Pan-Fried Crispy Potatoes with Chives

By AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

Golden-brown potatoes with a tender interior and delicate chive finish, ideal as a side dish. This vegetarian recipe, ready in about 30 minutes, pairs russet potatoes, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 medium (peeled and cut into 1/2-inch cubes) russet potatoes
• 3 tbsp olive oil
• 3/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp (finely chopped) fresh chives

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Instructions

1. Step 1: Place 4 medium peeled and cubed russet potatoes (1/2-inch cubes) in a bowl and toss with 3 tbsp olive oil, 3/4 tsp salt, and 1/4 tsp black pepper.
2. Step 2: Heat a large skillet over medium heat and add potato cubes in a single layer, ensuring they aren't crowded.
3. Step 3: Cook undisturbed for 10 minutes, then flip each potato piece with a spatula and cook for another 8-10 minutes until deeply golden and crisp on all sides.
4. Step 4: Check for doneness by piercing a potato with a fork—it should slide off easily.
5. Step 5: Transfer potatoes to a serving plate, sprinkle with 2 tbsp finely chopped fresh chives, and serve immediately while hot.