Side Dishes
This potato chops recipe delivers restaurant-quality buttery wedges with herbed crispy edges that'll have everyone asking for seconds. The secret lies in the perfect cut—thick enough to stay tender inside while achieving that irresistible golden crust.
I've perfected this method over countless batches, ensuring every bite balances crispy edges with fluffy centers, all while staying true to classic comfort food.
What sets these potato chops apart is the herbed butter coating, which infuses flavor without overpowering the natural taste of the potatoes. You'll need just five simple ingredients and 20 minutes of active prep time, making this ideal for weeknight dinners or holiday sides.
The pan-frying technique guarantees that signature crispiness without requiring an air fryer or deep fryer.
By the time they emerge from the pan, your potato chops will be golden brown with crispy edges that shatter at the slightest touch, while the inside remains tender and buttery.
The herbed butter adds a savory depth that elevates these from ordinary wedges to a standout side dish. Serve immediately with a sprinkle of fresh parsley for a touch of brightness.
This recipe works beautifully as a side for steak, chicken, or even as a vegetarian main with a simple salad. For extra crispiness, I recommend using Yukon Gold potatoes—their waxy texture holds up perfectly to frying.
Let's get started on creating these crowd-pleasing potato chops that'll become a regular at your table.
Ingredients for potato chops
Five simple ingredients transform ordinary potatoes into restaurant-worthy crispy wedges with herbed butter perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| Yukon Gold Potatoes 🥔 | 2 lbs | Cut into 1-inch thick wedges |
| Unsalted Butter 🧈 | ½ cup | Cold and cubed for coating |
| Fresh Parsley 🌿 | ¼ cup | Chopped finely for garnish |
| Garlic Powder 🧄 | 1 tbsp | Freshly ground preferred |
| Dried Thyme 🌿 | 1 tsp | Or 1 tbsp fresh thyme leaves |
| Kosher Salt 🧂 | 1 ½ tbsp | Divided for seasoning |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked preferred |
| Vegetable Oil 🫒 | ¼ cup | High smoke point for frying |
The Yukon Gold potatoes are non-negotiable here—their waxy texture holds up perfectly to frying while staying tender inside. Buy them fresh from the produce section, not the pre-cut bins (they brown too fast). For the herbed butter, Land O'Lakes unsalted butter works perfectly, but any high-quality brand will do. The key is keeping it cold until you're ready to coat the potatoes. If you're short on time, Trader Joe's sells pre-cut potato wedges that work well, though freshly cut gives the best texture.
No fresh parsley? Dried parsley at one-third the amount works in a pinch, but fresh is ideal for that bright finish. Short on thyme? Rosemary or oregano at the same quantity gives a different but equally delicious flavor profile. The garlic powder can be swapped for 1/2 tsp fresh minced garlic, but it's harder to control the flavor intensity. For the oil, avocado oil has the highest smoke point, but regular vegetable oil works fine. Don't reuse the frying oil—it breaks down quickly and loses its crispiness.
These potato chops are best served immediately, but you can hold them in a 200°F oven for up to 15 minutes if needed. Store leftovers in an airtight container for 3-4 days—reheat in a skillet with a little butter for that crispy edge again. For meal prep, freeze cooked wedges (without the butter coating) for up to 2 months. The secret to reheating is a hot pan with fresh oil—just 2-3 minutes per side brings back that golden crust.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe when I’m too tired to scrub pots—just slice, roast, and toss. The Yukon Golds caramelize right on the sheet pan while you’re chopping parsley, and honestly? That’s my kind of cooking.
- Buttery, Herby Bliss: That crispy edge on the outside with buttery, fluffy insides? Chef’s kiss. The garlic powder and thyme give it this cozy, almost restaurant-worthy depth, but it’s my secret weapon for weeknights.
- Meal Prep MVP: Make a double batch on Sunday—these reheat like a dream for lunches or quick dinners. My kids grab them straight from the fridge, and I don’t even have to pretend it’s gourmet.
