Skillet Fried Potatoes
Skillet Fried Potatoes are my favorite kind of comfort food. They’re crispy on the outside, fluffy on the inside, and packed with savory flavor. They’re quick to throw together with just a handful of pantry staples, and you can serve them morning, noon, or night, and this version is quick, easy and tasty!
I love how the caramelized onions and sweet red peppers balance the crispy, golden potatoes. Whether you’re pairing them with eggs for brunch or next to grilled chicken for dinner, these always hit the spot.
These Skillet Fried Potatoes are perfect for breakfast, brunch, lunch or dinner and you can easily swap ingredients. Don’t have red peppers? Use green! Try your own seasoning. Yum!
Ingredients
- Russet potatoes – You can also use red-skinned potatoes, but skip yellow potatoes, as they tend to fall apart more easily.
- Onion – I like yellow aka brown cooking onions in this dish, but you can use sweet onions or even red onions.
- Red bell pepper – Or any color bell pepper. Want some heat? Add a diced jalapeno.
- Olive oil
- Seasonings: Italian seasoning, garlic powder, salt, pepper, and a sprig of rosemary.
How To Make Skillet Fried Potatoes
Scroll down for the full recipe card with exact measurements and printable instructions.
Heat a large skillet over medium-high heat until hot. The large cooking surface is key here to help the potatoes crisp instead of steaming. I love using a grippy-bottomed mixing bowl to toss together the cubed potatoes and diced onion with olive oil, Italian seasoning, garlic powder, chopped rosemary, salt, and pepper until evenly coated.
Spread the seasoned potatoes in an even layer in the hot skillet. Don’t overcrowd the pan so you give everything space, which helps build that crisp, golden-brown crust.
Cook the potatoes, stirring occasionally, for 10 to 15 minutes until tender inside and crisp outside. I like using a wooden spatula for flipping; it’s great for lifting potatoes without breaking them.
Add the diced red bell pepper and cook for another 5 minutes until softened but still vibrant.
Serve hot and dig in. They’re excellent on their own or paired with almost anything.
Chef Jenn’s Tips
- Russet potatoes get the crispiest edges, but red-skinned taters will also work.
- Let the potatoes sit in the pan undisturbed for a few minutes at a time before stirring; that’s how you get that beautiful browning.
- If you want to speed things up, microwave the potatoes for 2 minutes before frying to soften them slightly.
Recommended
Make It A Meal
These potatoes are fantastic alongside scrambled eggs or omelets for breakfast. For dinner, serve them with roasted chicken, pork chops, or burgers.
Storage
Store leftover potatoes in an airtight container in the refrigerator for 3 to 4 days. To reheat, toss them back in a hot skillet or pop them in the air fryer to bring back that crispy texture. Avoid the microwave if you want to keep the outside crunchy.
Skillet Fried Potatoes
Ingredients
- 4 russet potatoes cubed
- 1 cup onion diced
- 1 cup red bell pepper diced
- 2 tablespoons olive oil
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 1 sprig rosemary chopped
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- Heat a large skillet over medium-high heat until hot.
- While the pan heats up, combine the cubed potatoes, diced onion, olive oil, Italian seasoning, garlic powder, rosemary, salt, and pepper in a mixing bowl.
- Toss well to evenly coat everything.
- Spread the potatoes in an even layer in the skillet. Let them cook undisturbed for a few minutes at a time, stirring occasionally, until the potatoes are golden and tender, about 10 to 15 minutes.
- Add the diced red bell pepper to the skillet and continue cooking for 5 more minutes, stirring occasionally, until the peppers are tender but still bright.
- Serve immediately while hot and crispy. Enjoy with breakfast, burgers, or your favorite protein.
Notes
Chef Jenn’s Tips
- Russet potatoes get the crispiest edges, but Yukon Golds work if you want a creamier texture.
- Let the potatoes sit in the pan undisturbed for a few minutes at a time before stirring—that’s how you get that beautiful browning.
- If you want to speed things up, microwave the potatoes for 2 minutes before frying to soften them slightly.
