Side dish - Southern Fried Potatoes Recipe

Author: Kevin Sanchez  

There aren't too many things more welcoming for breakfast than crispy southern fried potatoes piled high on a plate, studded with bits of sweet onion and smoky bacon. Southern fried potatoes, slightly charred with a crispy golden crust on the outside and meltingly tender and buttery on the inside - just the thought makes mouths water and tummies rumble!

Skillet Potatoes

Skillet Potatoes
These skillet potatoes are the quintessential comfort food. They're perfectly fried and bursting with flavor, making them the ultimate side for all of your breakfast or dinner entrees.
Provided by: Susie Bulloch (heygrillhey.com)
Total time: 25 minutes
Cook time: 15 minutes
Prep time: 10 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 3
Ingredients:
  • 2 pounds baby red potatoes (thinly sliced)
  • 2 Tablespoons beef tallow, bacon fat, or butter
  • 1 Tablespoon Hey Grill Hey Signature Chicken Seasoning (or your favorite herb seasoning blend)
Nutrition:
  • Calories: 141 kcal
  • Carbohydrate: 24 g
  • Protein: 3 g
  • Fat: 4 g
  • Saturated Fat: 2 g
  • Cholesterol: 10 mg
  • Sodium: 61 mg
  • Fiber: 3 g
  • Sugar: 2 g
  • Serving Size: 1 serving
How to cook:
  1. Preheat the skillet. Preheat a 12" cast iron skillet over medium-high heat.
  2. Add fat and potatoes to the skillet.Melt beef tallow or butter in the bottom of the skillet and add sliced potatoes.
  3. Season the potatoes. Sprinkle potatoes with Chicken Seasoning and stir potatoes gently with a spatula to coat potatoes with seasoning and beef tallow.
  4. Cook the potatoes. Cook for 10-15 minutes, stirring gently every 2 minutes until potatoes are fork tender with crispy brown edges.
  5. Serve and enjoy. Remove the skillet from the heat and allow to cool slightly. Serve warm.
Notes: Southern Fried Potatoes (Cast-Iron Skillet), Add the oil. When it is hot, add the boiled potatoes, salt, pepper, and thyme. Stir to combine and let the mixture cook uncovered and

Crispy fried potatoes in a cast iron skillet without sticking!

Crispy fried potatoes in a cast iron skillet without sticking! The key to crispy potatoes is Duration: 3:46

Cast Iron Fried Potatoes & Onions

Featured in this video is my new cast iron AUSfonte sauteuse pan old-time favorite in Duration: 5:03

Making Fried Potatoes and Onions in Cast Iron

Heat oil in a cast iron pan. Microwave the chopped potatoes for 5 minutes. Place the potatoes Duration: 4:19

Southern Fried Potatoes Recipe

Southern Fried Potatoes Recipe
There aren't too many things more welcoming for breakfast than crispy southern fried potatoes piled high on a plate, studded with bits of sweet onion and smoky bacon.
Provided by: Sharon Rigsby
Total time: 40 minutes
Cook time: 25 minutes
Prep time: 15 minutes
Yields: 4 servings
Cuisine: American,Southern
Number of ingredients: 8
Ingredients:
  • 3 slices bacon
  • 4 russet potatoes (peeled and cut into approximately 1/2-inch cubes)
  • 1/2 sweet onion (chopped, Vidalia if you can find them)
  • 1/3 cup peanut oil (you can use any type of vegetable oil)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground thyme
  • Optional (chopped parsley for garnish)
Nutrition:
  • Calories: 410 kcal
  • Carbohydrate: 42 g
  • Protein: 7 g
  • Fat: 25 g
  • Saturated Fat: 5 g
  • Cholesterol: 11 mg
  • Sodium: 414 mg
  • Fiber: 3 g
  • Sugar: 3 g
  • Serving Size: 1 serving
How to cook:
  1. Directions (Option one):
  2. Place the cubed potatoes in a bowl full of cold water. Let them sit for about five minutes. Drain and rinse twice. Let them dry and remove any excess moisture with a paper towel.
  3. Add bacon to a well-seasoned cast-iron skillet or non-stick skillet, over medium heat. Cook approximately 10 minutes or until the bacon is browned and crispy. Remove from the pan, drain on a paper towel, and crumble. Set aside.
  4. Leave the bacon grease in the pan and add the oil. When it is hot, add potatoes, onion, salt, pepper, and thyme.
  5. Stir to combine and make sure everything is coated with oil. Cover the pan and reduce the heat to medium-low. Cook the potatoes undisturbed for 10-12 minutes or until they are just shy of fork-tender.
  6. Remove the lid and turn the heat back up to medium. Use a pancake turner to turn the potatoes over. Let them cook uncovered and undisturbed for five minutes. Turn them over again and cook for another five minutes. Repeat one more time for a total cooking time of approximately 15 minutes for this step.
  7. The potatoes are done when they are golden brown and crispy with a soft fluffy interior.
  8. Remove from the pan and drain on paper towels. Serve immediately topped with the crumbled bacon. Optional, garnish with chopped parsley.
  9. Partial Make-Ahead Directions (Option two)
  10. To make this dish ahead, instead of starting the potatoes in a skillet, add them to a medium-size saucepan over medium-high heat with water. (You do not need to soak or rinse them first.) Add a teaspoon of kosher salt. Bring to a boil and cook for about 10-12 minutes or until the potatoes are just shy of fork-tender. Drain and store in a covered container in the refrigerator for up to four days.
  11. When ready to finish the dish, add bacon to a well-seasoned cast-iron skillet or non-stick skillet, over medium heat. Cook approximately 10 minutes or until the bacon is browned and crispy. Remove from the pan, drain on a paper towel, and crumble. Set aside.
  12. Leave the bacon grease in the pan and add the onion. Cook for about five or six minutes or until it is translucent and tender.
  13. Add the oil. When it is hot, add the boiled potatoes, salt, pepper, and thyme. Stir to combine and let the mixture cook uncovered and undisturbed for five minutes. Turn the potatoes over and cook for another five minutes. Repeat one more time for a total cooking time of approximately 15 minutes for this step.
  14. The potatoes are done when they are golden brown and crispy with a soft fluffy interior.
  15. Remove from the pan and drain on paper towels. Serve immediately topped with the crumbled bacon. Optional, garnish with chopped parsley.
Notes: Cast Iron Skillet Potatoes, Potatoes you are looking for are meant to make deliciously crispy fried potatoes in a cast-iron skillet

