Root Vegetables, Southern Sides
Southern
Yield: 4-6
Author: Tammy Nichols
Potatoes, Skillet Fried - Master Cookbook Recipe # 677

Potatoes, Skillet Fried - Master Cookbook Recipe # 677

These Skillet Fried Potatoes are the ultimate Southern breakfast or dinner side, delivering a satisfying crunch and a rich, buttery flavor. By taking your time to let the potatoes develop a deep golden-brown crust in a hot skillet, you create a rustic dish that is perfectly tender on the inside and irresistibly crispy on the outside.

This is recipe #677 in Tammy’s Master Cookbook.

Prep time: 15 minCook time: 25 minTotal time: 40 min
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Ingredients

  • 2 lb. potatoes (peeled and rinsed)
  • 4 Tbsp salted butter
  • 1/2 inch of cooking oil (canola, vegetable, or shortening)
  • Salt and black pepper to taste
  • Optional: 1 small onion, chopped

Instructions

  1. Prepare: Quarter the peeled potatoes and slice them into thin, even pieces. If you're using onion, chop it up now so it's ready to go.
  2. Heat: Add enough oil or shortening to your iron skillet or wok so that it is about 1/2 inch deep. Heat over medium-high until hot.
  3. Test: Drop one slice of potato into the oil; if it floats and sizzles immediately, your grease is ready.
  4. Fry: Carefully add the butter and then the potatoes to the hot skillet.
  5. Brown: Let the potatoes fry undisturbed until the bottom layer is golden brown before turning them. This process takes at least 20 minutes,do not rush it!
  6. Rotate: If using a gas stove, you may need to move potatoes from the edges to the middle to ensure they all brown evenly.
  7. Drain & Season: Once golden and crispy, use a large slotted spoon to transfer the potatoes to a plate lined with paper towels. Season immediately with salt and pepper to taste.

Notes

Tammy’s Tips

For the best "crunch factor," make sure your potatoes are patted dry with a paper towel after rinsing; any extra moisture can cause the oil to splatter and make the potatoes steam instead of fry. If you decide to add onions, wait until the potatoes are about halfway finished before tossing them in so they don't burn before the potatoes are done. Using a well-seasoned cast-iron skillet is the secret to getting that perfect, even crust that makes these potatoes truly legendary.

Nutrition Facts

Calories

464

Fat

14 g

Sat. Fat

5 g

Carbs

85 g

Fiber

4 g

Net carbs

81 g

Sugar

62 g

Protein

6 g

Sodium

315 mg

Cholesterol

13 mg