Whether you’re having breakfast, lunch, or dinner, this pan-fried potatoes recipe is your ticket to a fabulous meal! With these potatoes, you have a quick and easy dish that goes great as a side or even a main course. These crispy, salty potatoes will be loved by all and only take mere moments to make!
Pan-Fried Potatoes Recipe
Ingredients you will need:
- 2 to 3 Russet Potatoes (one per person)
- ½ onion
- 2 T. butter
Chop 2 to 3 Russet potatoes.
Place potatoes in a saucepan with 1 inch of water and boil.
While the potatoes are boiling, place 2 tablespoons butter in a skillet.
Add 1/2 diced onion to non-stick skillet.
Saute onions and butter on stove set to medium-high.
Once onions are brown, drain potatoes and place in skillet.
Add salt and pepper to taste.
Flip potatoes and cook until golden brown with crispy edges.
Remove from heat and serve!
The Best Spatula for Cooking Potatoes!
The Rada Cutlery Non-Scratch Spatula is a handy spatula that you’ll use for preparing countless meals! It features a sturdy metal stem that won’t break, as well as an oval handle with thumb spot for an effortless grip. The beveled edge is ideal for flipping and scraping all sorts of foods, while the non-scratch material makes it safe for use with your favorite non-stick pans. You can use with confidence, as it comes with a Lifetime Guarantee. Like all Rada products, it’s made in the USA!
The Best Knife for Cutting Potatoes!
You won’t find a better way to cut a potato than Rada Cutlery’s incredible Super Parer! This stainless steel paring knife features a hand-sharpened, long paring blade for optimal usability and versatility. Use it to cut potatoes, fruits and vegetables of all sizes, meats, and more. It’s protected by a Lifetime Guarantee, and, like all Rada products, is proudly made in the USA!
A Popular Fundraiser for Your Group!
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Pan-Fried Potatoes Video Recipe
Fried Potatoes Video Transcript
Hi, it’s Kristi in the Rada Cutlery kitchen, and this is a recipe for fried potatoes. My mother would always make this recipe. She would boil potatoes, and if there were enough leftovers, she’d fry them.
First, we’re going to dice 3 potatoes. I figure about 1 potato per person. I cut them in half, hold that half together, and then cut again. Usually you cut about 3 across. You take your knife and make nice squares. If they’re too big you go back and cut them again. There you have an easy, quick diced potato. Then cut into thirds and across the end.
This is the Rada Super Parer, one of my favorite knives. It’s great for cutting vegetables, fruits, and meats. It has a nice, big handle that’s easy to grip. It has a pointed end so it’s almost like a little fillet knife. They’re made in the USA and have a Lifetime Guarantee. They’re also offered as a fundraiser so you can sell high-quality, economically-priced kitchen products. Your group would make a 40% profit on all sales.
Now we need to cook these a little bit. I have about an inch of water in the saucepan. The neat thing about this Rada Cutting Board is that you can cut on it and then use it as a funnel. Now we’re just going to put this on high and get it to a boil. We don’t want to boil boil them, because we’re going to cook them in the pan, but now that they’re cooking I’m going to show you what I like to do with the other pan.
So now in my non-stick pan all our potatoes are hard boiling. I’m going to add some pats of butter and onions. We’re going to sauté these onions and by about the time these are tendercrisp the onions should be ready to add to it. Now that our onions are sautéing our potatoes are cooking. Usually by about the time these are done our potatoes will be ready to add to it. I do have these on medium-high. You might want to stir them every once in a while. Since I’m using a non-stick pan I’m going to use these Rada non-scratch utensils. They won’t scratch your non-stick pans. This is the spatula that works wonderfully with eggs and pancakes. This is a spoon with holes to drain vegetables like these potatoes.
So I’m going to turn these down. It looks like our onions are nice and brown. Time to add the potatoes. I just drain them with my spoon with holes or you could drain the whole pot over the sink, too. The trick is to have a big enough pan so the potatoes all touch the bottom, which will brown them a lot faster. Pepper, some salt, and I would let these cook probably about 7 to 10 minutes on one side before you flip them. You don’t want to constantly stir them. If you need more butter, you can certainly do that, too.
These have been cooking about 7 minutes and you don’t want to stir them. You just want to flip them. Now you can stir them a little bit more once that one side gets nice and brown but I would let them sit there another 7 minutes.
So now your crispy, delicious potatoes are ready. They go great with porkchops, steak, or breakfast. They’re great for camping. Check out more recipes on our YouTube channel or our website at www.RadaCutlery.com. Thanks!
End of Video Transcript