Crispy and Delicious Pan-Fried Potato Wedges

For an easy side dish to accompany dinner, try these Pan-Fried Potatoes, which are potato wedges that are cooked in a pan on the stove with some rosemary and garlic. They are garlicky with a rosemary flavor, and are perfect served with roast chicken, beef roasts, and more. They make a wonderful side dish whether you would like to serve them as a breakfast potato with bacon and eggs or as part of a main meal with your choice of roasted meat and vegetables.

To make these potatoes in a pan, you begin by frying the garlic and rosemary in olive oil until fragrant. Then, the potatoes get nestled into the pan and seasoned with salt and pepper, water gets added, and the potatoes cook while covered until the water evaporates. Finally, the potatoes continue cooking in the dry skillet until they start to get golden brown. The caramelized bits on the potatoes make them extra delicious.

What are Pan Fried Potatoes?

This potato in a pan recipe is a simple side dish of potato wedges, garlic, and rosemary, cooked with some olive oil. The garlic and rosemary-laced olive oil infuses into the potatoes, making them extra delicious.

These are similar to other pan-fried potatoes that become golden brown on the stove. Often, these types of potatoes are doused with seasonings like herbs, garlic, and various spices, or even cooked with onions, bacon, or ham.

These pan-fried potatoes pair beautifully with any poultry or beef dishes. However, they are also great served alongside sandwiches, as a side with breakfast, or as a base for poutine instead of fries.

Pro Tips

• Use potatoes that won’t fall apart during the cooking process, such as Yukon Gold, red potatoes, and Russet potatoes.
• Feel free to add other herbs into the potatoes if you prefer. Dried thyme and oregano can hold up well to cooking.
• You can add softer herbs like parsley and basil as a garnish at the end of cooking if you like.
• If the potatoes seem a little dry in the pan, feel free to adjust the amount of olive oil or water you are using, depending on the stage of the cooking process you are at.
• If you don’t have a lid to cover your pan, you can cover it with a baking sheet or a sheet of foil.
• Use a pan that the potatoes won’t stick to and that has even heat such as a nonstick skillet or well-seasoned cast-iron skillet.
• If you have baby potatoes or fingerings on hand, you can use those for this recipe instead. In this case you won’t need to peel them and you may need to adjust the cooking time.

What to Serve with Pan Fried Potato Wedges?

These potatoes in a pan are wonderful served with any meat dish such as ribeye steak, roast beef, roast chicken, chicken wings, and more. Just pair them with a side vegetable like creamed carrots or blanched beans, and you will have a complete meal.

Do I Need to Soak The Potatoes Before Pan Frying Them?

No, you don’t need to soak the potatoes before pan-frying them for this recipe. The cooking method involves frying them in olive oil with added water, which helps soften the potatoes before frying them to a golden brown, so soaking isn’t necessary to achieve a tender and crispy result.

Can You Make Pan Fried Potatoes Ahead of Time?

These pan-fried potatoes are best served as soon as they are made so that you can take advantage of the texture they get in the skillet. However, leftovers can be re-warmed in an oven or air fryer to give the potatoes some texture again.

Can I Omit the Rosemary from These Potatoes?

Yes, if you don’t love the taste of rosemary, feel free to omit it or replace it with another strong-flavored herb such as thyme or sage.

What are the Best Potatoes for These Pan-Fried Potatoes?

It is best to use potatoes that won’t become mush during the cooking process. Yukon Golds, red potatoes, and Russets would all work in this recipe.

More Crispy Potatoes Recipes For Your Side Dishes!

Greek Potatoes

Garlic Sage Roasted Potatoes

Crispy Roasted Potatoes

Garlic Butter Potatoes

Crispy Potato Sticks

How to Store Pan-Fried Potatoes

These potatoes in a pan will store well in the fridge for up to 5 to 7 days if they are stored in an airtight container. You could also store them in a sealable bag in the freezer for up to 6 months.

How to Make Potatoes in a Pan

Cut the potatoes into wedges.

Cook the garlic and rosemary in a skillet for a few minutes.

Stir the potatoes in the skillet and season them with salt and pepper.

Add the water, cover the skillet, and allow the potatoes to cook until the water has evaporated, about 20 minutes.

Remove the lid and continue cooking the potatoes until they are golden brown.

Serve immediately!