Salt and pepper skillet fries are golden, tender-on-the-inside, crisp-on-the-outside pan fries tossed with coarse sea salt and cracked black pepper. They’re an easy stovetop alternative to deep frying—great for weeknight dinners, brunch sides, or game-day snacks.
Prep Time: 10 mins • Cook Time: 20–25 mins • Total Time: 30–35 mins • Servings: 4
Ingredients
- 2 tablespoons olive oil
- 1 teaspoon butter
- 3 large potatoes, sliced lengthwise into 1/2-inch rounds then cut into 1/2-inch strips (or fry-shaped wedges)
- 1/4 teaspoon coarse sea salt (plus more to taste)
- 1/4 teaspoon cracked black pepper (adjust to taste)
- Fresh chopped parsley, for garnish (optional)
Directions
Step 1
Heat olive oil and butter in a large heavy skillet over medium heat until butter melts and oil shimmers.
Step 2
Add the potato strips in a single layer (work in batches if necessary). Cook, stirring and turning occasionally, until potatoes are golden and crisp on the outside and tender inside, about 20–25 minutes. Reduce heat if potatoes brown too quickly.
Step 3
When fries are cooked through, transfer them to a paper towel-lined plate to drain briefly, then season immediately with coarse sea salt and cracked black pepper.
Step 4
Serve hot, garnished with chopped parsley if desired, alongside ketchup, garlic aioli, or your favorite dipping sauce.
Cook’s Note
Soaking the cut potatoes in cold water for 15–30 minutes before cooking removes surface starch and improves crispness. If you want extra-crispy fries, par-cook the potato strips in simmering water for 3–4 minutes, drain, dry, and then pan-fry.
How to Store
Store cooled fries in an airtight container in the refrigerator up to 2 days. Re-crisp in a hot skillet or oven (425°F / 220°C) for 5–8 minutes before serving.
Nutrition Facts (per serving)
Calories 282 • Total Fat 8g • Saturated Fat 2g • Cholesterol 3mg • Sodium 134mg • Total Carbohydrate 48g • Dietary Fiber 6g • Total Sugars 2g • Protein 6g • Vitamin C 55mg • Calcium 34mg • Iron 4mg • Potassium 1168mg