This easy recipe does not require precooked or parboiled potatoes, and I emphasize just simply raw potatoes. I love to serve these tasty spuds with pork chops, grilled steak, roasted chicken, grilled pork tenderloin, and eggs.

In a large bowl, combine the potatoes, olive oil, garlic powder, onion powder, salt, and fresh ground black pepper. Stir and toss to coat. Preheat a cast iron skillet or a large skillet over medium-high heat until a drop of water sizzles on it. Add the potatoes and let them sit undisturbed for 3-4 minutes. Then, stir them and let them sit for another 3 minutes. Repeat several more times until the potatoes are mostly golden brown.

Sprinkle in the dried herbs and stir, cooking for 1-2 minutes. Cover the skillet with aluminum foil and cook until the potatoes are fork-tender, stirring every few minutes to keep them from burning. Sprinkle with fresh herbs.

How to make Pan Fried Potatoes

How to make Pan Fried Potatoes
For best results, cut the potatoes into 1/2-3/4 inch cubes so they cook all the way through before over-browning.
You can replace vegetable oil with olive oil or even melted butter, but I like the way the potatoes brown with vegetable oil.
While you can cube and pan-fry any type of potato, my go-to potato variety for this recipe is Yukon Golds. My second choice would be Russet potatoes, followed by red potatoes.
You can add fresh onions and garlic but add chopped onions in the last 10 minutes of cooking and add minced garlic in the last minute of cooking. If needed, add a little more oil.
Season with herbs and spices that you like and have available. For optimal taste, try fresh herbs like parsley, rosemary, thyme, or basil. Cajun seasoning, ground cayenne pepper, seasoned salt, or smoked paprika all work well.
Store leftovers in an airtight container in the fridge for up to 3 days. To get that crispy texture back, reheat them in the air fryer. You can reheat in the oven or the microwave, but the potatoes will not have their original crispiness, but they will still be delicious.
To freeze first, cool completely, then place the potatoes on the baking sheet and place the baking sheet into the freezer on a level surface. Once fully frozen, move them to a zipper freezer bag and freeze them for up to 3 months. Reheat from frozen in a 350-degree preheated air fryer for 3 minutes.

With just the right amount and balance of herbs and spices, these potatoes will become one of your favorite side dishes.

Yes, but cool them completely first. Then store in a sturdy freezer container or freezer zipper bag for up to 3 months. Thaw in the fridge overnight. Reheat in the oven, on the stovetop, or in the microwave.

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