Southern Fried Potatoes
This fried potatoes recipe is the perfect side for any main dish. The skillet potatoes are one of our favorite ways to enjoy the simple flavor of tasty spuds.
Servings: 6 Servings
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
Use an oil with a high smoke point or use lard, bacon grease or shortening.
We love to make extra fried potatoes while we are doing it. That way, we can warm some up with eggs for breakfast. For the best texture, warm them in a skillet over medium-low heat until heated through. However, you can microwave them if you are in a hurry.
Nutrition
Serving: 1serving | Calories: 261kcal | Carbohydrates: 46g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Sodium: 206mg | Potassium: 1047mg | Fiber: 3g | Sugar: 2g | Vitamin A: 3IU | Vitamin C: 15mg | Calcium: 34mg | Iron: 2mg
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