Description

Savor the delightful taste of Pan Fried Potatoes, made with fresh yukon gold potatoes and seasoned to perfection. This dish is a quick and easy side, ideal for family dinners or casual gatherings. Crispy on the outside and tender on the inside, these potatoes are sure to impress anyone searching for flavorful homemade recipes.

Ingredients

Scale

1.5 pound baby or regular yukon gold potatoes, washed and diced into small pieces
2 tablespoons olive oil
3/4 teaspoon salt, plus more to taste
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon sweet or smoked paprika
1/4 teaspoon ground black pepper

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Instructions

Rinse the potatoes and dry them gently with a kitchen towel. Dice each potato into 1/2-inch cubes.
In a large nonstick skillet or cast iron skillet, heat the olive oil over medium heat until it shimmers. Add the diced potatoes along with 3/4 teaspoon of salt, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/2 teaspoon of dried thyme, 1/2 teaspoon of paprika, and ground black pepper. Toss everything to coat the potatoes evenly.
Arrange the potatoes in a single layer and cover with a lid. Cook undisturbed for 10 minutes. After that, uncover the skillet, flip the potatoes, cover again, and cook for another 5 to 10 minutes until the potatoes are tender and golden brown on the bottoms.
Once the potatoes are tender, remove the lid and increase the heat to medium-high. Flip the potatoes using a spatula, turning them every 3 to 5 minutes until they achieve a nice golden brown color.
Taste the potatoes and adjust the salt if needed. Serve hot and enjoy.

Notes

For a different flavor, consider adding fresh herbs like rosemary or parsley as a garnish.
If you prefer extra crispiness, let the potatoes cook a bit longer once they are tender.

Nutrition

Serving Size: 1 serving
Calories: 220
Sugar: 2g
Sodium: 350mg
Fat: 10g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 4g
Cholesterol: 0mg