To know me is to know that I love a trusted potato recipe, and these crispy shallot potatoes are just as simple as they are delicious. Florence Pugh doesn’t usually post my pictures to her IG story, so when she does, I always make sure to write up the recipe for her just in case she wants it (especially if she plans to share it with a friend, such as Harry Styles, for example).

The key to these potatoes is making sure that they are completely cooked through after you boil them. This can take a different amount of time, depending on the size of your potatoes. Just to be safe, I recommend that you slice one open, let it cool for a second and then try it. If any bite remains, let them cook for a little longer. We’re going for super smooth, waxy potatoes.

After you’ve let the boiled potatoes cool down for a little, you’ll then slice them into 1/2-inch planks. If the skins comes loose and it gets a little messy, don’t sweat it. It’s all going to crisp up when you fry it in the shallot oil for a rustic, starchy side dish.

Crispy Pan-Fried Shallot Potatoes

Prep Time
15 minutes
Cook Time
55 minutes
Total Time
1 hour 10 minutes



3 pounds small-medium Yukon gold potatoes, scrubbed

4 tablespoons canola or olive oil

3 medium shallots, thinly sliced

2 tablespoons unsalted butter

Fresh herbs, for garnish (parsley, dill, cilantro, etc)

Lemon wedges, for serving


Place potatoes in a large pot, cover with cold water, and season generously with salt. Bring to a boil and cook until knife tender, 20-25 minutes. Drain and return to pot to dry. Once cool enough to handle, slice into 1/2 inch planks.

Heat 2 tablespoons oil in a large cast iron skillet over medium heat. Add shallot and cook, stirring, until golden, about 5 minutes; season with salt. Remove with a slotted spoon.

Add remaining 2 tablespoons oil and potatoes to the skillet. Increase heat to medium high, and sauté until golden, 5-10 more minutes (if your potatoes are crammed in the skillet, work in batches so that all potatoes can get nice and golden brown). Toss with butter and season to taste with salt and pepper. Add in crispy shallots. Top with fresh herbs and a squeeze of lemon.