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Southern Fried Potatoes Recipe

| February 17, 2019 | 18 Comments

Southern Fried Potatoes

Follow our step-by-step, photo illustrated recipe to make this old fashioned favorite, Southern Fried Potatoes recipe. Printable recipe included.

 

Southern Fried Potatoes, enjoy.
Skillet Fried Potatoes, with a little onion for extra flavor.

 

Southern Fried Potatoes, slider.

I might have a love thing with potatoes. They would be my most favorite vegetable without any doubt what so ever. Sometimes, I think the only vegetable there is happens to be the potato. Smile.

I enjoy some green beans when available, but I’ve never been a fan of those supposedly so good for us – leafy green vegetables.

Apparently, this makes me a true “Meat and Potatoes” kind of guy. That’s okay by me.

When Mama would turn the heat on under the cast iron skillet, and fill it with sliced potatoes and onions, I was close to Heaven for sure. You could smell those onions anywhere in the house, but they were just a little frosting on the cake compared to the Fried Potatoes.

You have to let the edges almost burn a little to get the true experience. That makes the edges crispy and much more tasty than the other parts. Smile.

I like them tender, almost falling apart, but still able to hold their shape when you pick them up.

They were always seasoned with bacon grease, which just made them that much better.

Sometimes, I’d add a bit of ketchup to them, and sometimes, Mama might add a little Garlic Powder to them while they cooked. Why, I’m getting hungry for some right now, and I just finished eating these. Go figure.

I do hope you’ll fry some up for supper. You can do the same thing with Sweet Potatoes too. Those are totally awesome, but we leave out the onions when making Fried Sweet Potatoes.

Ready to give them a try?

Alright then, let’s head on out to the kitchen, heat up the cast iron skillet, and… Let’s Get Cooking.

 

Southern Fried Potatoes, you'll need these ingredients.
Southern Fried Potatoes – You’ll need these ingredients.

 

Southern Fried Potatoes, wash the potatoes.
Wash your potatoes under cold running water to remove any dirt that might be on them.

 

Southern Fried Potatoes, slice the potatoes.
Slice the potatoes into 1/4 inch thick slices.

I leave the skins on the potatoes. You can peel them if you prefer. Your choice. Smile.

 

Southern Fried Potatoes, heat the oil.
Place your skillet over Medium heat on your stove top.

When the pan is hot, add the oil. Add just enough to slightly cover the bottom of the skillet. Then, I like to add about a Tablespoon of Bacon Grease.

 

Southern Fried Potatoes, add the potatoes to the skillet.
When the oil is hot, add the potatoes. Spread them out in the pan.

 

Southern Fried Potatoes, add black pepper.
Sprinkle the potatoes with black pepper.

 

Southern Fried Potatoes, stir to coat with oil.
Use a spoon or spatula to toss the potatoes around and get them coated with the oil.

 

Southern Fried Potatoes, cover the skillet.
Cover the skillet and let the potatoes cook for about FIVE MINUTES.

REMOVE the cover, and stir the potatoes. Don’t let them burn.

Place the cover back on the skillet, and let the potatoes cook for another FIVE minutes.

 

Southern Fried Potatoes, slice the onions.
While the potatoes are cooking, go ahead and slice the onions.

 

Southern Fried Potatoes, stir again.
This is after about 10 minutes. Some of the edges will brown more than others, but this turns out to be the best part of all. Smile.

 

Southern Fried Potatoes, add the onions.
Again, this is at the 10 minute mark. Add the onions to the skillet.

 

Southern Fried Potatoes, add the salt.
Sprinkle the salt over the potatoes and onions and stir everything together.

 

Southern Fried Potatoes, cover the skillet.
Cover the skillet again and let them cook for about five more minutes.

REMOVE the cover. Let the potatoes and onions cook uncovered until they reach the desired tenderness that you prefer. Mine were pretty much done at the 15 minute mark, but I still let them cook a few more minutes uncovered to help brown the potatoes more.

 

Southern Fried Potatoes, enjoy.
Enjoy!

 

Print
Southern Fried Potatoes in the cast iron skillet. As seen on Taste of Southern.com.

Southern Fried Potatoes Recipe

  • Author: Steve Gordon
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2 - 3 servings
  • Category: Side Dishes
  • Method: Stove Top
  • Cuisine: American

Description

Easy Southern Fried Potatoes are best when cooked in a cast iron skillet. Follow our step-by-step, photo illustrated recipe to make them.


