The Genius Trick for Crispy Potatoes—No Oven or Boiling Required

With a caramelly, crunchy exterior yielding to a fluffy inside, crispy potatoes are one of the most satisfying dishes I make. My favorite way to cook them is on the stovetop. You’ve got to have a little patience because they’ll take about 20 minutes over moderate heat to cook through as they slowly turn golden brown on the outside. The goal is tenderness and crispiness all in one bite, using just one burner and one skillet.

How To Make the Crispiest Potatoes on the Stove Top

What you get when you pan-fry your potatoes this way is an easy cooking job with as little cleanup as possible. Start with either Russet or Yukon Gold potatoes, scrub them well, and pat them dry.

Then cut them into 1/2-inch cubes, and you’re ready to cook. I don’t peel my potatoes when I prepare them this way, but you can if you like. Russets end up the crispiest, so those are my favorite choice. 

The method I use is essentially the same as the one in my recipe for Potatoes O’Brien, minus the onions and peppers. I pan-fry the potatoes in a decent amount of oil—not so much that they’re greasy, but enough that they can end up well-fried and crunchy. For me, that’s about one tablespoon of oil per 12-ounce, or large, potato. I use a 10-inch skillet for two potatoes, or a 12-inch skillet for three, to avoid crowding the pan.

Medium heat is essential, as the potatoes will release sugary starch, which can burn at a higher heat. Even though you’re not cooking over a big flame, a neutral oil with a high smoke point is best here to fully avoid it burning. You’re going to be tossing your potatoes around for about 20 minutes, in order to make sure that all of their sides get evenly and generously browned. That’s what makes them so crispy, after all. 

I like to use a heavy-bottomed nonstick skillet, as it provides even heat, and the potatoes have zero chance of sticking. I want all of that crispiness to stay on the cubed potatoes rather than end up burnt to the pan. You can certainly use a cast-iron, stainless steel, or enameled pan, but your potatoes may get a bit more roughed up as they cook. 

As the potatoes sizzle in the pan, they will go through a few stages. First, they’ll look a bit gluey and pale. Then, it’ll seem like they might start to stick together, but as they brown, they’ll separate, dry out, and finally become nice and crisp. Tossing the potatoes every 2 minutes or so allows them to cook evenly while still giving them ample time to sear. 

I hold the pan handle and use a flick of the wrist to flip my potatoes. If you’re not comfortable with this technique, a thin, flexible spatula is best for the job. I like these nylon ones from OXO. Using a tool that’s super thin and bendy, you can slide it under the potatoes easily to give them a flip, while avoiding breaking them up too much. Just stirring them around with a wooden spoon or other stiff utensil won’t work quite as well and risks squashing your nice, neat cubes.

Lawry’s seasoned salt and some freshly ground pepper are my go-to seasonings for crispy potatoes. The spuds come out tasting like something from a diner, a nostalgic flavor that I really love. I use 1/4 teaspoon of seasoned salt and a pinch of black pepper per potato. Any all-purpose spice blend would be good here, too, so feel free to experiment and use your favorites. A Cajun or Creole spice blend like Tony Chachere’s, something all-purpose like Mrs. Dash or Trader Joe’s 21 Seasoning Salute, a southern-style kitchen pepper—whatever you like best. 

Crispy potatoes are so versatile. I usually prepare them for breakfast, but they make a worthy side dish for lunch or dinner, too. For breakfast, I go the classic route of serving them alongside fried eggs and sausage patties. At lunch, I sometimes tuck them into a taco or wrap for a little extra crunch. And I like them paired with a pan-seared steak or pork chop at dinnertime, a pile of lightly dressed mixed greens or sliced tomatoes on the side.