Crispy Pan-Fried Potatoes

Potatoes have always been a personal fan-favorite. When I was young, when asked if I could bring one thing to a desert island, my answer was a potato and I would regale over how I could eat french fries, baked potatoes, mashed potatoes and so on.

I used to make potatoes lyonnaise quite often but when I was honest with myself, I was never a big fan of the onions. I found that they tended to soften up the crispy potatoes more than adding texture or additional flavor. I also like fluffy roast potatoes (usually in duck fat) but found that it took more time than I wanted for weeknight meals. In the end, this is stripped down lyonnaise or non-grated hash browns.

Yields 4 servings


  • 2 medium baking or russet potatoes
  • 2 T olive oil
  • 2 T butter
  • salt and pepper
  • 1 T chopped parsley


Place potatoes in water and bring to boil. Cook for 10-15 minutes depending on size. Let cool. This can be done at any point during the day. I let them sit and peel just before cooking.

Cut peeled potatoes into thick 1 inch slices. This is all about preference but you will most likely have more than one layer of potatoes if you go thinner.

Heat large saucepan over medium heat and add olive oil and butter and let it come to a light sizzle. Start adding the potatoes in a single layer (or as many layers as needed). Sprinkle with salt and pepper.

Don’t move potatoes; just let them brown on the bottom. Once they get to the desired color and crispiness level, start flipping them over.

When both sides are browned and crisped to your satisfaction, transfer to serving plate. Sprinkle with a bit more salt and parsley.

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