Description
Classic Southern Fried Potatoes with a crispy exterior and tender interior. A simple yet delicious side dish perfect for breakfast or dinner.
Ingredients
Scale
- 1.5 – 2 pounds Russet potatoes, scrubbed
- 1/4 – 1/2 cup neutral cooking oil (vegetable, canola, or peanut)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- Optional: 1/4 cup finely chopped yellow onion
- Optional: 1 clove garlic, minced
- Optional: Pinch of red pepper flakes
Instructions
- 1. Wash the potatoes thoroughly. Peel if desired, then cut into uniform 1/2-inch thick half-moons or wedges.
- 2. Rinse the cut potatoes under cold water and pat them completely dry with paper towels.
- 3. Heat cooking oil in a large, heavy-bottomed skillet (cast iron recommended) over medium-high heat until shimmering.
- 4. Add potatoes to the hot skillet in a single layer, ensuring not to overcrowd the pan. Cook undisturbed for 5-7 minutes until browned on the bottom.
- 5. Stir the potatoes and continue cooking, stirring occasionally, for another 15-25 minutes, or until tender and golden brown and crispy on all sides.
- 6. If using, add chopped onion (and minced garlic/red pepper flakes) during the last 5-7 minutes of cooking. Sauté until softened, then stir into potatoes.
- 7. Season with salt and pepper to taste.
- 8. Drain excess oil on paper towels if desired.
Notes
Allow potatoes to cool completely before storing in an airtight container in the refrigerator for up to 2-3 days. Reheat in a skillet, oven, or air fryer for best results.
- Prep Time: 15 minutes
- Cook Time: 30-40 minutes
- Category: Side Dish
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 250-350 kcal (varies with oil amount and potato size)
- Sugar: 1g
- Sodium: 300mg
- Fat: 15-25g
- Carbohydrates: 30-40g
- Fiber: 4g
- Protein: 3g