easy crispy potato recipes to try
If you love crispy potatoes, feel free to try the following recipes:
- Potato Fries
- Hasselback Potatoes
- Tornado Potatoes
- Potato Wedges
- Sweet Potato Fries
- Potato Croquettes
- Smashed Potatoes
- Cheesy Potato Cakes
- Potato fritters
- Hash Browns
- … for a lowcarb version, you can try my Zucchini Fries!
If you try this easy recipe for crispy pan-fried potatoes with onions, feel free to leave me a comment and a star rating! And if you take a photo of your potatoes and share it on Instagram or Facebook, please tag me @biancazapatka and use the hashtag #biancazapatka because I love seeing your creations! Happy cooking! 🙂
How to make Crispy Pan-Fried PotatoesAuthor:
- 17.6 oz (500 g) potatoes e.g. baby Yukon, russets or new potatoes
- 1 onion finely sliced
- ¼ bunch parsley chopped
- salt and pepper to taste
- 2-3 tbsp canola oil or other oil for frying
- 3.5 oz (100 g) smoked tofu finely diced
*Note: Check out the tips, recipe video, and step-by-step pictures in the post above for best results!
- Cook the potatoes, including their skins, in a pot of salted water for about 10 minutes (depending on size) until almost tender (or use leftover boiled potatoes from the previous day).
- Drain the potatoes well and let them air dry. Then peel and cut into about 0.2-Inch (0.6 cm) thick slices.
- Heat the oil in a large non-stick pan or skillet on high heat. Spread the potato slices side by side at the bottom of the pan and fry for about 4-5 minutes without flipping. Once the bottoms are golden brown and crispy, flip the potato slices and fry for another 3-4 minutes.
- Meanwhile, sauté the onion rings and small tofu cubes in another small pan with 1-2 tsp oil. Then add them to the potato slices and stir gently. Season with fresh parsley, salt, and pepper.
- Enjoy your meal!
- Storage: Leftover fried potatoes can be stored in a sealed container in the refrigerator for about 4-5 days. Then simply reheat briefly in the microwave, pan, skillet or oven.
- More helpful tips and information about the recipe, including make ahead and freezing instructions, are mentioned in the blog post above!
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