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!
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 brown, crispy 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 – 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.
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
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.
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.
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.
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.
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.
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
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.
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.
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.
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!
More Potato Recipes from the Farmhouse
- Sausage & Sauerkraut Skillet With Potatoes
- Loaded Potato Soup
- Homemade Potato Gnocchi
- Easy Potato Waffles
- Garlic Mashed Potatoes
- Sourdough Potato Bread
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
Equipment
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Thank you so much for sharing this little tutorial! This is hands down the BEST and EASIEST way to cook potatoes!! Its a new household favorite for our family and will frequent our dinner table often from now on!
I don’t own a cast iron pan, too bad. They are too heavy for me. Can I do this recipe with a stainless steel pan? Will it turn out well?
Do you have a video on cast iron seasoning? I’m just starting to cook with cast iron and my food sticks alot.b b I know it is not supposed to stick with a seasoned cast iron skillet.
Tjhank you
Karen
I learned from a friend that if you don’t want to risk throwing in a potato, you can also stick the top part of your handle in the oil. If small bubbles form around it then it’s hot enough to start adding whatever you’re trying. 🙂
It has to be a WOODEN handle. I use a wooden spoon 🙂
Thanks for putting an end to my trial and error. Your video was very helpful. Best crispy potatos I’ve ever made. You cooking with cast iron tip videos were great too.
Yay! So glad to hear that!
Brilliant! I’ve always had issues crisping potatoes and your video helped me make the best crispy potatoes ever! Thank you!!
Awesome! I am so glad the tutorial helped you to get delicious crispy potatoes. 🙂
I married an Army man 22+ years ago, and he has always done the cooking. That’s just who he is. My siblings joke that I don’t know how to cook (I do, but that’s between you and me). But, now that I’m home more that I work, I have wrestled some of the cooking responsibilites from my husband. Now, nobody can cook like my mother, but my sisters come pretty close, and she made some of the best fried potatoes. Yesterday, after watching this video, I whipped up a batch of these iron skillet potatoes to go with salmon, a salad, and, of course, “your” fermented kraut, and avocado. My husband raved that they were some of the best fried potatoes he’s ever had. So, thank you, thank you, thank you, Lisa, for your time and effort that goes into making these simple and easy to follow videos. Because of you, I am on my way to becoming the Queen of Domesticity City!
Oh yay! That seriously makes me so happy. 🙂 And I love your new title. Haha. 😉
As you know, I love cooking with cast iron. We don’t eat regular potatoes but I love fried sweet potatoes!
Love your website and YouTube videos – the pace, natural tones of your house are very calming and relaxing while I learn a lot too. 🙂 I also have several cast iron pans but don’t use them much because of confusion how to take care if them – especially cleaning – don’t wash with soap or else the seasoning will be removed, but how else to get the yucky stuff off? Thank you for sharing about fried potatoes, I’ll try this!
Thank you so much Hannah! I definitely plan to do more cast iron videos. Seems like so many on Youtube want to know more! I am so happy your are following along. Thanks again!
This was so helpful-thank you for the time you spend making these videos. I only have cast iron pans but food sticks so it’s always frustrating using them. I would love tips on using cast iron!
Thank you so much for following along Joanna! 🙂 I definitely plan to make more cast iron videos. Seems like a lot of people want to know more!