Pan Fried Diced Potatoes – Crispy & Flavorful Side Dish
Few side dishes are as simple and satisfying as pan fried diced potatoes. Crispy on the outside, fluffy on the inside, and perfectly seasoned, they make the ultimate comfort food companion. From breakfast with eggs and bacon to dinner alongside steak or chicken, diced potatoes are versatile, budget-friendly, and always a crowd-pleaser.
This recipe uses basic pantry staples and delivers restaurant-style crispy potatoes right at home. Whether you want a quick breakfast hash or a golden-brown dinner side, these pan fried diced potatoes will become a staple in your kitchen.
Ingredients (Serves 4)
- 4 medium russet potatoes (about 2 lbs), peeled and diced into ½-inch cubes
- 3 tbsp olive oil (or vegetable oil)
- 1 tbsp butter (optional, for extra flavor)
- 1 medium onion, finely chopped (optional)
- 2 cloves garlic, minced
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp smoked paprika (or regular paprika)
- 2 tbsp fresh parsley, chopped (for garnish)
Step by Step Cooking Guide
- Prep the potatoes – Peel (optional) and dice potatoes into even ½-inch cubes. Rinse under cold water to remove excess starch. Pat dry thoroughly with a kitchen towel.
- Preheat the pan – Heat a large skillet (cast iron works best) over medium-high heat. Add olive oil and butter until hot.
- Add potatoes – Place diced potatoes in a single layer. Don’t overcrowd the pan. Let them cook undisturbed for 5–7 minutes until a golden crust forms.
- Season & stir – Add salt, pepper, paprika, garlic, and onion (if using). Stir and continue cooking for another 10–12 minutes, stirring occasionally, until potatoes are crispy on all sides and tender inside.
- Garnish & serve – Sprinkle with fresh parsley and serve hot.
Cooking Time & Serving Size
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Serving Size: 4 portions
Tips & Variations
- Extra Crispy Hack: Soak diced potatoes in cold water for 20 minutes, then pat dry before frying.
- Herby Potatoes: Add rosemary, thyme, or oregano for extra flavor.
- Spicy Kick: Sprinkle with chili flakes or cayenne pepper.
- Loaded Version: Top with shredded cheese, crispy bacon, and green onions for a loaded potato skillet.
- Breakfast Hash: Add diced bell peppers and serve with fried eggs.
Nutrition Info (Per Serving – Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 210 kcal |
| Protein | 4 g |
| Carbohydrates | 34 g |
| Fat | 8 g |
| Fiber | 4 g |
| Sugar | 2 g |
Healthy Alternatives
- Low-Oil: Use a non-stick skillet and reduce oil to 1 tablespoon.
- Gluten-Free: Naturally gluten-free (just ensure seasonings are GF).
- Keto-Friendly: Substitute potatoes with diced turnips or rutabaga.
- Dairy-Free: Omit butter and stick with olive oil.
- Air Fryer Option: Toss diced potatoes in 1 tbsp oil, air fry at 400°F (200°C) for 18–20 minutes, shaking halfway.
Serving Suggestions
Pan fried diced potatoes are incredibly versatile. Serve them as a hearty breakfast side with eggs and sausage, pair them with roasted chicken or steak for dinner, or enjoy them as a snack with dipping sauces like garlic aioli or ketchup.
Crispy, golden, and bursting with flavor—this recipe proves that the simplest ingredients can make the most delicious dishes.
FAQ’s
Q1: How do I keep pan fried diced potatoes from sticking to the pan?
Use a well-seasoned cast iron skillet or non-stick pan, and don’t move the potatoes too early—let them develop a crust first.
Q2: Can I use other types of potatoes?
Yes, Yukon Golds give a creamy texture, while red potatoes hold their shape better. Russets are best for extra crispiness.
Q3: How do I make them ahead of time?
Parboil diced potatoes for 5 minutes, cool, and refrigerate. Pan fry when ready for faster cooking.
Q4: Can I freeze leftover pan fried potatoes?
Yes, cool completely, freeze in a single layer, then transfer to a bag. Reheat in a skillet or oven for best results.
Q5: What oil is best for frying diced potatoes?
Olive oil or vegetable oil works well. For high-heat crispiness, use avocado oil or canola oil.
