Skillet Potatoes
by Sommer Collier — on Apr 29, 2026 I’m picky about my skillet fried potatoes. They have to be crispy and golden on the outside, fluffy in the middle, and good enough to eat straight from the pan. I cook these potatoes in a hot skillet until perfectly crisp, with simple seasoning and just the right amount of browning. They’re an easy side dish I make for breakfast, dinner, or, honestly, whenever the craving hits.
Skillet Potatoes
Do you call them skillet potatoes or home fries? I’m here to tell you that, yes, there is a difference… Kinda. Skillet fried potatoes is the general term for any little cubes of potato that are, well, fried in a cast-iron skillet (or any large nonstick skillet with a heavy bottom) to make the pieces crisp on the outside. (But not crunchy like my baked hash browns recipe.) Home fries, however, refers to potatoes that are briefly parboiled, then fried, for an even softer texture on the inside but are gold and crispy all around. While I’m not boiling my potatoes before frying in this recipe, I am first soaking them in water to remove all of that starchiness. The result are perfectly crispy pan-fried potatoes that have that same softness as a traditional home fry recipe, but are so much quicker and easy to make! They are the perfect breakfast or brunch potatoes to serve with bacon and eggs, or make a wonderful dinnertime side dish with other southern favorites.
Table of Contents
Sommer’s Recipe Highlights
Quick and Easy – Unlike many home fries recipes, I’m not boiling the potatoes before frying. This makes prep super simple – I add the pieces of chopped potato to a bowl of ice water as I slice each one-by-one to keep them pretty and remove excess starch, but there’s no need for any lengthy soak time. Altogether, prep takes about 15 minutes, and the potatoes cook in the skillet for only 20 minutes.
Few Ingredients, Just the Right Amount of Flavor – Along with being quick to make, I only use 4 ingredients (plus a few basic spices, including smoked paprika) in my recipe. Potatoes on their own don’t have much flavor, which is perfect when you want the spices to shine and a make them a great side with other tasty dishes. And I mean, c’mon, you know just about anything fried in a skillet is probably going to be delicious!
Breakfast BFF… And More! – As I mentioned, these hearty skillet-fried potatoes pair well with many of your favorite classic breakfast and brinner (breakfast for dinner) foods, like eggs and bacon or sausage. But that’s not all! Just like homemade hash browns, these potatoes are also fabulous for dinner with hearty main proteins and veggies.
Key Ingredients and Tips
- Potatoes – I find russet potatoes are the best to make skillet home fries. They are hearty, stay firm when cooked on high heat, and have a milder taste.
- Onion – I am using white onion, which has a nice, slightly sharp bite. You can also use yellow onions for more sweetness.
- Fats – I’m not using just butter to fry the potatoes, but a combination of butter and oil. This gives you the perfect buttery rich flavor boost, but ensures the potatoes aren’t too brown before they’re fully cooked. Use your choice of oil that has a high smoke point with a mellow flavor, like avocado oil, canola oil, or vegetable oil.
- Seasoning – A trifecta of smoked paprika, salt, and black pepper is the perfect combination for breakfast potatoes.
How to Make
Find the full ingredient proportions, detailed instructions, storage tips, and a video tutorial in the printable form at the bottom of the post.
Peel, Dice, and Ice – I start by getting out a large mixing bowl, or a deep and wide pitcher, and fill it halfway with water and several handfuls of ice. Potatoes will start to brown quickly once cut, so to keep them perky and avoid oxidizing, I work one at a time to peel (or not peel, your choice) the potatoes, cut them into half-inch cubes, and add them to the ice bath.
Soaking the raw potatoes before frying is also essential to remove any excess starchiness from them. Why, you may ask? Starch in the potato will make it break down more quickly when cooked over high heat, thus resulting in sad, mushy potatoes.
Heat Skillet then Drain Potatoes – While the potatoes soak, I cut the onion into 1/2-inch pieces and set aside. Then I place a large skillet over medium heat on the stove, and add the butter and oil. While the butter melts, I pour the potatoes into a colander over the sink (obviously) to drain them. Then I use a paper towel to absorb as much of the starchy water as possible. If the potatoes are wet, they won’t crisp up well in the pan.
Add to the Skillet – Once the butter is melted and hot, I carefully pour the dried potato pieces into the skillet. I sprinkle on the seasoning and stir the potatoes to coat them evenly with the salt, pepper, and paprika.