Ingredients

  • 3-4 medium size Potatoes
  • 1 medium Onion
  • ½ cup Oil or Shortening
  • 1 Tablespoon Bacon Grease
  • Salt and Black Pepper to taste

Instructions

  1. Wash and dry potatoes. Peel if desired.
  2. Slice the potatoes into ¼ inch thick slices.
  3. Place a skillet over Medium heat on your stove top.
  4. When skillet is hot, add the oil and the bacon grease.
  5. When the oil is hot, carefully add the potatoes.
  6. Add black pepper to taste, as desired.
  7. Stir potatoes to coat in oil.
  8. Cover the skillet and let potatoes cook 10 minutes, stirring once halfway through.
  9. Slice the onion.
  10. Add the onion to the potatoes.
  11. Cover again. Cook 5 more minutes. Remove lid.
  12. Cook uncovered for about 5 more minutes to let potatoes slightly brown.
  13. Add salt to taste.
  14. Remove from skillet and place in a serving bowl.
  15. Enjoy!

Keywords: Southern Fried Potatoes Recipe, made from scratch, pan fried potatoes, skillet fried potatoes, southern recipes

 

Your Comments:

Have you tried our Southern Fried Potatoes? What did you think of them?

Share your memories of this great Southern dish with us. It will only take a minute or two for you to leave your comments in the section below.

Just remember, all comments are moderated.  That just means that I personally read each and everyone before they are approved for viewing on our family friendly website. Thank you in advance for sharing.

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While you’re here, be sure to sign up for our totally FREE NEWSLETTER.  I’ll send you an Email every once in awhile to remind you when I post a new recipe, or when anything else of importance is going on around Taste of Southern.  It’s totally free, and super easy to sign up.  And, should you ever decide that you are no longer interested, it’s even quicker to unsubscribe.  How cool is that?  I’ll be looking forward to seeing you add your name to our list.  The signup box is below and you’ll also find one in the top right hand corner of each page. I hope you’ll do it today.

Be Blessed!!!
Steve

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You might also like: Southern Potato Salad

Or this:  Mashed Potatoes with Mayonnaise

Or maybe this one:  Pork Chops with Gravy

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Category: Side Dishes

About the Author ()

Award Winning Food Preservationist, Fisherman, Online Contributor to Our State Magazine Newsletter.

Comments (18)

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  1. Phyllis Ivey says:

    Hey Steve My Daddy was from Laurinburg, NC and your recipes remind me of a lot of things he liked to cook. Always very good! Thanks so much!

  2. Jo says:

    Hi Steve. I almost didn’t open the recipe, because my Granny taught me how to fry taters and onions when I was young. But because it’s you,(smile) I opened it and boy am I glad! The bacon grease makes all the difference. Thank you! You have taught this old dog a new trick.

    Hope this is the last cold spell we’ll be having here in NC. Stay warm and thanks for all the great recipes and newsletters you give everyone.

  3. Alice says:

    Hi Steve. My husband mentioned a couple of times recently he liked to have country fries like his mother used to make. Sliced potatoes fried in oil with salt and pepper. My mother also fixed potatoes like that, too. Then I saw your recipe for Southern Fried Potatoes and decided to up my game tonight. We usually have ‘fast food Saturdays’ so these potatoes worked out great with coleslaw, chicken burgers and baked beans. He really liked them and didn’t want to change a thing. And, oh yeah, he wants to have them next week, too. Those onions and little bit of bacon grease really make a difference. The frying method makes it foolproof. Thanks so much! Looking forward to Monday’s recipe.

  4. Maria says:

    My daddy always fried potatoes like this. They were “to die for” delicious. Thanks for the memories! Your recipes are always the best part of my Mondays.

  5. Mary says:

    About that mixer… Have one as you described, a lovely Christmas gift! But sadly, it sits below cabinet taking up lots of space. Never used it 🙁 But I have a great Krups hand mixer, use for everything. Even tiered wedding cakes! 🙂

    • Steve Gordon says:

      Hi Mary, Thank you for sharing your notes on the mixer from my Newsletter. I’m still waiting for a good sale to finally purchase one. I have a great hand mixer too that I enjoy using. It’s tough and works great. Thank you for being a subscriber to the Newsletter and for your visits and support. I hope you’ll visit with us again… real soon. Be Blessed!!! -Steve

  6. Marsi Long says:

    I love your step by step recipes. One of my favorite is the fried chicken. Big smile.
    I also love fried potatoes, I will be making these soon.

    I used to have many recipe sites, but yours is the only one left. I absolutely love it. I hope you continue for a long time.

    Thanks so much,
    Marsi

  7. Betty Goodman says:

    I fix these quite often. My mama made these a lot an my husband is a “meat and potato” kind of guy also. Smile I have been doing the same thing that you have been doing regarding the mixer and decided I didn’t need it either, but I will get the tilt head if I decide to invest that much money. Take care. Always enjoy the letter, like a visit with an old friend. SMILE

  8. Pat says:

    Fried Onions and Potatoes are one of my favorites too! I prefer the red skinned potatoes because I find the white skinned a bit bitter when I don’t peel them. I also use Olive oil, because its better for you, but,also use the Bacon fat for better taste. That may not be good for me but it sure makes a world of difference in flavor of the dish. I love to use a big sweet onion chopped up in the pan too. This dish is perfect in my opinion for breakfast with some eggs on the side, lunch or dinner. That is some good eating! Love your sight, your sense of humor is a delight.

