Skillet fried potatoes may be a super simple side dish, but they are a classic for a reason. Homemade fried potatoes are such a versatile side dish that goes well with just about any entrée and the leftovers are great served with eggs for breakfast.
Fried potatoes may not be a flashy side dish, but their perfection is in the simplicity. We use basic seasonings to let the tender yet crispy potatoes shine through.
Growing up, we always had fried potatoes with steaks. Usually, there would be a fresh ear of corn on the cob or a slice of garden fresh tomato topped with cottage cheese and Lawry’s seasoned salt rounding out the meal.
It is such a simple and classically summer meal. Then, the leftover steak and potatoes would be served with fried eggs in the morning for another treat.
I have watched my mom make many pans of fried potatoes over the years. Usually, in her biggest cast iron skillet.
We keep our potatoes a little lighter in color than some other folks, but you can certainly make them more golden brown and crispy if you would like. Just turn up the heat a little bit at the end to crisp them up.
On this particular day, we served up our potatoes with barbecued thick cut pork chops and sweet corn. It was a meal fit for kings!
What Kind of Potatoes Should You Use
This is a real matter of preference. My mom always used russet potatoes when I was a child, so that is what I use now.
We use raw potatoes and don’t soak the potatoes or boil them. Instead, we just remove the peel and cut them relatively thin.
They don’t have to be perfect, this is meant to be a rustic dish. So, a little peel or less than perfect slicing does not matter.
We actually like the starchy texture of the potatoes in this dish. It reminds me of hash browns in the best kind of way.
However, if you like a waxier potato, they totally work as well. Feel free to use yukon gold or red potatoes.
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If the skins are thin, you wouldn’t even have to peel them. Just slice them thin and throw them in the pan.
What Kind of Pan to Use for Fried Potatoes
If you have a nice big cast-iron skillet, this is the time to break it out. I used my 12-inch skillet, and there was plenty of room for all of the potatoes.
In a pinch, a stainless steel skillet will work as well. Just make sure it is good and hot before you add the oil, which will help prevent sticking.
Using these tips and plenty of grease, there is no need to use a nonstick skillet to pan-fry potatoes. Plus, you are going to get more of those golden crispy bits if you aren’t working with nonstick.
What Kind of Grease to Use
You want to use an oil with a high smoke point. This is not a time to use butter or extra virgin olive oil. It will just scorch.
Vegetable oil, peanut oil, canola oil, and avocado oil all work well. Though our favorite way to make pan-fried potatoes is with lard or bacon grease.
The bacon grease adds a slight smokey flavor that works so well with the potatoes. Any of these options will do well over medium-high heat without smoking or burning.
Tips and Tricks
- Don’t stir the potatoes too much. You don’t want the potato slices to break into pieces, so the fewer times you flip them, the better.
- If you are worried you won’t be able to keep from stirring the slices, cut the potatoes into small cubes instead. Then they will just be home fries and still taste just as delicious.
- Use a really large skillet. You want the potatoes to fry, not steam. A little bit of steam helps to keep them soft, but too much will ruin the crispy edges.
- The exact amount of oil you need will depend on how big your potatoes are. If you find they look a bit greasy, you can soak up some of the extra oil with a paper towel.
- You can also start with less oil, but you want enough oil to cover the bottom of the pan. That hot oil is going to keep the potatoes from sticking and make them taste oh so good.
Should you soak potatoes before pan frying?
Soaking potatoes in salt water helps to remove excess starch, which keeps them from sticking together and helps them get extra crispy.
You can certainly soak your sliced potatoes before cooking them if you want. Just make sure to get them completely dry first.
However, my mom and Maw-Maw never soaked the potato slices, so we don’t either.
Southern Fried Potatoes
Ingredients
- 7 medium russet potatoes
- ¼ cup finely diced onion
- 3 to 4 Tablespoons oil
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- optional: ¼ teaspoon garlic powder and/or paprika
Instructions
- Wash and peel 7 medium russet potatoes. Slice them ⅛-¼-inch thick.
- Heat 3 to 4 Tablespoons oil in a large skillet over medium heat.
- When oil ripples, add an even layer of potatoes. Top with ¼ cup finely diced onion and sprinkle with ½ teaspoon salt, and ¼ teaspoon ground black pepper. Top with the remaining potato slices.
- Fry potatoes for about 20 minutes, flipping every 5 minutes or so.
- When the potatoes are tender, you can turn up the heat a bit to get a deeper golden brown color and crispier edges.
- Serve hot and fresh.
- Leftovers should be stored in an airtight container in the refrigerator. They are great served as breakfast potatoes the next morning.
Notes
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I would love to know how big your seven “medium” russets are! How many ounces/pounds? What I would consider a medium russet would never fit seven in a pan. Weight would be helpful!
That is a really good point. I will try to remember to weigh them next time I make them.
I’ve been cooking for decades now, so I used this more as a guide. I’m not a timer kinda gal when it comes to stovetop cooking. I’m so glad I did the five minutes intervals, and kicking the heat a little bit at the end was the key to crispy and brown. Thank you for sharing!
I am so glad you liked them!
I used bacon grease and a bit of oil in a cast iron pan. Just potatoes and onions. Problem is the onions burn quickly and the potatoes needed to cook longer, don’t know how to combat that.
I guess you could add the onions in a little later and see how that goes. Just don’t wait too long as you don’t want them to still be crunchy.
@Gina Maylone, Would it help to sauté the onions almost done in the pan first, then add the potatoes? Just before the potatoes are done, add the onion and give them a few minutes to finish off together. I do that off and on when I want the onions to keep from burning, and yet be firm but easy to bite.
That’s a good idea!
@Carlee, that’s exactly what I do. I add them half way through cooking. Works perfect everytime
Delicious!
Yay! I am glad you think so!