Cover – Next, I cover the pan with a lid to trap what little moisture is there in, and slightly steam the potatoes. This is the secret to getting fluffy interiors and crispy skin! Stir them every few minutes so they don’t stick to the pan.
Get Crispy – After about 10 minutes, I take the lid off entirely, and continue to cook the potatoes for another 10 minutes, stirring every 3-4 minutes. And be gentle! I use a spatula to carefully move the potatoes around so they get crispy on all sides, but take care not to push down on them or smoosh the pieces.
Expert Tips
The key to making perfect fried potatoes is to chop the potatoes into even cubes. This helps them to cook more evenly and ensure they are all done at the same time, with crispy golden brown outsides and soft fluffy interiors.
Second, it’s also imperative to soak them in ice water before cooking to remove excess starches. Definitely don’t skip this step, and be sure to dry them thoroughly! Otherwise, they’ll turn into a mushy mess, and no one wants that.
Lastly, be patient! I know you want these home fries on the table ASAP, but they really do need to sit in the pan and be left undisturbed for a few minutes at a time before moving them around with a spatula. That’s how the potatoes get that perfect crust on all sides without getting mushy.
Serving Suggestions
These potatoes are great to have hot and ready to serve with made-to-order dishes like simple over easy eggs, steak and eggs, or Denver omelettes.
Since this home fry recipe yields roughly 6-8 servings, it’s also terrific to cook on the stovetop while baking a breakfast or brunch casserole in the oven. Try them with any of these reader favorites –
- Eggs Benedict Casserole
- Easiest Breakfast Casserole
- Baked Pancake
- Overnight French Toast Casserole
- Pancake Casserole
Or enjoy them as a starchy, carb-y side dish for casual dinners, too! My reversed seared steaks and bone-in ribeye recipe are a perfect “meat and potatoes” combo.
Storing and Reheating
Crisp and tender breakfast potatoes are absolutely best to enjoy hot and fresh from the skillet. They’ll start to get soft as they cool.
However, if you do have leftovers you’d like to save, they will keep for up to 3 days in the fridge stored in an airtight container. Reheat them briefly in a skillet on the stovetop, or in an air fryer (my preferred method) for 3-4 minutes at 350 degrees.
Frequently Asked Questions
First, you need a hot skillet and the butter melted before dumping in the potatoes. Not burning, of course, but the butter should almost be bubbling. That heat is what keeps the breakfast potatoes from sticking to the bottom of the skillet.
Potatoes that are too soft are likely the result of the pan not being hot enough, or too overcrowded. If you wind up with more potato pieces than the recipe calls for, I recommend working in batches. After adding the right amount to the skillet, transfer any leftover potatoes back into an ice water bath.
Be honest… did you follow all of the recipe steps with tips? If so, you should get golden crispy potatoes every time. If they aren’t quite getting there, check that your pan is hot enough and not overcrowded. And again, be patient and let the potato pieces fry in the pan on all sides.
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More Breakfast Ideas
Skillet Potatoes
Video
Ingredients
- 2 pounds russet potatoes peeled and cut into ½ inch cubes
- ½ medium onion chopped into ½ inch pieces
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 teaspoons salt
- ½ teaspoon pepper
- ½ teaspoon smoked paprika
- Optional garnish – parsley
Instructions
- Set out a large bowl and fill it halfway full of water and ice. One at a time, peel the potatoes and cut them into even ½-inch cubes. As you finish each potato, place the cubes in the water to remove excess starch and keep them from oxidizing.
- Once all the potatoes are chopped and in the water, chop half of an onion into ½-inch pieces.
- Place a large skillet over medium heat. Add the oil and butter to the skillet. Set a colander in the sink and pour the potatoes into the colander. Press them with a paper towel and toss them in the colander with a paper towel on the mix to remove excess moisture.
- Once the butter has melted, gently pour the diced potatoes into the hot pan. Sprinkle with salt, pepper, and smoked paprika. Stir to combine. Place a lid over the skillet, and cook the potatoes for 10-12 minutes, stirring every 3-4 minutes. This will make sure the potatoes cook all the way through.
- Then remove the lid completely and cook another 8-10 minutes, stirring every 3-4 minutes so that the exteriors get crispy.
- Be gentle when stirring so you don’t smash the potatoes. When the potatoes are fork-tender and crispy on the outside, removed from heat and serve warm.