  9. Shirley Nemeth says:

    Just a P. S. I forgot to tell you that I’ve been debating with my self for several years whether or not to buy one of those mixers you talked about in your Newsletter. Always talk myself out of it. I have a Sunbeam stand mixer with 5 quart bowl that works good. I’ve had it about 10 years. I bought it to replace one like it that worked 25 years.

  10. Shirley Nemeth says:

    Hi Steve. I grew up in N.C. Eating fried potatoes all my life. My Mama cooked them and they were so good. Sometimes we would slice open one of her buttermilk biscuits and put them in between because that was all we had to eat. (maybe some fatback). I’m sure she fried them in fatback grease she kept in a little tin container with a strainer on top of the stove. We never had bacon but usually had fatback. I know she fried them in a cast iron skillet. Actually, I think that’s the only skillet she owned. I’ve tried many times to make mine taste and look like hers. Never succeeded though. Mine turn out pale and too soft or too brown and hard. After I read your directions, I decided it may be because I put potatoes and onions in together and salt and pepper them right away. Now I can’t wait to try them using your step-by-step instructions. I can’t remember if Mama put onions in hers or not. I’ll have to ask my older sis in Southern Pines.

  11. Kathryn Ransom says:

    You just can’t get any better potatoes than this recipe Steve !! OM Goodness !!! I make these on a regular basis just like your recipe ( for the most part) and My non-southerner husband loves them and had never had them cooked like this before. BTW ….I can truly empathize with you over the Kitchen Aide mixer dilemma. Years ago, I thought I HAD to have a very expensive Bread machine when they were all the rage. A friend of mine was forever bringing freshly baked bread to work and sharing with all of us (God Bless her) …so, she showed me her fancy new Bread Maker and of course I had to have one. Well, about 8 years later now…. I have only used it once and it sits with some other had-to-have purchases on a shelf in my kitchen… gathering dust. I have decided to try and sell it on E-bay or in a Yard sale etc. Sigh !! Keep up the excellent work Steve… and you are so right…!! No matter your problem, JESUS is the answer !!

  12. Cheryl says:

    We ate those ALL the time, growing up on the farm. We cut the potatoes into a medium dice and cooked the onions with the taters, which went a little faster, I guess. One of my favorite guilty pleasures to this day.

    P. S. I think you should have got the lift bowl mixer. I love mine, and it stays under the cabinets, just pull it part way out when I’m using it. Just sayin’.

  13. Sandra Lowry says:

    Hi Steve, Fried potatoes and onions – best thing ever! I have eaten them my entire life and love, love, love them! Thanks for sharing your memories of them. I believe we grew up eating the same dishes which is just one of the reasons I look forward to your newsletter each week.
    Hope you are feeling better and will soon be on the pier fishing!
    Sandra

  14. Karen Miller says:

    Fried taters and onions are a favorite dish with this family. I also like to add a side of scalloped tomatoes. Together these make a tasty meal. Yum!

  15. Sue says:

    We used to make these all the time, so delicious. My Dad used to pour a little bit of buttermilk over them when they were warm. Sounds terrible, but is actually pretty tasty. Thanks Steve for another great moment in time. I so look forward to your recipes and newsletter every week. God bless you and do treat yourself to that mixer when it’s on sale again. 🙂

  16. Brenda Murray says:

    Steve. I aways look forward to Monday to see what you are cooking today. This recipe brings back sooo many memories. I sometimes think our families grew up in the very same area because of all the similarities in the way and things you cook. I bet our grandmothers cookbooks are a lot alike (when they used them).
    I will be cooking these potatoes tonight.
    Thank you for this wonderful website!!

  17. Dolores says:

    Mornin to you. I’ve eaten this dish for 70 years and cooked it for more than 50. You’re right in saying it’s a southern dish. My yankee (smile) son in law had never eaten it until he married my daughter. 🙂
    It’s delicious and our family will be eating it forever.

    I had one of the Kitchen A. 5 qt. lift mixers, I found it too large for just the two us and finally gave it to my grandson who has a growing family.
    I knew I just had to have a smaller K.A. after giving the larger one away so I bought one of the tilt heads thinking I would use it more often than my simple hand mixer that’s at least 40 years old. That was 2-3 years ago and I’ve yet to use it. In fact, my husband made one of those “garages” that are now popular for storing your small appliances in that sit on top of the cabinets. When I moved the “garage”, not to use the mixer but to clean behind it, that’s when I saw the color of my new/old K.A. mixer. It’s been so long I had forgotten what color I purchased. Still not used it, but it’s there in case I ever “want/need” to use it.
    Treat yourself, get that mixer you want, if you don’t use it, someone will later on. 🙂

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