Crispy Skillet Fried Potatoes with Garlic and Herbs
Fried Potatoes
Golden, crispy fried potatoes seasoned with garlic and fresh herbs — simple, comforting, the perfect side.
These skillet fried potatoes are the kind of side dish that feels like a warm hug — crispy edges, tender centers and bright hits of garlic and herbs. They start with simple russet potatoes, get a quick parboil to ensure a fluffy interior, then finish in a hot pan with oil and butter until gloriously golden.
They’re easy to make any night of the week and versatile enough to pair with breakfast eggs, roast chicken, or a simple salad. A squeeze of lemon and a sprinkle of fresh parsley at the end lifts the dish and keeps it from feeling heavy.
Nutrition (per serving)
Directions
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1
Wash and peel the potatoes if you like, then cut into 1/2- to 3/4-inch cubes or wedges so they cook evenly.
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2
Place the cut potatoes in a pot of cold, salted water and bring to a simmer. Cook until just tender when pierced with a knife, about 6–8 minutes. Drain well and let steam-dry for a minute.
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3
While the potatoes drain, heat a large cast-iron or heavy skillet over medium-high heat. Add the oil and butter and let the butter foam.
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4
Add the potatoes in a single layer (work in batches if necessary) and let them cook undisturbed for 4–5 minutes to form a golden crust.
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5
Toss the potatoes and add the chopped onion and smashed garlic cloves. Continue to cook, stirring occasionally, until onions are softened and potatoes are deeply browned in spots, about 8–10 more minutes.
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6
Toward the end, sprinkle in the salt, pepper, smoked paprika and thyme. Remove and discard the garlic cloves if you prefer less bite.
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7
Transfer to a serving dish, squeeze the lemon wedge over the potatoes, and finish with chopped parsley. Taste and adjust seasoning.
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8
Serve hot alongside eggs, grilled meats, or a fresh salad.
Ingredients
- Russet potatoes:2 lb
- Vegetable oil or canola oil:3 tbsp
- Unsalted butter:1 tbsp
- Yellow onion:1 pieces
- Garlic cloves, smashed:3 pieces
- Fresh parsley, chopped:2 tbsp
- Fresh thyme leaves (optional):1 tsp
- Kosher salt:1 tsp
- Freshly ground black pepper:1/2 tsp
- Smoked paprika (optional):1/2 tsp
- Lemon wedge (to finish):1 pieces
Tips & Notes
- Parboiling the potatoes first gives you tender interiors while the hot pan creates crisp exteriors.
- Don’t overcrowd the skillet — crowded potatoes steam instead of crisping. Use two pans or cook in batches if needed.
- Use a mix of oil and butter for flavor and a higher smoke point so the butter doesn’t burn.
- Leftovers reheat beautifully in a hot skillet to regain crispness; avoid the microwave if you can.
