Pan Fried Potato Wedges are a reliable, satisfying side that pairs beautifully with steak, roasted chicken, eggs, burgers, or any main you choose. This version focuses on simple seasoning and a quick par-cook that guarantees tender insides and a crisp, golden exterior in less time than traditional methods.
Pan Fried Potato Wedges
These pan-fried potato wedges keep things straightforward and delicious. Red potatoes are cut into wedges, lightly seasoned, par-cooked to speed up the process, and finished in a hot pan with avocado oil until the outsides are crisp and the centers are soft and fluffy.
Pan-fried wedges are a versatile side that works for weeknight dinners and casual gatherings alike. They take minimal hands-on time, require pantry-friendly seasonings, and deliver great texture and flavor every time.
Key highlights: the microwave par-cook shortens stovetop time and helps the wedges crisp without becoming soggy; avocado oil gives a clean, slightly nutty flavor and tolerates high pan heat; and the simple spice mix—salt, seasoning salt, garlic salt, and onion powder—creates a balanced savory profile that complements many mains.
Why you’ll love this dish…
- Fast and easy: Minimal prep and quick cook time make these ideal for busy nights.
- Highly adaptable: Serve with grilled meats, roasted fish, burgers, or a simple salad.
- Great texture: Par-cooking plus pan-frying yields crisp edges and a tender center.
- Simple ingredients: Uses common pantry spices and basic oil for reliable results.
Recipe Shopping List
Most of these ingredients are pantry staples. If you need anything, pick up the items below:
- Red potatoes (4 large)
- Salt
- Pepper
- Garlic salt
- Onion powder
- Avocado oil (or another high smoke-point oil)
How To Make This Recipe
A quick overview of the process before you begin—follow the ingredient amounts and steps in the recipe card below when cooking.
- Prep the potatoes: Wash and cut the potatoes into even wedges, then par-cook in the microwave for a few minutes so the centers start to soften.
- Heat the oil: Warm avocado oil in a nonstick or cast iron skillet over medium heat until shimmering.
- Season: Toss the par-cooked wedges with the salt and seasonings so they’re evenly coated.
- Pan-fry: Arrange wedges in a single layer and cook without disturbing until deeply golden on one side; then flip and crisp the other side.
- Serve: Remove when crisp and cooked through, drain briefly on paper towel if desired, and serve hot.
Recipe FAQ
You can use any potato, but red or Yukon Gold hold together better for wedges. Russets will work too—just handle them gently so they don’t crumble.
Yes. After the par-cook and seasoning, finish the wedges in a preheated cast iron pan over a hot grill or on a griddle, turning every few minutes until both cut sides are browned and crisp. If you don’t have cast iron, heavy-duty nonstick foil works as a surface on the grill.
Short Cut Tip Of The Day
Par-cooking is the secret to perfectly crisp stovetop wedges. Microwaving is fast and keeps the potatoes from absorbing excess water the way boiling can, which helps the exterior crisp up in the pan. Microwave in 1:30–2:00 minute bursts until a fork pierces the potato with a little resistance.
Recipe FAQ
Keep leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a 375°F oven for about 10 minutes until crisp, or use an air fryer for a quicker, crispier result.
Yes. Cut and season in advance; store cut potatoes submerged in water to prevent browning, then microwave and finish in the pan when ready to serve.
Swap red potatoes for russet or Yukon Gold. Add spices like smoked paprika, cayenne, rosemary, or parmesan for different flavor profiles.
Pan Fried Potatoes
These pan-fried potato wedges are quick to make, crispy on the outside, and tender inside—an easy, crowd-pleasing side for any meal.
Ingredients
- 4 large red potatoes, washed and cut into wedges
- ¼ teaspoon salt
- ½ teaspoon seasoning salt
- ½ teaspoon garlic salt
- ½ teaspoon onion powder
- ¼ cup avocado oil
Instructions
- Slice potatoes into even wedges. Place on a microwave-safe plate and microwave on high for 3–4 minutes to par-cook.
- Heat avocado oil in a nonstick or cast-iron skillet over medium heat until shimmering.
- Toss the par-cooked wedges with salt, seasoning salt, garlic salt, and onion powder so they are evenly coated.
- Arrange wedges in a single layer and cook without turning until the undersides are golden and crispy; flip and repeat until both sides are browned and wedges are cooked through.
- Remove from the pan, let drain briefly if desired, and serve hot.
Nutrition Information (per serving)
Yield: 6 · Serving Size: 1
Calories: 259 · Total Fat: 9g · Saturated Fat: 1g · Unsaturated Fat: 8g · Cholesterol: 0mg · Sodium: 371mg · Carbohydrates: 39g · Fiber: 4g · Sugar: 3g · Protein: 5g
Nutrition data is an estimate. Consult a trusted source if you need exact values for dietary or medical reasons.
Serve this with…
- Whole Traeger Grilled Chicken — A classic roast chicken pairs perfectly with these wedges for a comforting meal.
- Foil Packet Salmon — A lighter protein option; the wedges are a hearty side without overpowering the fish.
- Filet Mignon — Fancy steak deserves a dependable, flavorful potato side.
- Smoked Juicy Lucy Burgers — Burgers and wedges are an unbeatable combo for casual dinners.
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Smoked Boursin Mashed Potatoes
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