Lithuanian Pan-Fried Sliced Potatoes

Crispy, golden, and utterly addictive, Lithuanian Pan Fried Sliced Potatoes turn humble raw potatoes into pure comfort with just a bit of oil and heat. This easy side dish is proof that you don’t need fancy ingredients to create something comforting. Simple, nostalgic, and always delicious—just the way we like it.

Jump to:

• Childhood Meal: Crispy Pan-Fried Potatoes
• Ingredient Notes
• Step-By-Step Method
• Recipe Tips For Best Results
• Serving Suggestions
• More Simple Lithuanian Recipes
• Lithuanian Pan-Fried Sliced Potatoes

Childhood Meal: Crispy Pan-Fried Potatoes

These crispy potatoes were one of the very first things I learned to cook (alongside Pasta with Carrots and Onions) — by the time I was 10, I was already making myself a full plate after school, feeling like a proper little chef.

My dad was the true master of skillet potatoes, though. And no matter how many times I tried, his always had that perfect golden crunch. This easy recipe has been a family favorite for as long as I can remember, filling our kitchen with the smell of sizzling spuds and childhood comfort.

Ingredient Notes

Here are all the basic ingredients you will need to make Lithuanian Pan Fried Potatoes:

• medium or large potatoes: avoid baby potatoes (new potatoes) as they are very waxy, take a while to cook and don't crisp up well. 
• neutral oil: choose oil with a high smoke point, like sunflower or vegetable oil. Olive oil is hardly ever used in traditional Lithuanian cooking.
• a pinch of salt. 

EXTRAS: A popular variation of this dish in Lithuania is Pan-Fried Potatoes and Onions. All you need to do is layer the potato slices with thinly sliced onion. Alternatively, you can coat the potato slices with a pinch of garlic powder and/or onion powder. 

You can find ingredient quantities and detailed instructions in the printable recipe card at the bottom of the post. 

The Type Of Potatoes Matters

For the crispiest, golden results, it’s important to choose the right potatoes. The best potatoes for this recipe are high-starch, floury varieties like russet potatoes, which cook quickly and crisp up beautifully in the pan. 

Avoid red potatoes or other waxy types, as they tend to hold their shape and won’t give you that tender center and crisp edges. 

Yukon Gold potatoes fall somewhere in between and can work in a pinch, but for truly irresistible pan-fried slices, russets are your best bet.

Step-By-Step Method

1. Peel the potatoes and cut them into 1 mm thick slices.

2. Pat the potato slices dry with a paper towel to remove surface moisture.

3. Heat enough oil in a large skillet (nonstick skillet, or cast iron skillet) over medium-high heat until it’s a hot pan.

4. Carefully arrange the potato slices in a single layer, covering the bottom of the pan.

5. Fry without moving them until the underside is golden brown (about 5 minutes) —this will depend on the type of potatoes, thickness of the slices and heat level.

6. Flip the slices (you are unlikely to flip them all in one go like a pancake) and fry the other side until also golden brown and crispy (again, about 5 minutes).

7. If needed, reduce the heat slightly and cover with a lid to allow the potatoes to cook through fully.

8. Once cooked, remove from heat and immediately sprinkle salt and a pinch of salt and black pepper over the top.

9. Garnish with fresh herbs like parsley or dill just before serving if you wish! These are almost always served with ketchup or kefir.

Recipe Tips For Best Results

In Lithuania, this dish is often seen as a quick and comforting bite, but a few small tweaks can really elevate the final result and give you the best fried potatoes. 

• To boost that crispy texture, soak potatoes in cold water for 10–15 minutes after slicing—this helps remove excess starch. Make sure to pat them dry thoroughly with paper towels before frying to avoid steam and fogginess. 
• Use a cast-iron skillet if you can, as it holds heat beautifully and helps get that irresistible golden crust. 
• And don’t overcrowd the pan - single, double or triple layer the potatoes at most. 

Serving Suggestions

In Lithuania, pan-fried sliced potatoes are most often enjoyed as a quick, budget-friendly lunch—served on their own with a generous squeeze of tomato ketchup or a chilled glass of milk kefir. They’re simple, satisfying, and deeply nostalgic. 

That said, they also make a perfect side dish for heartier meals and are a perfect complement to things like pork chops or roasted meats. Whether you serve them solo or as the ultimate side, they always bring comfort and crunch.

More Simple Lithuanian Recipes

If you loved this nostalgic potato recipe, don’t miss these other simple Lithuanian dishes that bring comfort and flavor to the table with just a few humble ingredients.