This recipe for Southern Fried Potatoes creates bites of potato that have a crispy exterior with a fluffy interior. The perfect side dish for breakfast or dinner!
PERFECT BITE-SIZED POTATOES
Southern Fried Potatoes are a classic southern side dish that has been around for generations. Fried potatoes are not only inexpensive to make but are super versatile and can be made to accompany any meal. I make these at least two or three times a week – we love them that much!
FREQUENTLY ASKED QUESTIONS:
You do not need to boil potatoes before frying. Just try to dice them all up about the same size so they all cook evenly.
Sometimes it’s just because they’ve been covered too long. You don’t want the potatoes covered the entire time. The potatoes need time for that steam to evaporate so that means removing the lid. That is when they start to brown and crisp up. If they are fully cooked on the inside but you still aren’t seeing any browning, add a bit of butter to the pan and turn up the heat a bit (do not leave the pan!) – stir occasionally and you will see it start to brown.
To me, it has to be bacon grease. They just cook perfectly in it and add so much flavor. If you don’t have bacon grease, you could use vegetable shortening (Crisco) or another frying oil. You have to be careful adding butter because it can get the potatoes super crispy on the outside very quickly before the inside has had a chance to get soft. I don’t recommend adding any butter until the end.
Yes, I know it seems like a lot of bacon grease but this helps the potatoes to brown properly and not stick, especially when using a cast iron pan. Fried potatoes just turn out best in a good ole cast iron pan.
Absolutely! You do not have to peel the potatoes if you don’t want to, still delicious and faster to prepare since that is one less step.
If you have fried up some bacon to get that yummy bacon grease, why not crumble up a bit of that bacon and toss them in at the end? Diced bell peppers are good in this too.
You can also try some other seasonings you may like such as: bbq, blackening, seasoned salt or garlic powder.
I do not recommend it. Those options can actually be more expensive than just buying a few potatoes anyways.
They keep in the refrigerator (covered in a dish) for up to 5 days. You can freeze them for up to 3 months. Reheat in the microwave or skillet with a little more bacon grease.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- bacon grease – I promise you, these potatoes are always going to be the best tasting with bacon grease. See my FAQ (frequently asked questions) above for alternatives.
- russet potatoes – don’t get fancy here. Russet potatoes are the perfect potato. You could se Yukon gold but nothing turns out quite as good as russet (plus they’re more affordable than other types.) Definitely no red potatoes.
- small sweet onion – I prefer a sweet onion, like a Vidalia onion but you can use what you prefer. If you don’t like onion, just leave it out.
- kosher salt, black pepper and creole seasoning – these are my go-to seasonings. The creole seasoning is a wonderful all purpose seasoning. It has paprika, onion powder, garlic powder, oregano, basil, thyme and a touch of cayenne.
HOW TO MAKE SOUTHERN FRIED POTATOES
In a 10-inch or larger cast iron skillet, melt the bacon grease over medium heat. Add the potatoes, onion, pepper, creole seasoning, and salt. Toss so everything is coated in the bacon grease and well seasoned.
Press into a single layer, cover, and cook for 7-10 minutes until the bottom browns. Flip the potatoes, making sure to scrape the bottom of the pan to release the crusty potatoes.
Continue to cook for 10-15 minutes, flipping occasionally until nicely browned and the potatoes are tender. Taste and adjust seasoning if necessary then serve.
CRAVING MORE RECIPES?
Southern Fried Potatoes
- In a 10-inch or larger cast iron skillet, melt the bacon grease over medium heat.
- Add the potatoes, onion, pepper, creole seasoning, and salt.
- Toss so everything is coated in the bacon grease and well seasoned.
- Press into a single layer, cover, and cook for 7-10 minutes until the bottom browns.
- Flip the potatoes, making sure to scrape the bottom of the pan to release the crusty potatoes.
- Continue to cook for 10-15 minutes, flipping occasionally until nicely browned and the potatoes are tender. Taste and adjust seasoning if necessary.
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.