Crispy Pan-Fried Potatoes with Sour Cream and Dill

Crispy on the outside and tender on the inside, these pan-fried potatoes are seasoned to perfection and topped with cool sour cream and fragrant dill—making them a flavorful and satisfying side dish or appetizer.

Why You’ll Love This Recipe

This recipe is simple yet incredibly satisfying. The potatoes turn perfectly golden and crispy in the skillet while remaining soft and buttery inside. The contrast of warm, savory potatoes with the refreshing tang of sour cream and the aromatic brightness of dill creates a dish that’s irresistible and versatile. It is easy to prepare, budget-friendly, and suitable for almost any meal of the day.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
‑ Russet or Yukon Gold potatoes
‑ Vegetable oil or butter (for frying)
‑ Salt
‑ Black pepper
‑ Garlic powder (optional)
‑ Sour cream
‑ Fresh dill (chopped)

directions

1. Wash and peel the potatoes. Slice them evenly into thin rounds, about 1/4 inch thick.
2. Place sliced potatoes in a bowl of cold water for 10–15 minutes to remove excess starch. Drain and pat dry thoroughly.
3. Heat oil or butter in a large skillet over medium-high heat.
4. Place the potato slices in a single layer in the skillet (work in batches if necessary). Fry until golden brown and crispy on both sides, turning once—about 3–5 minutes per side.
5. Transfer to a paper towel-lined plate to drain. Season with salt, pepper, and optional garlic powder while still hot.
6. Serve immediately with a generous dollop of sour cream and a sprinkle of fresh dill on top.

Servings and timing

This recipe serves 4–6 people and takes approximately 10 minutes for preparation and 20–25 minutes for cooking, depending on batch size and thickness of the slices.

Variations

‑ Swap sour cream for Greek yogurt for a tangier and higher-protein option.
‑ Add chopped chives or green onions in addition to dill for extra flavor.
‑ Use smoked paprika or chili flakes for a spicy twist.
‑ For a dairy-free version, use plant-based yogurt and oil instead of butter.

storage/reheating

Store leftover potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to restore crispiness, or use an oven or air fryer. Avoid microwaving, as it will make the potatoes soft and soggy.

FAQs

How do I get my potatoes extra crispy?

Ensure they are thoroughly dried after rinsing and do not overcrowd the pan while frying.

Can I make this recipe ahead of time?

While best served fresh, you can fry the potatoes ahead and reheat them in a hot skillet or oven just before serving.

What type of potatoes work best?

Starchy potatoes like Russet yield a crispier result, while Yukon Gold offers a creamy interior with moderate crispness.

Do I need to peel the potatoes?

Peeling is optional. Leaving the skin on adds texture and nutrients, but the slices will still crisp nicely either way.

Can I use other herbs besides dill?

Yes, parsley, thyme, chives, or rosemary also work well with pan-fried potatoes.

How much oil should I use?

Use just enough oil to cover the bottom of the skillet; too much oil can make the potatoes greasy.

Why soak the potatoes before frying?

Soaking removes excess starch, which helps prevent sticking and improves crispiness.

Can I bake instead of fry?

Yes. Brush the slices with oil and bake at 425°F (220°C) for 20–25 minutes, flipping halfway through.

Is this dish gluten-free?

Yes, as long as all toppings used (such as sour cream) are gluten-free.

What can I serve with these potatoes?

They pair well with grilled meats, eggs, roasted vegetables, or as a side for burgers and sandwiches.

Conclusion

These crispy pan-fried potatoes with sour cream and dill deliver both comfort and freshness in every bite. Whether served as a side dish, appetizer, or snack, they offer a satisfying contrast of textures and flavors that’s both easy to make and universally loved.

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