Crispy Skillet-Fried Potatoes

Get ready for the crispiest, most addictive potatoes you’ve ever made. These golden-brown beauties combine a perfectly crunchy exterior with a pillowy-soft center that’ll make you wonder why you ever made potatoes any other way.

The secret lies in the two-stage cooking process that develops an irresistible crust while keeping the insides tender and creamy. With just a few simple ingredients and proper technique, you’ll achieve restaurant-quality results that’ll have everyone asking for seconds.

Ingredients

• 1 pound medium red or Yukon Gold potatoes (3-4 potatoes)
• 1½ to 2 tablespoons vegetable oil
• 1 teaspoon kosher salt, divided
• Fresh ground black pepper to taste
• 1 teaspoon fresh thyme or oregano (or ½ teaspoon rosemary)
• 1 tablespoon unsalted butter (optional)

Steps

1. Quarter 1 pound potatoes lengthwise, then cut crosswise into 1-inch chunks. Heat oil in a 10-12 inch cast iron skillet over medium heat until shimmering (look for slight ripples across the surface). For nonstick skillets, reduce oil to 1½ tablespoons.
2. Arrange potatoes cut-side down in a single layer (overcrowding will steam rather than crisp them). Season with ½ teaspoon salt. Cover with a tight-fitting lid and cook undisturbed for 10-20 minutes until bottoms are golden brown and potatoes are tender when pierced.
3. Remove lid and flip each piece to second cut side (they should release easily when properly browned). Add remaining ½ teaspoon salt and black pepper. Increase to medium-high heat and cook uncovered for 5-10 minutes, moving pieces occasionally for even browning.
4. Add herbs and butter (if using). Cook for 1 minute more, tossing gently until butter melts and herbs become fragrant. Test for seasoning, adding more salt if needed. Serve immediately while crispy.

Smart Swaps

• Use duck fat or ghee instead of vegetable oil for richer flavor
• Try sweet potatoes for a lower glycemic option (increase cooking time by 5 minutes)
• Experiment with different herbs like chives or parsley

Make It Diabetes-Friendly

• Cut potatoes into 2-inch pieces to reduce surface area and lower carb impact
• Pair with protein and fiber-rich vegetables to slow glucose absorption
• Limit portion size to ½ cup per serving (15g net carbs)
• Consider par-boiling in vinegar water (1:3 ratio) to lower glycemic index

Pro Tips

• Dry potatoes thoroughly after cutting to ensure maximum crispiness
• Don’t move potatoes during initial cooking phase – patience yields better browning
• Test doneness by inserting a knife – it should meet no resistance
• Let skillet heat fully before adding potatoes to prevent sticking