Fried Potatoes
Everyone loves my Fried Potatoes! They are so mouthwatering and lip smacking good. 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.
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I cube my potatoes and add a few more seasonings. I stopped using lard to cook with 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. I will say that if you leave out either the dill weed or the paprika, the potatoes don’t taste nearly as well. Those seasonings really make this recipe.
In this batch I’ve added yellow bell pepper but any color will work. 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!
I recently remade this recipe (again), in October 2019. We had breakfast for dinner for our Friday night care group. I served these delicious potatoes with Sausage Apple Pancakes, fresh fruit and link sausage. Wow, what a meal! Talk about comfort food. We drooled over every bite.
Fried Potatoes is a recipe I whip up for breakfast frequently.
Based on my Mom and Grandma’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.
I used these ingredients.
Heat a large skillet to medium heat. Add a stick of butter and melt. Add potatoes.
Add diced green bell pepper and red onions.
If you want to keep the dish vegan, substitute avocado oil for the butter in the recipe.
Add seasonings.
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).
Stir to combine. 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.
I served Fried Potatoes as a “Breakfast for Dinner” side dish with Sausage Apple Pancakes.
Fry your potatoes covered so the potatoes cook all the way through. These tender morsels are succulent and mouthwatering!
Here’s the recipe.
FRIED POTATOES
(My own concoction inspired by my Mom and Grandma’s Fried Potatoes)
Fried Potatoes
Equipment
- 1 large skillet with lid
- 1 sharp knife to cut veggies
- 1 vegetable peeler
- measuring cups
- measuring spoons
- 1 spatula
Ingredients
- 6-8 medium to large red potatoes cubed, or about 4 pounds Russet potatoes, peeled and cubed
- 1/2 bell pepper any color
- 3-4 green onions sliced or 1/2 cup diced red onion or yellow onion
- 1/2 cup unsalted butter (1 stick) or substitute avocado oil or lard
- 1/2 to 1 tsp. garlic salt or more, as desired
- 1/2 to 1 tsp. ground black pepper or more, as desired
- 1/2 to 1 tsp. paprika or more, as desired
- 1/2 to 1 tsp. dill weed or more, as desired
- 1 tsp. dried parsley or more, as desired
- 1 tsp. dried chives or more, as desired
- 1/8 tsp. dried rosemary or more, as desired
Instructions
- Place butter in a large skillet and melt on medium heat.
- Add potatoes, bell pepper and green onions.
- Sprinkle seasonings on potatoes in amounts desired.
- Sauté potatoes in skillet covered with lid
- Turn potatoes with spatula every 5 minutes to make sure potatoes don’t scorch.
- Recover with lid each time.
- Continue cooking until potatoes are cooked through and fork-tender.
- (Depending on the heat about 25-30 minutes or so).
Notes
© Can’t Stay Out of the Kitchen
Nutrition
- 6-8 medium to large red potatoes, cubed
- ½ bell pepper, any color
- 3-4 green onions, sliced
- 1 stick butter
- Garlic salt
- Pepper
- Paprika
- Dill weed
- Parsley
- Chives
- Rosemary
- 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. I served the Fried Potatoes with Sausage Apple Pancakes. Yum!
Fried Potatoes are so savory, satisfying and filling.
We love this recipe. They were great with Sausage Apple Pancakes.
You may also enjoy these delicious recipes!
Fried Potatoes
Equipment
- 1 large skillet with lid
- 1 sharp knife to cut veggies
- 1 vegetable peeler
- measuring cups
- measuring spoons
- 1 spatula
Ingredients
- 6-8 medium to large red potatoes cubed, or about 4 pounds Russet potatoes, peeled and cubed
- 1/2 bell pepper any color
- 3-4 green onions sliced or 1/2 cup diced red onion or yellow onion
- 1/2 cup unsalted butter (1 stick) or substitute avocado oil or lard
- 1/2 to 1 tsp. garlic salt or more, as desired
- 1/2 to 1 tsp. ground black pepper or more, as desired
- 1/2 to 1 tsp. paprika or more, as desired
- 1/2 to 1 tsp. dill weed or more, as desired
- 1 tsp. dried parsley or more, as desired
- 1 tsp. dried chives or more, as desired
- 1/8 tsp. dried rosemary or more, as desired
Instructions
- Place butter in a large skillet and melt on medium heat.
- Add potatoes, bell pepper and green onions.
- Sprinkle seasonings on potatoes in amounts desired.
- Sauté potatoes in skillet covered with lid
- Turn potatoes with spatula every 5 minutes to make sure potatoes don’t scorch.
- Recover with lid each time.
- Continue cooking until potatoes are cooked through and fork-tender.
- (Depending on the heat about 25-30 minutes or so).
Notes
© Can’t Stay Out of the Kitchen
Nutrition
Fried Potatoes
Ingredients
- 6-8 medium to large red potatoes cubed, or about 4 pounds Russet potatoes, peeled and cubed
- 1/2 bell pepper any color
- 3-4 green onions sliced or 1/2 cup diced red onion or yellow onion
- 1 stick unsalted butter (1/2 cup) or substitute avocado oil or lard
- 1/2 to 1 tsp. garlic salt or more, as desired
- 1/2 to 1 tsp. pepper or more, as desired
- 1/2 to 1 tsp. paprika or more, as desired
- 1/2 to 1 tsp. dill weed or more, as desired
- 1 tsp. parsley or more, as desired
- 1 tsp. chives or more, as desired
- 1/8 tsp. rosemary or more, as desired
Instructions
- Place butter in a large skillet and melt on medium heat.
- Add potatoes, bell pepper and green onions.
- Sprinkle seasonings on potatoes in amounts desired.
- Sauté potatoes in skillet covered with lid
- Turn potatoes with spatula every 5 minutes to make sure potatoes don’t scorch.
- Recover with lid each time.
- Continue cooking until potatoes are cooked through and fork-tender.
- (Depending on the heat about 25-30 minutes or so).