- Budget-Friendly Staple: Yukon Golds and butter might sound fancy, but they stretch farther than you’d think. I’ll be real: this recipe feeds four for under $10, and the leftovers? Even better the next day.
Step-by-step instructions for buttery pan-fried potato wedges
Here's the method for achieving perfectly crispy potato chops with golden edges and tender centers.
Prepare and Season the Potato Wedges
Begin by cutting the 2 lbs of Yukon Gold potatoes into 1-inch thick wedges, ensuring each piece is roughly the same size for even cooking. Arrange them on a baking sheet and toss gently with 1 tablespoon of the 1.5 tablespoons of kosher salt and 0.5 teaspoon of ground black pepper. This initial seasoning ensures flavor penetration before frying.
Next, combine 1 tablespoon of garlic powder and 1 teaspoon of dried thyme in a small bowl. Toss the seasoned potato wedges in this herb mixture until they're evenly coated. The potatoes should now be fully seasoned on all sides, ready for the crisping process. Let them sit at room temperature for 15 minutes before cooking to ensure even frying.
Create the Buttery Oil Mixture
In a large skillet with high sides, heat 0.25 cup of vegetable oil over medium heat until it reaches 350°F on an instant-read thermometer. This temperature is crucial for achieving crispy edges without steaming the potatoes. While the oil heats, cut the 0.5 cup of unsalted butter into small cubes and set aside.
Once the oil reaches temperature, remove the skillet from heat and add the cubed butter. Let the butter melt slightly but not completely, creating a rich, flavorful base for the potatoes. Return the skillet to medium heat and allow the butter to melt fully while the oil returns to 350°F. This buttery oil mixture will create the signature crispy, golden crust.
Fry the Potatoes in Batches
Working in batches to avoid overcrowding, carefully add the seasoned potato wedges to the skillet. Spread them out in a single layer, ensuring they don't overlap. Cook for 8-10 minutes, stirring occasionally, until the edges are golden brown and crispy. You'll know they're ready when the potatoes release easily from the pan and the undersides are deeply browned.
Use a slotted spatula to transfer the cooked potatoes to a paper towel-lined plate. Place the skillet back on the heat and repeat with the remaining batches, maintaining the 350°F oil temperature between batches. This method ensures each batch achieves the same perfect crispiness without steaming.
Finish and Garnish
Once all the potato wedges are cooked, return them to the skillet and reduce the heat to low. Sprinkle the remaining 0.5 tablespoon of kosher salt and 0.5 teaspoon of ground black pepper over the potatoes, then toss gently to redistribute. Add the 0.25 cup of finely chopped fresh parsley and stir just until incorporated, ensuring each wedge is garnished.
Transfer the finished potato chops to a serving platter and let them rest for 2-3 minutes before serving. This brief resting period allows any excess oil to absorb slightly, enhancing the crispy texture. Serve immediately while hot, with the golden edges perfectly contrasting the tender centers.
Pro Tips For Making Potato Chops
- USE A SHARP KNIFE: Yukon Golds are stubborn—don’t hack at them with a butter knife. A chef’s knife and steady hand mean even slices that cook uniformly. I learned this the hard way when my first batch turned into a mushy mess because of uneven thickness.
- SALT THE POTATOES BEFORE COOKING: Toss the sliced Yukon Golds with salt and let them sit for 10 minutes before hitting the pan. This draws out moisture so they crisp instead of steam into soggy pancakes. (Yes, even if you’re impatient like me.)
- WATCH THE BUTTER TEMPERATURE: Cold butter makes flaky layers; hot butter burns them. Melt half the butter first, then add the rest in chunks as the potatoes cook. This keeps the butter from turning into a greasy river while still giving that rich, buttery finish.
- SAVE THE PARSLEY FOR LATER: Fresh parsley loses its pop if added too early. Reserve it until the very end—toss it with the cooked potatoes and a splash of warm water, then let it wilt into the butter. This keeps the flavor bright, not bitter. (Your future self will notice the difference.)
