Pan Fried Potatoes are the ultimate comfort food. Easy to make, a crispy side dish that everyone will enjoy. Ready in 30 minutes!
Potatoes have only been around in Europe for about 500 years, but are definitely a staple in Russian and Ukrainian cooking. They originated from South America where they have been cultivating it for thousands of years. Every culture has a version of fried potatoes. How many different ways can you fry them? 🤣
There is something satisfying about eating a rustic meal of potatoes, maybe it's all the carbs. I think every Slavic kid remembers their mom or babushka making Russian Pan Fried Potatoes. Especially the smell of frying onions wafting through the air. I even remember the old, deep style frying pan she used, she had her favorite pan for frying. It's such an easy potato recipe, one of the first recipes I decided to write.
Can you Pan Fry Potatoes without boiling?
This is an easy and uncomplicated Pan Fried Potatoes recipe. There is no need to boil potatoes before frying them. If boiling the potatoes before frying, then the potatoes pieces need to be thicker, chunkier potatoes, which is better for roasting in the oven. Don't waste your time boiling potatoes.
Should You Soak Potatoes in Water
That's up to you. Some recipes call for soaking the potatoes in a bowl of water for at least 30 minutes, or even overnight. The reason why potatoes are soaked in water is to remove starches from the potatoes. When frying, this will give you a nice crispy potato. After soaking potatoes, you want to dry them. It's easy to place on paper towels to remove excess water.
However, this pan fried potatoes recipe doesn't require soaking, unless you want to. Potatoes are an easy, rustic side dish. You shouldn't need to plan ahead to soak potatoes for your side dish. It's not caviar, just a simple fried potato recipe. Just peel and chop your potatoes, and you are ready to fry them. If you prefer, give them a rise in a colander, pat dry and you're good to go. In the video and photo, I've cut them a little larger and thicker than usual, but they still tasted great!
What Potatoes are Best for Frying?
The best potatoes for frying are the potatoes growing in your garden or on your pantry shelf. You might be picking up a theme here, this is a basic, rustic potato recipe. It's true that there are different varieties of potatoes that have a lower starch naturally. Waxy Potatoes varieties are low starch, and include new potatoes (baby potatoes), French Fingerling, Red Bliss. However, just use the potatoes you have, even better if they're on sale.
When to Serve Pan Fried Potatoes
Pan Fried Potatoes can be served at any time of day. It's a side dish that you can also enjoy as a filling meal. Slavs will never say no to potatoes, ever!
- Breakfast? It's an excellent substitute for hash browns alongside your eggs.
- Making lunch? These Russian style potatoes will always satisfy.
- How about an easy side dish for your dinner? Definitely yes!
What Oil to Use for Pan Fried Potatoes
It's usually easies to use a plant based oil when frying potatoes. A neutral tasting oil is best. You can fry with bacon fat, tallow or lard, but plant based oils are usually a bit healthier when frying.
- Sunflower Oil
- Canola Oil (rapeseed oil)
- Corn Oil
- Grapeseed Oil
- Vegetable Oil
- Extra Light Olive Oil
How to Pan Fry Potatoes and Onions
- Slice peeled potatoes, cut them in half lengthwise and chop evenly into strips or pieces
- Heat oil in pan, and add the potatoes. Don't stir for a few minutes
- Thinly slice your potatoes and add to frying potatoes at halfway point
- Carefully flip and fry until crispy
- Garnish with fresh dill or green onions
Sauce for Pan Fried Potatoes
Everyone knows I love sauce. I try to sauce everything I can, it drives my wife nuts! 🤣 Here are my saucy suggestions.
- Nothing! They taste amazing just like this!
- Ketchup. Potatoes and ketchup always go hand in hand
- Smetana - Sour Cream and potatoes were friends long before Ketchup came long
- Creamy Garlic Sauce - who doesn't love garlic?
- Add mushrooms!
- Don't salt while frying, it will release the juices
- For crispier potatoes , soak or rinse them in water to wash off the potato starch
- Resist urge to constantly flip the potatoes, especially at towards the end of your frying. The goal is a nice and crispy crust on your potatoes
- Fry bacon, then use the bacon fat to cook the potatoes, before adding back the bacon into the fried potatoes
Potato Recipes You'll Love!
- Moroccan Roasted Potatoes
- Chinese Crispy Roast Potatoes
- Creamy Scalloped Potatoes
- Veal Orloff Potato Bake
- Potato Wedges with Fresh Herbs
Russian Pan Fried Potatoes and Onions is a simple, rustic dish, that takes me back to my childhood. Ultimate rustic comfort food, the crispy potato bits are my favorite! Gluten free, vegan and delicious. Bon Appetit! Приятного аппетита!
- 4 large potatoes
- 1 onion sliced
- 2 tablespoons oil for frying
- salt and pepper to taste
- fresh dill or green onion to garnish optional
How to Make Pan Fried Potatoes
- Peel and slice the potatoes into bite size pieces. Can be thinly sliced semi-circles, wedge style, or cut like fries.
- Heat the oil in over medium-high heat in a frying pan. Carefully add the potatoes into the hot oil. Keep uncovered.
- Fry potatoes until crispy about 20 minutes. Do not constantly or rapidly stir potatoes, waiting 3-4 minutes before flipping. You want a crispy crust to form on the potatoes.
- At the halfway point of frying potatoes, add the sliced onions to the potatoes. Continue to cook until the potatoes are crispy.
- Salt and pepper to taste. Garnish with chopped fresh dill or green onions.
Did make fried potatoes so long! Need to make it tonight and featured on my website too! Great recipe! I like fry on bacon fat or vegetable oil with touch of butter. When done I remove potatoes and add onion to same skillet and fry it on medium heat by onion soft and slightly golden. Place on the top of potatoes and serve. So good with simple Russian vegetable salad!
Peter's Food Adventures
So tasty with bacon fat!! A classic Russian comfort food! 😋
A childhood favorite of mine as well. My mother would make it with eggs for dinner. You are 100% correct about the potato thickness. They come out nice and crispy on the outside but not overdone on the inside. I make it myself now too. I also use butter along with the oil. It gives the potatoes a nice flavor and browns nicely. Mom never used onions when I was growing up but my wife loves onions in it.
Peter's Food Adventures
Thanks for checking it out! Adding some butter is a great idea! 😊
Valya @ Valya's Taste of Home
This is my husband favorite! You are absolutely right! Tastes so much better than hash browns for sure.
It's definitley a staple at our house, I love the crispy ones! 🙂
Looks awesome! Like the fresh spring onions to give it some colour!
Thanks Amber, and extra flavour too! 🙂
So much better than mashed potatoes, isn't it?
yes indeed!!! 🙂
Just a winning combination!
I know, right? Delicious! ????????
Yum, really looks good 🙂 The addition of the onions...nice 🙂
Thanks Lynne! The onions take plain fried potatoes to the next level! 🙂