Crispy skillet potatoes are delicious and easy side to add to any meal, and this method ensures you end up with perfectly crispy potatoes every time!

A spoonful of cooked potatoes over a cast iron skillet.

There’s something irresistibly satisfying about golden, crispy potatoes fresh out of a hot skillet. And I have tried all the tricks in the book for consistently getting golden browncrispy skillet potatoes. The secret is keeping a single layer of potatoes and not covering the pan with a lid. This ensures you get deliciously golden potatoes every time.

Whether you’re serving them up for a lazy weekend brunch or pairing them with a hearty dinner, these crispy skillet potatoes deliver big flavor with just a few simple ingredients and an even simpler method. All you need are a few pantry staples and 10 minutes for a batch of crispy, golden home fries!

Pair these deliciously crispy potatoes with a simple homemade meat loaf, a perfectly cooked whole chicken, or some Italian beef for an easy dinner. They are also delicious for breakfast, especially when paired with poached eggs (or any egg recipe really!).

Why You’ll Love This Recipe

Perfectly crispy every time – This method gives you that golden, crunchy exterior without deep frying—just a hot skillet and a few tricks make all the difference.

Simple ingredients, big flavor – All you need are pantry staples like potatoes, oil, and salt to create a side dish that steals the show. 

Versatile & crowd-pleasing – Serve them for breakfast with eggs, as a dinner side, or even as a snack with dipping sauce. These potatoes are the best way to serve a crowd and make your main dish stretch because everyone loves crispy, home fried potatoes!

Ingredients

Potatoes, oil, and salt sitting on a marble countertop.

Potatoes – Russet potatoes work great in this recipe, but really any potato type will work.

Oil – Choose a neutral oil like avocado oil. I have also used coconut oil with great results.

Salt – I like pink or kosher salt. Any type of salt that you prefer will work.

A full ingredient list with exact amounts can be found in the recipe card below.

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Tools You May Need

Cast iron skillet – The cast iron pan really helps to crisp up the potatoes. If you don’t have one, you can use any large skillet.

How to Make Crispy Skillet Potatoes

Potatoes diced in bite sized pieces.

Step 1: Cut the potatoes into small bite-sized pieces, about ½” thick. Once all the potatoes are cut, use a clean towel to pat the potato pieces completely dry. You don’t want the potatoes to have any excess moisture. 

Potatoes cooking in a cast iron skillet.

Step 2: Heat a 10 – 12 inch large skillet (I like cast iron) over medium to medium-high heat and add the oil. Let the pan and oil heat up for about 3 – 5 minutes. Place a piece of potato into the skillet and if it starts sizzling, it’s ready.

Second batch of potatoes cooking in the skillet, first batch draining in a tray.

Step 3: Working in batches, add a handful of the cut potatoes into the hot skillet. Spread evenly so they all have space to cook. Do not overcrowd the skillet with too many potatoes.

Cooked potatoes being flipped in a cast iron skillet.

Step 4: Cook for about 7 minutes on the first side, then flip and cook for another 3 – 4 minutes or until the second side is golden brown and the potato is tender.

Cooked potatoes being placed on a towel to soak up grease.

Step 5: Remove the crispy potatoes from the pan and place onto a paper towel lined plate or baking sheet to drain the excess oil, and immediately hit with a pinch of salt.

Potatoes on a paper towel with a jar of salt in the middle.

Step 6: Repeat with the remaining potatoes. This may be about 3 – 4 batches.

Tips

  • Don’t overcrowd the pan with too many potatoes. If you do it will create steam and not get a crispy potato. 
  • Do not cover the pan with a lid as this creates steam.
  • Keep the potatoes about ½” thick (not too small, but not too large) so that they will cook up crispy.
  • Resist the urge to stir constantly. Let the potatoes cook undisturbed for a few minutes to form that golden crust.

Recipe FAQs

How to get crispy potatoes in a skillet?

Make sure to use medium or medium-high heat, keep potatoes about ½” thick, don’t overcrowd the pan, and resist the urge to stir them constantly.

What’s the secret to crispy fried potatoes?

The biggest secret is to keep the potatoes in a single layer and not over-crowd the pan. When the potatoes are touching, they will soften because of the steam.

How do I store and reheat crispy skillet potatoes?

To store, let them cool completely, then transfer them to an airtight container and refrigerate for up to 4 days. To reheat and bring back their crispiness, warm them in a skillet with a little oil, pop them in a 400°F oven for about 10 – 15 minutes, or use an air fryer at 375°F for 5 – 7 minutes.

What should I season skillet potatoes with?

We like to sprinkle ours with salt, but you can also get creative with other herbs that you like. Garlic or onion powder, rosemary, and/or thyme would be delicious!

fully cooked potatoes in a skillet on the countertop.

More Potato Recipes from the Farmhouse

If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone.

