This pan fried potatoes recipe has been in my family rotation for years and always brings that warm, uncomplicated comfort food feeling to the table. I first learned this exact method while watching my grandmother work a heavy cast iron skillet at Sunday supper. The potatoes sizzle, the kitchen fills with a toasty aroma, and everyone somehow finds an extra plate. It is the kind of dish that arrives at the table browned and honest, with golden edges and tender centers that pair with almost anything.

What makes these potatoes special is the method more than the ingredients. Thin, even slices cook quickly and develop focused browning that gives you both texture and flavor without fuss. I learned to slice to an eighth of an inch and keep the heat moderate so the interior softens while the exterior crisps. Simple seasoning of salt and pepper highlights the natural starch sweetness. Add a little chopped onion for a savory lift, or use onion powder when time is tight. This is a dependable side for weeknight dinners, holiday spreads, or lazy weekend breakfasts.

Ingredients

• Russet potatoes, 5 medium: Choose firm, dry russets with no soft spots. Their high starch content and dry texture crisp up beautifully. Look for potatoes about the size of a computer mouse so slices are uniform. If buying a brand, any grocery store standard russet will do.
• Vegetable oil, 3 tablespoons: Use a neutral oil with a high smoke point such as canola, sunflower, or a refined vegetable oil. Avoid extra virgin olive oil for the initial sear because it smokes at medium heat.
• Onion, 1/2, chopped, optional: Yellow onion is classic for sweetness and savor. Chop medium fine so it softens quickly and caramelizes against the potatoes without burning.
• Salt, 1/2 teaspoon and Black pepper, 1/2 teaspoon: Season after the first cook so the salt helps draw out surface starch for better browning. Freshly ground black pepper gives a brighter finish than preground.
• Optional swap: 1/2 teaspoon onion powder in place of chopped onion. This is handy if you want the flavor without extra prep or if using frozen potato slices.

Instructions

Prepare the potatoes: Clean and peel the potatoes. Using a mandoline or very sharp knife, slice into approximately 1/8 inch thick rounds. Even thickness is the single most important step to ensure even cooking and consistent browning. Rinse briefly under cold water to remove loose starch, then pat completely dry with a towel. Wet slices will steam instead of crisp. Chop the onion: If using onion, chop half of a medium yellow onion into small dice. Smaller pieces cook faster and nestle between potato slices to caramelize. Keep the pieces uniform so they brown at the same rate as the potatoes. Heat the skillet: Place a large heavy skillet over medium heat and add 3 tablespoons of vegetable oil. A 10 to 12 inch cast iron or stainless skillet is ideal. Allow the oil to heat for two minutes until it shimmers but is not smoking. Medium heat gives a balance between interior doneness and exterior color. Begin cooking the potatoes: Add the potato slices in a single layer. If needed cook in batches to avoid overcrowding. Cover and cook 10 to 15 minutes untouched until the bottom edges show light browning and the centers are starting to soften. The cover traps steam so the interior cooks through while the underside begins to color. Season and combine: Season the partially cooked potatoes with the 1/2 teaspoon salt and 1/2 teaspoon pepper. Gently stir in the chopped onion. Reduce the cover and continue cooking uncovered for 8 to 10 minutes, stirring frequently so more sides brown. Look for deep golden spots and a tender bite when tested with a fork. Finish and serve: When potatoes are tender and well browned, remove from heat. Taste and adjust salt. Serve immediately while hot for best texture. Leftovers re-crisp nicely in a hot skillet for a few minutes before serving.

Storage Tips

Cool the potatoes completely before refrigerating. Store in an airtight container for up to 5 to 7 days. To preserve texture, layer between sheets of parchment if stacking. Reheat over medium heat in a skillet with a splash of oil to restore crispness, about 4 to 6 minutes, flipping occasionally. For freezing, parboil or blanch slices for 3 minutes, cool in ice water, drain thoroughly, and freeze flat on a tray before bagging. Finish from frozen in a hot skillet and add a minute to the cook time to ensure interior is heated through.

Ingredient Substitutions

If russets are unavailable try Yukon gold potatoes for a creamier interior and slightly sweeter flavor. For a gluten free or dairy free option this recipe already qualifies. Swap the vegetable oil for avocado oil for higher smoke point and a subtle flavor. Use sweet potatoes for a change, noting they may brown faster and benefit from a slightly lower heat to avoid burning. If you prefer no onion, replace with 1/2 teaspoon onion powder or a finely minced shallot for a milder aroma. Add fresh herbs at the end to avoid wilting during the sear.

Serving Suggestions

Serve these potatoes alongside pan seared pork chops, roasted chicken, or with fried or poached eggs for breakfast. Garnish with chopped parsley or chives and a squeeze of lemon for brightness. For a loaded side dish try crispy bacon crumbles and a sprinkle of shredded cheddar off heat so it melts slightly. Pair with a crisp green salad or quick steamed vegetables to balance the plate. They also work as a base for a skillet hash topped with a soft egg.

Cultural Background

Pan cooking potatoes is a timeless technique found across many American kitchens and in home cooking traditions worldwide. It is rooted in the simple idea of turning humble starch into something crisp and comforting. In the United States the practice aligns with farmhouse cooking where ingredients are minimal but technique yields big results. Variations appear in many cultures, from Spanish patatas a la pan to German pan fried potatoes known as bratkartoffeln, each bringing its own seasoning and additions such as bacon or herbs.

Seasonal Adaptations

In winter add smoked paprika and sautéed kale for a heartier plate. Spring is a great time to toss in new potatoes and fresh chives. Summer invites tomatoes and basil, while autumn shines with a mix of sweet potato and apple slices for a sweet savory variation. The cooking technique remains the same so seasonal swaps are primarily about timing and complementary flavors rather than method adjustments.

Meal Prep Tips

Par-cook slices for 8 to 10 minutes, cool, and store in the refrigerator for up to three days. When serving, pan finish to restore crispness which takes about 6 to 8 minutes. Portion into individual containers with a small paper towel to absorb moisture if packing for lunch. For large batches, cook in two or three skillets simultaneously or use a sheet pan to keep cooking time manageable and texture consistent.

These pan fried potatoes are a simple technique that rewards attention to detail. With a little practice you will learn exactly how your skillet and stove behave and deliver consistent results. Make the recipe your own by experimenting with herbs, toppings, and pairings. I hope this brings the same Sunday supper comfort to your table that it has to mine.