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Call them fried potatoes, home fries, home-fried potatoes, or cottage fries. Whatever you call them, we call them delicious (and one of the best sides for breakfast or dinner). These fried potato synonyms all mean the same thing: thinly sliced potatoes or wedges usually cooked in butter or oil. You can start with raw or cooked potatoes and fry them on the stovetop, in the oven, or even make a “fried” potato recipe in an air fryer. Here, we’ll explain how to make fried potatoes in each of these ways.
To personalize your spuds, see the add-ins and seasoning ideas for your fried potato recipes below. Before getting started with any fried potatoes recipe, wash the potatoes with cool tap water and scrub them with a produce brush (available at Target).
Jason Donnelly
How to Pan-Fry Potatoes
Any kind of potato will work using this method for cooking fried potatoes. If you use potatoes with thicker skin, such as russets, you may want to peel them first. Three medium potatoes, sliced, equals four servings that fit nicely into a large skillet for fried potatoes.
How to Pan-Fry Raw Potatoes
Sliced Potatoes: Thinly slice potatoes about ⅛ inch thick. (If you have one, use a mandoline (available at Bed Bath & Beyond) or vegetable slicer to quickly and evenly cut the fried potato slices. In a large skillet, melt butter (use about 1 tablespoon for each medium potato) over medium heat. Add potato slices and cook, covered, 8 minutes, turning occasionally. Uncover; cook 12 to 15 minutes more or until potatoes are tender and light brown, turning occasionally.
New Potato Wedges: For 4 servings, plan on 1 pound of tiny new potatoes. Cut the new potatoes into wedges. In a large skillet, melt 3 tablespoons butter over medium heat. Add potato wedges and cook, covered, 8 minutes, turning occasionally. Uncover; cook 8 to 10 minutes more or until potatoes are tender and light brown, turning occasionally.
You can make either of these fried potato recipes a bit in advance of your meal. Transfer the cooked potatoes to a covered baking dish, then place in a 200°F oven and hold for up to 1 hour.
How to Pan-Fry Cooked Potatoes
Some cooks prefer to cook potatoes before frying them. (We do. The texture is amazing!) This is also a great way to use leftover potatoes you baked or boiled last night. For this method, choose a medium- or low-starch potato that will hold its shape during boiling. We recommend using:
- Medium-starch potatoes: Yukon gold, Finnish yellow
- Low-starch potatoes: round red, round white, new potatoes
Once cooked, peel potatoes if desired. Slice into ¼-inch-thick slices or cut into ¾-inch chunks. In a large skillet over medium heat, melt about 2 teaspoons butter per medium potato. Add cooked potatoes; cook about 10 minutes or until golden brown, turning occasionally.
How to Oven-Fry Potatoes
Make fried potatoes without having to stand over a skillet the entire time, by cooking them in the oven.
- Preheat the oven to 450°F.
- Prepare potatoes as above in the pan-fry method, except arrange potatoes in a thin layer (single layer for wedges) in a greased 15x10x1-inch baking pan (available at Sur la Table). Melt butter; drizzle over potatoes. Bake about 25 minutes or until browned.
How to Air-Fry Potatoes
For one of the quickest and lowest-calorie fixes for how to make fried potatoes, bust out your (or invest in an) air fryer! This trendy appliance is like a mini convection oven that circulates heat around every corner of the fried potato slices or wedges, so they crisp up just as nicely as they would in pools of butter or oil.
- Preheat the air fryer to 400°F.
- In a large bowl, toss 1 pound of small potato wedges or slices with 1 tablespoon of oil and any desired seasonings or spices. Season with salt and pepper.
- Place potatoes in the basket, close, and cook 10 minutes.
- Remove the basket, shake the potatoes to redistribute them in the basket, and cook for 10 minutes more (or until golden brown).
Brie Goldman
How to Deep Fry Potatoes
It’s easy to make deep fried potatoes at home. Simply soak raw sliced potatoes in water for about 15 minutes to remove excess starch. While the potatoes heat, add vegetable or peanut oil to a pan with high sides or a deep fryer. You’ll want about an inch of oil in the pan. Heat oil to 375 degrees F (190 degrees C). Before adding the soaked potatoes to the oil, pat them completely dry. You’ll want them as dry as possible to help avoid oil splatter. Cook potatoes in hot oil until golden, 5 to 6 minutes.
The Best Fried Potato Seasonings
Experiment with these fried potato spices, herbs, and flavor boosters. Add them to the melted butter before adding the potatoes, then toss with more of your desired flavor booster before serving if you’re craving even more kick.
- Regular salt, onion salt, or garlic salt
- Sweet or smoked paprika
- Chili powder
- Italian seasoning
- Cumin
- Taco seasoning mix
- Dried thyme
- Dijon-style mustard
Ways to Customize Fried Potatoes
Flavor your fried potato slices or wedges with any of these add-ins. You can stir in the fresh veggies when you start cooking the potatoes or midway, depending on your texture preference. Add the sun-dried tomatoes, bacon, herbs (except rosemary; add it halfway), and cheese at the end of cooking and just heat through.
- Chopped bell peppers
- Sliced sweet onion, such as Vidalia, or green onions
- Sliced mushrooms
- Sun-dried tomatoes (oil pack, drained)
- Crumbled cooked bacon
- Fresh herbs such as chives, dill, rosemary, thyme, or sage, chopped
- Shredded cheese
Cook ’em however you like, top ’em however you like; there doesn’t seem to be a wrong way to make fried potatoes.