Easy Fried Potatoes

Easy Fried Potatoes
Here's how to make the best fried potatoes: perfectly seasoned and browned to perfection! They're great as breakfast potatoes or an easy dinner side dish.
Provided by: Sonja Overhiser
Total time: 15 minutes
Cook time: 10 minutes
Prep time: 5 minutes
Yields: 3 servings
Cuisine: Vegetables
Number of ingredients: 7
Ingredients:
  • 1 pound yellow or red potatoes
  • 2 tablespoons olive oil
  • 2 tablespoons butter (or 2 tablespoons olive oil, for vegan)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried thyme
Nutrition:
  • Calories: 192 calories
  • Sugar: 1.5 g
  • Sodium: 312.2 mg
  • Fat: 13 g
  • Saturated Fat: 4.6 g
  • Trans Fat: 0 g
  • Carbohydrate: 18.3 g
  • Fiber: 2.1 g
  • Protein: 2.3 g
  • Cholesterol: 15.3 mg
How to cook:
  1. Wash the potatoes. Cut them into thin slices, about 1/4” inch thick.
  2. Heat the butter and olive oil in a large skillet over medium high heat.
  3. Add the potatoes and cook them for 10 to 12 minutes until browned, flipping occasionally until all sides are browned. Sprinkle with seasoning and serve hot.
Notes: Southern Fried Potatoes, Heat a large cast iron or nonstick skillet over medium-high heat. Add the oil and heat until it starts to ripple. Add the potatoes evenly and

Crispy Fried Potatoes

Crispy Fried Potatoes
Southern fried potatoes, slightly charred with a crispy golden crust on the outside and meltingly tender and buttery on the inside - just the thought makes mouths water and tummies rumble! Today I’m sharing my tips for the best home fries you ever put in your mouth!
Provided by: Marye Audet-White
Total time: 40 minutes
Cook time: 15 minutes
Prep time: 15 minutes
Yields: 6 servings
Cuisine: Southern
Number of ingredients: 8
Ingredients:
  • 6 - 8 large potatoes (peeled (or not) and sliced about 1/4-inch thick)
  • 1 sweet onion (optional)
  • 1 clove garlic (optional)
  • 1 bell pepper (optional - green, red, poblano, jalapeno, all of them - you decide)
  • salt to taste (I prefer kosher salt)
  • black pepper to taste (I prefer coarse ground pepper)
  • 1/4 cup peanut oil (light vegetable oil will work if there are allergy issues)
  • 2 tablespoons butter
Nutrition:
  • Calories: 265 kcal
  • Carbohydrate: 53 g
  • Protein: 6 g
  • Fat: 4 g
  • Saturated Fat: 2 g
  • Cholesterol: 10 mg
  • Sodium: 15 mg
  • Fiber: 4 g
  • Sugar: 2 g
  • Serving Size: 1 serving
How to cook:
  1. Step one
  2. Peel and slice (or cube) potatoes.
  3. Soak
  4. Let soak for 5-10 minutes in ice water in a large mixing bowl. You may skip this step if you like.
  5. Drain well and pat dry - make sure they are VERY dry!
  6. Step two
  7. Heat oil
  8. Heat 1/4 cup peanut oil in a large skillet on medium high heat until it's shimmering and almost smoking.
  9. Add Potatoes
  10. Add potatoes and let fry for about 2 minutes or until they start to get golden on the bottom.
  11. Cover the pan and reduce heat to medium. Allow to steam for about 2 to 3 minutes.
  12. Flip potatoes
  13. Remove cover and turn the heat back up to medium high. Flip the potatoes. Fry for a minute or two, or until the bottom layer begins to get golden.
  14. Step three
  15. Drain and return to heat
  16. Dump the pan of potatoes into a colander over the sink to remove excess oil and moisture. Blot with a paper towel and return them to the pan on medium heat.
  17. Add optional ingredients
  18. Add the onion and peppers plus any seasonings you'd like on your potatoes.
  19. Saute, stirring occasionally, until potatoes are tender and done. Do not cover at this stage of frying because they will get soggy!
  20. Add butter
  21. Add the butter at the very end of cooking.
  22. Adjust seasoning
  23. Taste for seasoning and serve hot with plenty of cracked pepper.
Notes: Savory Oven Roasted Cast Iron Skillet Potatoes, Heat the cast iron skillet over medium high heat. · Add the potatoes and with a metal spatula, stir, cooking them stovetop for two minutes.
Write a comment: