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Last Updated on August 26, 2019 by Diane Hoffmaster
Learn how to make this pan fried potato recipe for a hearty breakfast side dish your family will love. Skillet fried potatoes are simple to make and do NOT require par boiling before frying.
Can you fry potatoes without boiling them first?
Ok, so the first thing you need to know about making pan fried potatoes is that you do NOT have to boil them first. This adds a very long and unnecessary step to your fried potatoes and just creates extra dirty dishes that no one wants to clean. This pan fried potato recipe is delicious and easy without any par boiling at all.
Over the years, I have found a few tricks to getting golden brown fried potatoes without them sticking to the pan.
- First, peel your potatoes and dice fairly small. About one inch cubes but you will have some variation. If they are too big, your pan fried potatoes will end up toasty on the outside before they are done cooking all the way through.
- Rinse your diced potatoes under cold running water before you start cooking them. This removes the starch that may cause them to stick to the pan. After rinsing, pat them dry in a clean dish towel to remove excess water.
- Cook this pan fried potato recipe in a CAST IRON frying pan. Heat it to medium, then add the oil and let it sit for a minute before tossing in the diced potatoes. Don't skimp on the oil. You want a nice amount in there to prevent them from sticking. Your diced potatoes should sizzle when you dump them in but not cook too quickly. As they cook and the pan gets hotter, turn the heat down to medium low. This will help the outside get golden brown just as the inside is starting to cook through completely.
How do you keep potatoes from sticking to the pan?
The key to keep them from sticking is rinsing them first, as mentioned above. However, there are a few other things you need to do, too. Once you add the potatoes to the hot pan with hot oil, toss them just a minute or so to coat them with oil but then, let them sit. Do not touch them again for a few minutes so they have time to brown on the side that is touching the pan. Then toss them about with a spatula and let them sit again. The less you handle them at first, the less they will stick. As they start to brown on all sides, you can stir more often to prevent burning.
Like this pan fried potato recipe? Try these potato recipes, too!
Seasonings for Fried Potatoes
While I'm sure there are vegetarian fried potato recipes out there, I personally think the best seasoning for them is some sort of cured pork. Bacon, prosciutto, pancetta, or some other deliciously salty pork product makes these fried potatoes absolutely delicious. I have tried using onion, however, I find that the onion burns before the fried potatoes are soft enough to eat. I used Saltgrass 7 spice steak seasoning for this pan fried potato recipe because it is honestly our favorite potato seasoning EVER. But, you can use whichever steak seasoning you happen to have on hand.
I highly recommend you plant your own chives in your back yard. They are a delicious flavor addition to just about any potato recipe and there is no need to go to the grocery store for them. We have them planted in the back yard and they come back year after year, despite being completely neglected. Once your fried potatoes are done cooking, dump into a serving dish and sprinkle with finely chopped fresh chives. Makes them look pretty AND taste good!
Pan Fried Potato Recipe with Prosciutto and Chives
Delicious for breakfast, brunch, or as part of a hearty dinner, pan fried potatoes are easy and delicious. These skillet fried potatoes with prosciutto and chives are crispy on the outside and tender on the inside.
- 4 cups potatoes, peeled, diced and rinsed
- 3 to 4 TBSP olive oil
- ⅓ cup prosciutto, diced
- 1 TBSP steak seasoning
- 3 to 4 TBSP fresh chives, diced
- Peel, dice, and rinse 4 to 5 potatoes. Pat dry with a clean towel.
- Heat olive oil in a cast iron skillet over medium heat until hot.
- Toss in potatoes and stir to coat with oil. Let them sit 3 to 4 minutes or until starting to brown on the bottom. Stir with a spatula and repeat several times. The key is to let them brown without over stirring.
- When potatoes are almost tender, add prosciutto and seasonings. Cook 3 to 4 more minutes.
- Remove from heat and add fresh chives and serve.
Serving Size:1 cup
Amount Per Serving: Calories: 556Total Fat: 42gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 35gCholesterol: 13mgSodium: 883mgCarbohydrates: 36gFiber: 4gSugar: 2gProtein: 10g
Nutrition information not always accurate
Diane is a professional blogger and nationally certified pharmacy technician at Good Pill Pharmacy. She has two college aged kids, one husband and more pets than she will admit to. She earned her BS in Microbiology at the University of New Hampshire but left her career in science to become a stay at home mom. Years of playing with LEGO and coloring with crayons had her craving a more grown up purpose to her life and she began blogging and freelance writing full time. You can learn more about her HERE.