How to Fry Potatoes on the Stove


Potatoes offer all sorts of different cooking options: baked, mashed, boiled, roasted or fried. Fried potatoes are a staple in breakfast feasts as well as a splendid addition to other meals. The biggest problem people run across while attempting to make fried potatoes is the issue of cooking the potatoes until they are thoroughly done. If you were to simply cube raw potatoes and attempt to fry them on the stove, it could take an hour or more for the potatoes to be fully cooked. The proper technique will allow you to enjoy fried potatoes in far less time.

How to Fry Potatoes on the Stove
(Sarah Vantassel/Demand Media)

Things You'll Need

  • Chef's knife
  • Onion
  • Green bell pepper
  • Cooking oil of choice
  • 12-inch skillet
  • Fork
Step 1

Use a chef's knife to slice the potatoes into very thin slices. If you prefer to have bigger fried potato chunks, cube a precooked and cooled baked potato or cold boiled potatoes.

Sarah Vantassel/Demand Media
Step 2

Chop up any additions you'd like to add to the fried potatoes; onions and green bell pepper are a great addition to fried potatoes.

Sarah Vantassel/Demand Media
Step 3

Add the cooking oil of your choice into a 12-inch skillet. For raw-potatoes slices, make sure the bottom of the pan is completely coated in oil. For bigger cubes of precooked potatoes, use just enough oil to lightly coat all of the potato pieces you have prepared.

Sarah Vantassel/Demand Media
Step 4

Turn on the stove to "Medium-High" heat and allow the oiled skillet to heat up for three minutes.

Sarah Vantassel/Demand Media
Step 5

Add the sliced/chopped potatoes to the pan, along with any other additions you have chopped. Season the sizzling potatoes well with salt and pepper.

Sarah Vantassel/Demand Media
Step 6

Cook the potatoes, stirring often to prevent them from burning. When the outside of the potato pieces are golden brown, remove the potatoes from the skillet and turn off the stove. If you are frying the thin potato slices, use a fork to remove them from the oil.

Sarah Vantassel/Demand Media

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