This post may contain affiliate links. Read my disclosure policy. These Ukrainian Pan fried potatoes aren’t difficult but there is a trick to getting that crispy crust and tender, buttery interior consistently. Continue reading to see how. I have officially joined the working world and I’m likin’ it! They gave me my name tag today and I can’t even tell you how official I felt walking through the halls with my very own RN badge. It’s on one of those pull string thingy’s and I can swipe doors with it. Yep, that’s pretty official. I came home from work today and Vadim (the husband) surprised me with this. Classic. I can’t count how many times we’ve eaten these Ukrainian pan fried potatoes. We just never thought to post the recipe. My husband is the potato master in our house. See the hunk in the picture below? That’s him (and our son sleeping in his arms). He cooked this, typed out the recipe, edited and uploaded photos and did all the food styling on his own. He’s my hunk. I like him. I love him. I had a baby with him. And, yes, I’m married to him. Wow, I couldn’t ask for a better man.
Ingredients for Fried Potatoes:
4 medium-large potatoes 1/2 of onion (optional) 1 Tbsp of butter 2 Tbsp of Oil (I used Grapeseed Oil) 1/2 tsp salt or to taste 1/4 tsp of pepper or to taste
How to Make Ukrainian Fried Potatoes
Peel potatoes and cut them into small wedges/fries, keeping them proportional for even cooking. A Mandoline Slicer can also be used.
Rinse peeled potatoes in water, then lay them out on a cutting board and pat dry with paper towel. This is done to get rid of starch, which will make potatoes more crisp. Patting them dry reduces oil splatter.
Dice 1/2 of the onion. Melt 1 Tbsp of butter in the frying pan and saute onion for around 3 min on medium-high heat, stirring frequently.
Next, add potatoes and 2 Tbsp of oil, mix everything together. Cover and cook on medium high for around 4-5 min covered until golden. Use a dome-shaped lid for best results.
Reduce heat to medium and cook potatoes for approx. 15 min, stirring every 3-4 min.
Towards the end of cooking, sprinkle potatoes with salt and pepper (better to under-salt than over-salt :D, speaking from experience ). When potatoes are salted before or during cooking, they release juices and tend to fall apart.
Check for doneness by breaking one of the bigger potato slices. It’s done when the potato breaks easily.
- Optional Add-ins: When potatoes are almost finished – you can add eggs, minced garlic, garnish it with dill or parsley. Or just enjoy them with a fresh cucumber…like I did 🙂