How to Make Crispy Potatoes in a Cast Iron Skillet Video

How To Cook Crispy Potatoes In A Cast Iron Skillet

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Crispy skillet potatoes are delicious and easy side to add to any meal, and this method ensures you end up with perfectly crispy potatoes every time!
Prep: 10 minutes
Cook: 50 minutes
Total: 1 hour
Servings: 4
a spoon is taking out cooked potatoes from a cast iron skillet.
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Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
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Ingredients 

  • 2 large russet potatoes, scrubbed and cleaned
  • ½ cup neutral oil, avocado, coconut, or olive oil
  • Salt

Instructions 

  • Cut the potatoes into small bite-sized pieces, about ½” thick. Once all the potatoes are cut, use a clean towel to pat the potato pieces completely dry. You don’t want the potatoes to have any excess moisture.
  • Heat a 10 – 12 inch cast iron skillet over medium heat and add the oil. Let the pan and oil heat up for about 3 – 5 minutes. Place a piece of potato into the skillet and if it starts sizzling it’s ready.
  • Working in batches, add a handful of the cut potatoes into the hot skillet. Spread evenly so they all have space to cook. Do not overcrowd the skillet with too many potatoes.
  • Cook for about 7 minutes on the first side, then flip and cook for another 3 – 4 minutes or until the second side is golden brown and the potato is tender.
  • Remove the crispy potatoes from the pan and place onto a paper towel lined plate or baking sheet to drain the excess oil, and immediately hit with a pinch of salt.
  • Repeat with the remaining potatoes. This may be about 3 – 4 batches.

Notes

  • Don’t overcrowd the pan with too many potatoes. If you do it will create steam and not get a crispy potato. 
  • Do not cover the pan with a lid as this creates steam. 
  • Keep the potatoes about ½” thick (not too small, but not too large) so that they will cook up crispy.
  • Please double check amounts when using the multiplying feature in the recipe card. 

Nutrition

Serving: 4servings | Calories: 311kcal | Carbohydrates: 19g | Protein: 2g | Fat: 27g | Saturated Fat: 23g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 5mg | Potassium: 444mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 6mg | Calcium: 14mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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29 Comments

  1. Lisa Kargel says:

    Hi, I am so grateful I found your blog!! 🙂 I was wondering if you could make your posts print friendly?

    1. Lisa Bass says:

      The recipes can be printed at the bottom in the recipe card!

  2. Katie says:

    Do you use refined coconut oil or unrefined?

    1. Lisa Bass says:

      I prefer unrefined.

  3. Thomas says:

    They turned out good.i love fried potatoes. They go good with any breakfast meal.

    1. Lisa Bass says:

      Glad you enjoyed it!

  4. Cheri Carr says:

    These were a huge hit for my family!! I have been trying and failing at making these for years. Thanks to Lisa’s recipe I can now make crispy skillet potatoes that taste better then the restaurant!!

    1. Lisa says:

      Glad you enjoy the recipe! thanks for sharing!

  5. McKenzie says:

    These are the best fried potatoes I have ever had, and I have eaten a lot in my lifetime. I followed all of your tips and used gold potatoes with a good quality organic coconut oil. They were amazing. Can’t recommend trying these enough! Big fan of your YouTube channel! Thanks, Lisa!

  6. McKenzie says:

    These are the best fried potatoes! I made them tonight and my whole family loved them. I followed your exact directions except I had to flip my potatoes a few times to get all of them crispy and cooked. (I did let the potatoes cook for 5 or so minutes on the first side before moving them around though). I had zero problems with them sticking due to following your directions. These were amazing! Will definitely be making these anytime we want fried potatoes. I’m a big fan of your YouTube channel! Thanks for all of your hard work. You inspire a lot of people.

  7. Deb says:

    I have a suggestion I use an instant pot cook the washed potatoes for 5-7 minutes release steam cool. They should be just soft enough to cut easily but not cooked. I freeze them they are just like frozen potatoes and they fry up great! One pound bag of frozen potatoes is over three dollars a ten pound bag is only two plus they taste great.

  8. Lynn Erickson says:

    Hello Lisa! This is the first time that I have replied to a cooking video; I am not on any social network. Having said that, I want to compliment you on your “cooking fried potatoes in an iron skillet video”. You provided to the point, detailed instructions on cooking potatoes and this is the first time I did not SCORCH the potatoes. I have been cooking for 43 years and enjoy perfecting my cooking skills, which I can now devote time to since I’m now retired. I’m here to say that you CAN teach an OLD DOG new tricks! Thank you for your SKILLS! Equally, I enjoyed viewing your Farm House make-over. Stripping/refinishing furniture and watching the original wood transformation is a joy! I enjoyed your blog and cooking video- Thank you again! God Bless you and your family- Lynn

  9. Lauren says:

    Y’all! This is the way to do it. Every bit of advice was perfect. I am no longer afraid of crispy potato dishes.