These Skillet Potatoes are perfectly seasoned and pan fried to golden perfection. Savory, buttery, and loaded with the simple but delicious flavors of fresh herbs, crispy bacon and Parmesan, this sautéed potato recipe is incredibly easy to make and ready in about 30 minutes.
These irresistible cast iron skillet potatoes are the first side dish to disappear from our breakfast or dinner table.
This one skillet potato recipe is super versatile. The potatoes have soft and creamy centers and a crispy golden exterior. Trust me, these golden potatoes will become a family favorite in no time!
What Type Of Potato Is Appropriate For Pan Frying?
The best potatoes for sautéing or pan frying are waxy potatoes. This variety of potato has shiny, smooth and very thin skin that can usually be easily removed by simply scratching it with your fingers.
Waxy potatoes are lower in starch and hold their shape well when cooked. These potatoes are an excellent choice for potato salads and for roasting.
New potatoes, red bliss potatoes, Yukon gold and fingerling potatoes belong to this variety.
Pan Fried Potatoes Ingredients
- Bacon: Regular or thick-cut bacon both work well. If you would like to keep this recipe vegetarian, you can skip the bacon altogether.
- Oil: I use olive oil but any mild oil can be used.
- Garlic Cloves: Fresh garlic is a must! The garlic infuses the oil giving a lot of flavor to the potatoes.
- Potatoes: Use any small baby potatoes cut in half
- Butter: Unsalted or salted butter.
- Herbs: Fresh rosemary and parsley. You can use other fresh herbs like thyme, oregano and chives (for garnishing).
- Parmesan Cheese: Shaved or grated for serving (optional)
How To Make This Potato Recipe
- Cook the Bacon: In a skillet, cook the bacon until crispy. Transfer to a plate lined with paper towels to drain.
- Add Garlic: Remove all but about 1-2 teaspoons of bacon drippings. Add the oil and stir in the garlic cloves. The garlic will infuse the oil.
- Add and Cook the Potatoes: Arrange the potatoes in the skillet, cut side down. Cover and cook for about 10 minutes, stirring a few times, making sure the garlic doesn’t burn. Uncover the skillet and discard the garlic cloves. Cook the potatoes stirring occasionally until they become tender and golden brown. Season with salt and pepper to taste.
- Finish and Serve: Add the butter to the skillet and allow it to melt. Turn the heat off. Stir in the crispy bacon, rosemary and parsley. Served topped with Parmesan and additional parsley, if desired.
Do You Need To Boil The Potatoes Before Pan Frying Them?
No, for this recipe you don’t need to pre-cook or pre-boil the potatoes before frying them. The potatoes will cook covered (use a tight-fitted lid), and the steam created within will help the potatoes become tender. After the “steaming” part, you will remove the lid and cook the potatoes until they are golden brown and perfectly tender.
Serve this easy skillet recipe with:
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Crispy Skillet Potatoes with Bacon and Herbs
- 4 ounces bacon chopped
- 2 tablespoons olive oil
- 2 garlic cloves peeled and smashed
- 2 pounds baby potatoes cut in half
- Salt and ground black pepper to taste
- 2 tablespoons butter
- 2 teaspoon rosemary finely chopped
- 2 teaspoons parsley finely chopped, plus more to garnish
- 1/4 cup Parmesan cheese shaved or grated for serving (optional)
- In a large (12-inch) skillet, cook the bacon until crispy. Remove the bacon from the skillet and transfer to a plate lined with paper towels.
- Remove all but about 1-2 teaspoons of bacon drippings. Add the oil to the skillet and heat over medium heat. Stir in the garlic cloves. The garlic will infuse the oil.
- Arrange the potatoes in the skillet, with the cut side down. Cover and cook for about 10 minutes, stirring a few times, making sure the garlic doesn’t burn.
- Uncover the skillet and discard the garlic cloves. Cook the potatoes stirring occasionally for about 6 – 7 minutes or until the potatoes become tender and golden brown. Season with salt and pepper to taste.
- Add the butter to the skillet and allow it to melt. Turn the heat off. Stir in the crispy bacon, rosemary and parsley. Served topped with Parmesan and additional parsley, if desired.
- Use a skillet with a tight fitting lid.
- Keep an eye on the potatoes while they cook and toss them as needed.
- You can store leftovers in an airtight container in the refrigerator for 3-4 days.