There’s something downright magical about a skillet of buttered potatoes—crispy on the outside, tender within, and kissed with just the right amount of salt. It’s the kind of side dish that steals the show, whether you’re serving it alongside a Sunday roast or just craving something simple yet soul-satisfying. Today, I’m sharing my foolproof method for achieving potato perfection, complete with all the little tricks I’ve picked up over years of trial and (delicious) error.
Essential Ingredients & Tools
Ingredients
- 2 lbs Yukon Gold potatoes – Their waxy texture holds up beautifully, giving you that ideal balance of creamy and crisp. (Substitute with red potatoes if needed.)
- 4 tbsp unsalted butter – Because everything’s better with butter. (For a dairy-free option, use olive oil or ghee.)
- 1 tsp kosher salt – For seasoning from the inside out.
- ½ tsp black pepper – Freshly cracked, if you’ve got it.
- 2 tbsp chopped parsley – A bright, herby finish to cut through the richness.
Tools
- A large pot for boiling (a Dutch oven works too).
- A trusty cast-iron skillet (or any heavy-bottomed pan—stainless steel is fine).
- A wooden spatula for gentle flipping (a metal one can scratch your pan).
Serves 4 | Prep: 15 min | Cook: 20 min
How to Make Golden Buttered Potatoes
- Prep the Potatoes
First things first—give those 2 lbs Yukon Golds a good scrub under cold water. We’re keeping the skins on for extra texture and nutrients. Cut them into 1-inch cubes (uniformity is key here—nobody wants a mix of mushy and undercooked bites).
Why this matters: Cubing the potatoes creates more edges, which means more surface area to crisp up in the skillet. If you’re prepping ahead, stash them in a bowl of cold water to prevent browning (a natural reaction called oxidation), but be sure to pat them bone-dry before cooking. Water is the enemy of crispiness, my friends.
- Parboil for Perfect Texture
Toss the potatoes into a large pot, cover them with cold water (starting cold ensures even cooking), and add 1 tsp kosher salt. Bring it to a boil, then dial it back to a gentle simmer for 5–7 minutes. You want them fork-tender but still holding their shape—think al dente, not mashed-potato soft.
Drain them well and let them hang out in the colander for 2 minutes. This is non-negotiable—letting that excess moisture evaporate is the secret to achieving that golden, crispy crust later. Skipping this step leads to soggy potatoes because water and hot oil don’t mix well.
- Pan-Fry to Golden Glory
Heat up your cast-iron skillet over medium heat and add 4 tbsp unsalted butter. Once it’s melted and just starting to foam (but before it browns), add the potatoes in a single layer. Crowding the pan is a rookie mistake—it’ll steam the potatoes instead of frying them.
Let them cook undisturbed for 5 minutes—this is where the magic happens. That beautiful golden crust? That’s the Maillard reaction working its savory, caramelized wonders. For extra crispiness, press the potatoes lightly with the spatula to increase contact with the hot pan.
- Flip & Finish
Gently turn the potatoes with a wooden spatula (no smashing!), sprinkle with ½ tsp black pepper, and give them another 5–7 minutes, tossing occasionally, until they’re deeply golden and crispy.
For an extra layer of flavor, try browning the butter first—let it cook until it turns amber and smells nutty (a French technique called beurre noisette), then add the potatoes. Off the heat, toss in 2 tbsp chopped parsley for a fresh, vibrant finish.
Pro Technique
The Cold Water Start
Always start your potatoes in cold water—it ensures they cook evenly from the inside out. Adding salt to the water seasons them throughout, not just on the surface. And that 2-minute drying time after draining? That’s the difference between crispy and soggy.
The Single-Layer Rule
Overcrowding the pan is a one-way ticket to steamed, limp potatoes. If you’re making a big batch, work in batches—your patience will be rewarded with maximum crispiness.
The Potato Paradox
Yukon Golds are my go-to—their waxy texture holds up beautifully. Starchy potatoes (like russets) will crumble. But if you want a hybrid texture, toss in a few starchy spuds—they’ll break down slightly, creating a creamy contrast to the crispy bits.
Butter’s Burning Point
Butter burns at 350°F, so keep the heat at medium-low to avoid bitterness. For extra depth, brown the butter first—it adds a nutty, almost hazelnut-like richness that takes these potatoes to the next level.
Storage & Freshness Guide
Short-Term Storage
Let leftovers cool completely, then stash them in an airtight container in the fridge for up to 3 days. Reheat them in a dry skillet to bring back the crispiness—microwaving will turn them rubbery.
Freezing
Spread cooked potatoes in a single layer on a baking sheet, freeze for an hour, then transfer to a freezer bag. Reheat from frozen in a skillet with a little extra butter.
Herb Freshness
Add fresh herbs right before serving—they lose their vibrancy if mixed in too early. Store them separately in a damp paper towel inside a resealable bag to keep them fresh.
Ingredient Variations and Their Impact
- Garlic & Rosemary: Toss in 2 minced garlic cloves and 1 tbsp rosemary with the butter. The garlic caramelizes, adding sweetness, while rosemary’s piney notes cut through richness.
- Smoky Paprika: Finish with 1 tsp smoked paprika and a drizzle of honey for a sweet-heat balance.
- Lemon-Pepper: Zest 1 lemon over the top with extra black pepper for a bright, tangy kick.
- Umami Bomb: Stir in 1 tbsp soy sauce at the end and garnish with furikake for a crunchy, savory finish.
Perfect Pairings
Complementary Dishes
- Herb-Roasted Chicken: The potatoes’ buttery richness complements juicy, herbaceous chicken. Serve with a drizzle of pan juices for harmony.
- Seared Salmon: Crispy potatoes contrast salmon’s tender flesh. Add a dollop of dill crème fraîche to bridge flavors.
Drinks
- Chardonnay: Choose an oaked version—its buttery notes mirror the dish. The wine’s acidity cleanses the palate.
- Sparkling Cider: For a non-alcoholic option, the bubbles and apple sweetness cut through the potatoes’ richness.
Something Sweet
- Honey-Glazed Carrots: Their natural sweetness balances the savory potatoes. Roast with thyme for a cohesive side.
- Dark Chocolate Mousse: A small, bittersweet portion ends the meal on a luxurious note without overwhelming.
Golden Buttered Potatoes: A Crispy, Buttery Love Story
Learn how to make perfectly crispy Buttered Potatoes with my easy recipe. Golden, savory, and irresistibly buttery—the ultimate side dish. Try it tonight!
Ingredients
Main
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2 lbs Yukon Gold potatoes
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4 tbsp unsalted butter
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1 tsp kosher salt
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0.5 tsp black pepper
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2 tbsp chopped parsley
Instructions
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Scrub potatoes and cut into 1-inch cubes.01
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Parboil in salted cold water for 5–7 minutes until fork-tender. Drain and air-dry for 2 minutes.02
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Melt butter in a skillet over medium heat. Add potatoes in a single layer and cook undisturbed for 5 minutes.03
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Flip potatoes, sprinkle with pepper, and cook for another 5–7 minutes until crispy.04
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Toss with parsley before serving.05
