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Easy Skillet Pan-Fried Ranch Potatoes

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Leftover baked potatoes are used to whip up this quick skillet recipe full of golden crispy, flavorful pan-fried potatoes! The perfect dinner, or breakfast, side-dish!

Easy Skillet Pan-Fried Ranch Potatoes.

Potatoes are my “go to” comfort food! I love them every way imaginable. Fried, baked, mashed, scalloped, hashed, and chipped. I can honestly say, I’ve never met a potato I didn’t like! As a bonus, they are inexpensive and a great way to stretch those ever shrinking grocery budgets.

I know what you’re thinking! What makes this “skillet pan-fried potato” dish better than the others out there? Great question! It’s all about the seasoning, my friends! And the seasoning on these potatoes are outstanding!

They smell so fantastic when cooking, that your family will hover over the stove top waiting for you to finish frying them so they can dig in! (Sure sign of a meal that will please…is the “hovering”!)

One of my favorite things to do when I’m making baked potatoes is to bake 3-4 extra so I can fry’em up the next morning for breakfast!

You can make this dish with fresh raw cubed potatoes. You’ll just need to adjust your cooking time. Remember raw potatoes take a little longer to cook.

  • Two extra-large, or 4-5 smaller, baked, and chilled, russet potatoes. You can use any type of potato you want for this recipe. Make sure if the potatoes are previously baked, you chill them so they are firm enough to cut and fry!
  • ½ teaspoon ranch dressing seasoning mix
  • ½ teaspoon garlic salt
  • ½ teaspoon all-purpose seasoning, like Lawry’s seasoning salt.
  • ¼ teaspoon onion powder
  • ¼ teaspoon black pepper
  • 4 tablespoons of butter
  • 2 Tablespoons olive oil
  • 1 Tablespoon chopped, fresh, chives.
Ingredients for Skillet pan fried potatoes.

Using a sharp knife, cut the cold potatoes into ½ inch cubes, leaving the skin on.

Note: You can peel the potatoes if you prefer. I’m a huge fan of potato skins! Is that weird?

Place the diced potatoes in a medium-sized bowl. Drizzle the potatoes with 1 tablespoon of olive oil. Toss to coat.

Potatoes in a bowl  adding olive oil.

It’s the combination of spices and herbs that makes this fried potato recipe so amazing. Hands down the BEST fried potatoes ever!!

Let’s make the seasoning mix. In a small bowl, add dry Ranch salad dressing mix, garlic salt, seasoned salt, black pepper, & onion powder. Mix to combine.

I have a small wire whisk just for mixing spices. You can use a fork. I love the even blend I get with my mini-whisk.

Season salt combined in a bowl.

Sprinkle the cubed potatoes with seasoning mix. Toss to coat. The olive oil allows the seasonings mix to stick to the potatoes, and creates a crispier golden brown potato.

Potatoes are sprinkled with seasoning mix.

In a large skillet, over medium-high heat, melt 4 tablespoons of butter. Add 1 tablespoon of olive oil.

Note: Adding olive oil to the butter prevents the butter from burning or turning brown.

Melting the butter in a large skillet over stove top.

Once the butter is melted in the skillet, add your coated seasoned potatoes.

Adding seasoned potatoes to hot skillet with melted butter.

Fry until golden brown and the edges of the potatoes are extra crispy. You want all the crispy bits! (Well…I know I want all the crispy bits!! Lol)

Carefully flip the potatoes over several times during cooking. Be sure to watch them carefully so they do not burn. The cooking time is approximately 10–15 minutes.

Pro-tip: You can add extra butter, or olive oil, during cooking time if the potatoes absorb all the butter, and they need a little more cooking time. If making fresh raw potatoes, you may need to do this step.

Please note, if cooking with raw potatoes, I recommend covering the potatoes with a lid during the first 5–10 minutes of cooking. It will help speed up the cooking process and produce a more tender moist potato on the inside and a crispy coating on the outside.

Skillet potatoes in a frying pan, cooking over the stove.

Once the potatoes are golden brown and crispy, I like to serve them on a small platter, sprinkled with chopped chives, or dish them up alongside scrambled eggs, or my famous Sausage Veggie Omelet.

TIP: You can sprinkle the potatoes with grated cheese and bacon bits for a little extra flavor and flare! I love them as is and think they are perfect! But, I always say, “you do you”!

Ranch Pan-fried potatoes on a serving dish.

There ya have it! My recipe for Easy Skillet Pan-Fried Ranch Potatoes. They are buttery and tender inside, golden, crispy and crunchy outside. Each bite is filled with savory flavors that pair beautifully with a steak or pork chop, as well as a couple of eggs over-easy!

Close up photo of ranch potatoes fried in a skillet.

If you’re a potato lover like I am, I hope you’ll give this recipe a try. Pair them with your favorite summer BBQ hamburger or grilled chicken! You’ll thank me later!

Happy Nesting!

Norine's photo and signature block.
Yield: 4 servings

Easy Skillet Pan-Fried Ranch Potatoes

Ranch Pan-fried potatoes on a serving dish.

Leftover baked potatoes are used to whip up this quick skillet full of golden crispy, flavorful pan-fried potatoes! The perfect dinner, or breakfast, side-dish!

Prep Time 5 minutes
Cook Time 15 minutes
Additional Time 1 hour
Total Time 1 hour 20 minutes

Ingredients

  • 2 extra-large russet potatoes, or 4-5 regular-sized potatoes baked, and chilled, or raw, cut into ½ inch cubes. *
  • 4 tablespoons butter
  • 2 tablespoons olive oil-divided
  • ½ teaspoon dry ranch salad dressing mix
  • ½ teaspoon garlic salt
  • ½ teaspoon seasoned salt - Lawry's or equivalent
  • ¼ teaspoon black pepper
  • ¼ teaspoon onion powder
  • 1 Tablespoon of chopped fresh chives (optional)

Instructions

  1. In a small bowl, combine the ranch dressing mix, seasoned salt, garlic salt, onion powder, and black pepper, stir until well combined.
  2. In a medium-sized bowl, add cubed potatoes. Drizzle with 1 tablespoon of olive oil. Toss to coat.
  3. Sprinkle the potatoes with seasoning mix. Toss again to evenly coat.
  4. In a medium sauce pan, over medium-high heat, add the butter and remaining olive oil. Once the butter is melted, add seasoned potatoes. Cook until golden brown and crispy. About 10–15 minutes if potatoes are previously baked. If raw 20–30 minutes. Flip potatoes several times during cooking to prevent burning.
  5. Remove from skillet, place on a serving tray, and sprinkle with chopped chives. (optional)

Notes

*You can use any type of potato you prefer, such as red potatoes, Yukon gold, even sweet potatoes.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 451Total Fat: 19gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 31mgSodium: 519mgCarbohydrates: 65gFiber: 7gSugar: 4gProtein: 8g

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