Country Potatoes Recipe – Easy, Crispy and Pan Fried

I love a good potato dish! And there’s something about a pan of golden, crispy country potatoes that just feels like home. You know the kind; crispy on the outside, tender and fluffy in the middle, and packed with that good old-fashioned flavour that reminds you of slow weekends, lunch around the table, and the smell of something sizzling in a cast iron pan. This country potatoes recipe is one of my favorite ways to dish up potatoes. They’re perfect any time of day when I want something hearty, kid-friendly dish made with basic ingredients. 

Country potatoes are the kind of comfort food that’s ridiculously simple but so satisfying, especially when you’re juggling school drop-offs, sticky fingers, and the never-ending laundry pile. It’s a rustic side dish that works just as beautifully at breakfast with a couple of fried eggs as it does alongside roast chicken, grilled sausages or more vegetables at dinner. The best thing is, it’s easy to tweak depending on what you’ve got in the fridge – a lifesaver when your grocery run didn’t happen (again).

Let’s be real, we don’t always have time for complicated meals. But that doesn’t mean we need to skimp on flavour. This country potatoes recipe is a one-pan wonder that takes just a bit of chopping and a few good spices to turn humble potatoes into a dish your whole family will love. I make it whenever time is tight and everyone already claims to be starving. 

Whether you’re after something to add to dinner, serve with Sunday brekkie, or a great side dish to sneak a few bites of while standing at the kitchen bench, this country potatoes recipe is that rustic, reliable favourite that’ll earn a permanent spot in your weekly meal rotation.

How to cook country potatoes?

To make country potatoes, you’ll start by cutting your potatoes into small cubes (think bite-sized, but not too thin or they’ll fall apart). I like using red potatoes for that creamy centre and golden crust, but honestly, whatever’s in your pantry will do.

Next, you’ll either parboil or microwave your potato chunks to get them halfway cooked. Then, they hit the hot pan with some oil and butter (because both = flavour and crispiness). Fry them up on medium-high heat without crowding the pan, turning occasionally until they’re beautifully browned and crispy. Add in your seasoning, toss to coat, and serve while hot. That’s it – simple, rustic, perfect.

What seasoning is good for country fried potatoes?

Ah, the seasoning, the magic moment! My favourite mix for this country potatoes recipe is smoked paprika, garlic, onion, salt, and pepper. Add a pinch of fresh thyme or rosemary if you’re feeling fancy (or have some on hand). You can also throw in chopped fresh herbs like parsley or chives at the end for a little brightness.

Want to spice things up a bit? Add a pinch of chili flakes or cayenne pepper and serve them with a lemon wedge. Or go the cheesy route and sprinkle over some grated parmesan just before serving. Trust me, it’s a game changer.

Should you boil potatoes before frying?

Great question, and the answer is yes, sort of. For this country potatoes recipe, I recommend parboiling or microwaving the potatoes before frying. Boiling softens them just enough so they cook quickly and evenly in the pan. It also helps them get that golden crust without burning on the outside while staying raw inside.

If you skip this step, you’ll need to cook them longer in the pan, and they might not crisp up as nicely. The quick boil or microwave zap makes all the difference and will have dinner on the table in half the time.

Why won’t my fried potatoes get crispy?

There are a few sneaky culprits that might be stealing your crunch. First, too much moisture. Make sure to dry your parboiled potatoes really well before frying. Second, overcrowding the pan. If the potato cubes are piled on top of each other, they’ll steam instead of fry. Use a big enough pan or iron skillet, or simply work in batches.

And lastly, not enough heat. You want your pan hot enough that the potatoes sizzle when they hit it. Medium-high is the sweet spot. Oh, and don’t stir them constantly, let them sit for a few minutes at a time so they get that golden crust.

Ingredients

Potatoes. The star of our show of course. Opt for potatoes that stay firm when boiling or frying. 

Butter. Because country-fried potatoes have to have some. 

Olive oil. For extra crunch.

Smoked paprika – red pepper for the win!

Garlic. A small garlic clove is more than enough. 

Onion. Yellow onion is preferred, red onion works just as well. 

Salt and black pepper to taste. 

Optional: Herbs like fresh rosemary or chilli powder for extra heat

How to make the recipe

Prep the potatoes. Wash and dice potatoes into bite-sized cubes. No need to peel unless you want to.

Prep additions. Dice your onion and peel the garlic. 

Parboil. Bring a pot of water to a boil, add the diced potatoes, and cook for 10 minutes until just tender. Drain well and let them dry (or microwave for 5 minutes if you’re in a rush).

Fry. Heat oil and butter in a large skillet over medium-high heat. Toss potatoes, chopped onion and garlic in a single layer and let them cook undisturbed for 4–5 minutes.

Flip and season. Flip potatoes once golden brown, then cook the other side. Add paprika, a pinch of salt, and pepper.

Finish. Once crispy and cooked through, sprinkle with chopped herbs or parmesan if using. Serve these crispy potatoes as the perfect side dish with dinner or a hearty breakfast. 

Why you’ll love this recipe

• Quick and easy, even on busy weekdays  
• One pan = less washing up (you’re welcome)  
• Hearty and filling, kid-approved every time  
• Versatile: make it as crispy breakfast potatoes, for lunch, or dinner  
• Budget-friendly and made with pantry staples and great to use up leftover potatoes
• Honestly, this country potatoes recipe is everything I want in a rustic side! Easy, unfussy, and full of so much flavor.

Tips and tricks

Dry the potatoes well after boiling for maximum crisp. I often place them into a steamer basket and let them drain onto paper towels for a few moments.

Don’t stir too often, let them sit to get those golden crispy edges. 

Use a non-stick or cast iron pan for best results. It gives them the skillet potatoes look we all love so much. 

Make a big batch and store leftovers for up to 3 days. Simply keep them in an airtight container and re-heat in an air fryer or oven as needed. 

Easy substitutes

Butter. Swap for more olive oil, vegetable oil or another dairy-free alternative.

Potatoes. Sweet potatoes work great too (just cook a little longer).

Spices. Try chili powder, taco seasoning, or Italian herbs instead.

Fresh herbs. No fresh? Skip or use a pinch of dried parsley.

Save this country potatoes recipe for your next family brunch, your weeknight dinner lineup, or just because you’re craving something crispy and comforting. It’s one of those recipes that feels like a hug on a plate. And let’s be real, we could all use more of those. Let me know in the comments, what’s your favourite way to serve country potatoes?