Pan Fried Crispy Potatoes (paleo + Whole30)
These paleo + Whole30 compliant pan fried crispy potatoes are made in just minutes! Simple, salty, and fried to the perfect crispness!
- Prep Time: 5 minutes
- Cook Time: 17 minutes
- Total Time: 22 minutes
- Yield: 4 servings 1x
Ingredients
Scale
- 1 large russet potato
- 1 tablespoon ghee *see notes for substitution
- 1/2 teaspoon salt + 1/4 teaspoon, divided
- 1/2 teaspoon dried dill
- 1/2 teaspoon onion powder
Instructions
- Preheat oven to the broiler setting, or 500 degrees
- Peel the potato and dice into small cubes, roughly 1″
- Heat a medium pan or cast iron skillet on high heat and add the ghee
- Once ghee is hot (pro tip: splash a tiny amount of water inside the pan. If you hear a sizzle, it’s ready), add the potatoes to the pan, evenly spaced
- Fry the potatoes for 3 minutes
- Add 1/2 teaspoon salt and flip the potatoes to fry another 3 minutes
- Flip potatoes once again and fry for 3 more minutes. If potatoes are starting to burn slightly, add a bit more ghee
- Turn down the heat slightly to medium-high and toss the potatoes another 2-3 minutes
- Remove the pan from the heat and add the dill, onion powder and remaining 1/4 teaspoon salt, then transfer the pan to the oven
- Cook for another additional 5 minutes until potatoes are golden and crispy
- Add more salt to taste if desired
Notes
*you can sub the ghee grass-fed bitter or an oil with high smoke point like avocado or coconut oil