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Simple Fried Potatoes
Diced potatoes pan-fried until crispy and golden. The most basic and satisfying side dish there is. Good with any meal, any time of day.
Allergens: None of the major allergens as written.
Ingredients
- 4 medium potatoes, diced into ½-inch cubes (or 2 cans potatoes, drained and diced)
- 3 tablespoons vegetable oil
- 1 small onion, diced
Optional Extras
- Salt and pepper
- Garlic powder
- Paprika
- Bell pepper, diced
- Ketchup on the side
Equipment
- Large skillet
- Knife and cutting board
- Spatula
Instructions
- If using fresh potatoes, dice them into small cubes — the smaller the dice, the faster they cook. If using canned, drain and cut into chunks.
- Heat the oil in a large skillet over medium heat.
- Add the potatoes in a single layer as much as possible. Let them sit without stirring for 3–4 minutes to get a crispy bottom.
- Stir, then add the onion. Cook for another 8–10 minutes, stirring every couple of minutes, until the potatoes are golden brown and tender.
- Season with salt, pepper, garlic powder, or paprika if you have them.
Notes
- Canned potatoes shortcut: Already cooked, so they fry up in about 8 minutes total. Great time saver.
- Breakfast hash: Add a diced bell pepper and serve with a fried egg on top.
- Add meat: Stir in diced hot dogs, SPAM, or leftover ground beef during the last few minutes.
- Sweet potatoes too. Same method — they just cook a few minutes faster and get crispy-sweet edges.
- Don't crowd the pan. The potatoes need contact with the hot pan to get crispy. Cook in batches if needed.