Fried Potatoes are so mouthwatering. No one could make Fried Potatoes as well as my mom or grandma. I think it was because they used cast iron skillets and lard. Their fried potatoes were just fabulous. Mom always just sliced her potatoes and added salt and pepper. Grandma cooked hers on an old wood stove. Maybe having a little of the wood-smoke flavor made them taste so wonderful.
I cube my potatoes and add a few more seasonings. I stopped using lard to cook things in when I got married. My husband was used to stuff being cooked with butter. He also didn’t care for the taste. (Although I love foods cooked in bacon or sausage grease!) This dish can easily be made vegan by using olive oil or avocado oil instead of butter. It’s a quick and easy side dish, but we actually prefer this dish for breakfast. It’s great with a Breakfast Casserole or Sausage Gravy over Biscuits.
I first posted this recipe in August 2012. I’ve made this several times since then, but I’ve freshened up the pictures with some shots I took in December 2013. I mix and match the seasonings for this recipe almost every time I make it. Sometimes I use all of the seasonings listed, and other times I use only part of those seasonings.
In this batch I’ve added yellow bell pepper, sometimes I add sliced leeks. It all depends on what I have on hand and what flavors I’m in the mood to eat on a particular day! No matter what seasonings you decide to use, these potatoes come out wonderfully every time!
Fried Potatoes is a recipe I whip up for breakfast frequently.
Based on my mom’s recipe, Fried Potatoes is one of our favorite comfort foods.
The wonderful thing about this recipe is you don’t have to be locked into certain seasonings or veggies each time. Sometimes I use bell pepper, sometimes I leave it off. I change out the seasonings depending on my mood and add what I like!
Here’s what I did.
Heat a large skillet to medium heat. Add a half stick of butter and melt. Add potatoes, diced yellow bell pepper and green onions.
If you want to keep the dish vegan, substitute avocado oil for the butter in the recipe.
Sometimes I season the potatoes with parsley, pepper, paprika, garlic salt, dill weed, and rosemary. (I use chives if I don’t have green onions). Here I’ve seasoned them with salt, pepper and parsley.
Cover with lid and saute potatoes over medium heat about 25-30 minutes. Stir and turn potatoes over with spatula every 5 minutes to prevent burning. Recover with lid each time.
Once potatoes are fork-tender, they’re ready to serve.
Fried Potatoes is such a tasty side dish for breakfast or dinner.
Fry your potatoes covered so the potatoes cook all the way through. These tender morsels are succulent and mouthwatering!
I’m ready for a bite of these potatoes right now!
Here’s the recipe.
(My own concoction inspired by my mom’s fried potatoes)
- 6-8 medium to large red potatoes, cubed
- ½ bell pepper, any color
- 3-4 green onions, sliced
- 1 stick butter
- Garlic salt
- Dill weed
- Place butter in an electric skillet or cast iron skillet and melt on medium heat.
- Add potatoes, bell pepper and green onions.
- Sprinkle seasonings on potatoes in amounts desired. (I probably use about a tablespoon each of parsley and chives, [maybe more] and about ½-1 tsp. for the rest.)
- Sauté in skillet with lid on top turning every few minutes to make sure potatoes don’t scorch.
- Continue cooking until potatoes are cooked through. (Depending on the heat about 25-30 minutes or so).
Fried Potatoes are so tasty. Add a few slices of bacon and fried eggs and you have a wonderful breakfast.
Fried Potatoes are so savory, satisfying and filling. We love this recipe. When I was younger I used to eat this by dipping the potatoes into ketchup! 🙂