Wine and beer pairings for this potato chops
Crispy White Wine
For these herbed potato chops, a dry white wine like Sauvignon Blanc or Pinot Grigio cuts through the richness beautifully. The bright acidity and citrus notes complement the buttery edges while cleansing your palate between bites.
I recommend a New Zealand Sauvignon Blanc—its zesty grapefruit and herbal undertones mirror the thyme and parsley in the recipe. Serve chilled to enhance the contrast with the warm potatoes. 🍷
Malbec for Bold Pairings
If you prefer red wine, go for a medium-bodied Malbec from Argentina or Chile. The dark fruit flavors and subtle earthiness stand up to the crispy edges without overpowering them.
A Catena Zapata Malbec offers just the right balance of richness and acidity to pair with the herbed butter. The wine's velvety texture also complements the tender potato centers. 🍇
Hoppy Beer Options
For beer lovers, a light lager like Heineken or Corona provides a crisp, refreshing contrast to the buttery potatoes. The carbonation helps cut through the richness, making each bite feel lighter.
If you prefer something with a bit more character, try a Belgian Witbier like Hoegaarden—its coriander and orange peel notes add a refreshing twist. 🍺
Craft Cider Match
A dry hard cider like Angry Orchard or Strongbow offers a unique pairing that balances the dish's herbed flavors. The slight tartness and crisp finish enhance the crispy edges while adding a touch of complexity.
For a sweeter option, a dry apple cider with a hint of spice works wonderfully. Serve slightly chilled to elevate the experience. 🍏
Non-Alcoholic Pairings
For those skipping alcohol, a sparkling water with lemon or ginger beer keeps the refreshing contrast. The effervescence mimics the crispiness of the potatoes, while the citrus brightens the herbed flavors. Alternatively, a cucumber-mint infused water adds a refreshing herbal note that complements the thyme and parsley. ✨
Nutrition facts
Frequently asked questions
What's the best potato variety for crispy wedges?
Yukon Gold potatoes are ideal—their waxy texture holds up perfectly to frying while staying tender inside. For extra crispiness, try fingerling potatoes (halved lengthwise), but they cook faster. Never use russets—they're too dry and crumbly. If Yukon Golds aren't available, red potatoes work in a pinch, but they'll be slightly less crisp.
Can I make these potato chops ahead of time?
Freshly made is best, but you can prep them up to 24 hours ahead by coating the wedges and refrigerating uncovered. Cook just 2-3 minutes less per side when frying. For leftovers, reheat in a 400°F oven for 10 minutes—they won't be as crispy but still delicious. The secret to crispy reheating is a hot skillet with fresh oil for 2 minutes per side.
Why did my potato chops turn out soggy?
Soggy wedges usually mean one of three things: overcrowding the pan, oil temperature too low (350°F is crucial), or not drying the potatoes well before frying. Always pat wedges completely dry with paper towels and cook in batches. If your pan isn't hot enough, the potatoes will steam instead of crisp. Use an instant-read thermometer to verify temperature.
What are good sides to serve with these?
These herbed potato chops pair perfectly with roasted asparagus (tossed in olive oil and lemon), a simple green salad with balsamic vinaigrette, or grilled shrimp skewers. For a heartier meal, serve with pan-seared chicken breasts or a crisp white wine sauce. The crispy edges contrast beautifully with creamy dishes like mac and cheese or mashed potatoes—just don't serve them together!
Can I make this recipe gluten-free or dairy-free?
Easily! For gluten-free, ensure your thyme and garlic powder are certified GF. For dairy-free, substitute the butter with vegan butter—use the same amount and follow the same melting technique. The crispiness comes from the oil, not the butter, so flavor won't suffer. Just omit the butter entirely if you prefer, though it adds significant richness. A sprinkle of nutritional yeast can add depth if you're avoiding all dairy flavors.