This easy pan fried potatoes recipe shows you how to make crispy, golden potatoes in a cast iron skillet
with butter and bacon grease. Boiled gold potatoes are sliced and fried until crispy then tossed with
bacon, onions, garlic and spices. A perfect side dish for breakfast, brunch or dinner.
Crispy pan fried potatoes are the ultimate comfort food side dish_ This easy cast iron skillet recipe
transforms simple boiled gold potatoes into fock-tender spuds with a crispy, golden exterior. Sliced
potatoes are fried in buttery bacon grease for maximum flavor, then tossed with crispy bacon bits,
caramelized onions, garfic and spices.
The secret is parboiling the potatoes before frying_ This softens them up so they fry up extra crispy
outskie but stay nice and fluff,’ inside. One bite will have you hooked on this bacon-y, crispy potato
goodness_ An easy 30 minute recipe you can make for breakfast, brunch or dinner. Serve these crov.’d-
pleasing potatoes alongside eggs. chicken or steak
What kind of potatoes work best for pan frying?
I reconynend using a medium starch potato like Yukon Gold or red potatoes. The starch helps the
exterior get crispy when fried_ New potatoes or russets also Wilk but may need a longer cook time.
Avoid waxier potatoes like fingerlings.
Can I use olive oil instead of butter to fry the potatoes?
Yes, you can use olive oil or a neutral oil like vegetable or canola. Butter provides great flavor but has a
lower smoke point. If using oil, add a couple tbsp of butter at fre end for flavor.
How long will these pan fried potatoes keep?
They vhll keep 3-4 days stored covered in the fridge but are best served fresh and hot. Reheat leftovers
in a skillet over medium heat vgith extra butter or oil. Add salt just before serving, as this can draw
moisture from the potattæs during storage
What is the best way to reheat these potatoes?
I reconvnend re-frying the potatoes to restore their crispness when reheating. Place them in a hot skillet
with a little butter or oil. Fry over medium heat until hot 4-5 minutes, stirring occasionally.
Can I prepare these potatoes ahead?
Yes! You can boil and cut the potatoes up to 8 hours in advance. Store them in a bowl of cold water in
the fridge until ready to fry. Drain, pat very dry and fri as directed.
Ingredients
• 6 medium gold potatoes, cut into quarters (about 2 lbs)
1 medium yellow onion, diced
• 4 slices bacon, chopped
• 3 Tbsp butter
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• 1/4 cup fresh parsley, chopped
Salt and pepper to taste

Instructions
1. Step 1: Bring a large pot of salted water to a boil. Add the potatoes and cook for IO-IS minutes until
just fork tender but still quite firm_ Drain and set aside to cool slightly_
2 Step 2: V’vhile the potatoes are cooking, heat a large cast iron skillet over medium heat. Add the
bacon and fry until crispy, 5-7 minutes. Remove with a slotted spoon and set aside on paper towels.
3. Step 3: Pour off all but 1 Tbsp bacon grease. Add the onions to the skillet and sauté for 5-7 minutes
until softened and browned. Remove the onions and set aside vhth the bacon.
4. Step 4: Return the skillet to medium heat and melt the butter. Once melted, add the boiled potatoes
and arrange them in a single layer in the skillet. Fry undisturbed for 2-3 minutes per side until deeply
godden brown.
5. Step 5: Return the onions and bacon to the skillet and add the garlic and smoked paprika Toss
gerltty to combine_ Continue frying for another 2-3 minutes_
6. Step 6: Remove pan from heat. Season generously with salt and pepper. Mix in the chopped
parsley_ Serve immediately while hot and crispy
Notes
These crispy pan-fried potatoes pair perfectly wifi eggs for breakfast or brunch. For dinner, serving
them alongside chicken or steak Leftovers can be stored covered in the refrigerator for 2-3 days, though
best when fresh_ Reheat in a skillet over medium heat with a little butter or oil.