Crispy Fried Potatoes

These Crispy Fried Potatoes are simple, golden, and just so good. It’s amazing how a few sliced potatoes and a pan can turn into something this comforting and impossible to stop eating.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 279kcal

Author Julia Maz

Ingredients

2 lb potatoes, peeled and sliced into thin half-moons
3 tbsp olive oil
1 medium onion, thinly sliced
¾ tsp salt or to taste
¼ tsp black pepper or to taste
3 tbsp fresh dill, finely chopped

US Customary - Metric

Instructions

Cut the peeled potatoes in half lengthwise, then slice them into thin half-moons.
2 lb potatoes, peeled and sliced into thin half-moons
Heat the olive oil in a large skillet over medium heat. Add the sliced potatoes and spread them in an even layer. Cook without a lid, stirring occasionally, until they’re tender inside and turning golden on the edges.
3 tbsp olive oil
Stir in the sliced onion and cook for a few more minutes, until it softens and blends beautifully with the potatoes.
1 medium onion, thinly sliced
Add the salt and black pepper, and gently mix everything together.
¾ tsp salt, ¼ tsp black pepper
Turn off the heat, sprinkle in the dill, give it one last gentle stir, and serve while warm.
3 tbsp fresh dill, finely chopped

Video

Notes

🔀 Recipe Variations

🧄 Add some garlic
If you love garlic like I do, a little bit added at the end makes these potatoes even more irresistible.

🌶️ Add a tiny bit of heat
Just a pinch of red pepper flakes gives them a gentle warmth without overpowering that cozy flavor.

🧅 Use more onion
The onion turns soft and slightly sweet, and honestly, sometimes I add extra because it’s just so good.

🌿 Try them with fresh parsley
If you don’t have dill, parsley works beautifully and gives them that same fresh, home-cooked feeling.

🫙 Storage & Make-Ahead

🧊 Storage

If you have any leftovers (which honestly doesn’t happen often), store them in an airtight container in the fridge for up to 3 days. Just warm them in a skillet, and they’ll be delicious again.

⏳ Make-ahead tip

You can slice the potatoes ahead of time and keep them in cold water in the fridge. When you’re ready, just drain, dry, and cook — fresh, golden potatoes in no time.

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