Country Fried Potatoes

Country Fried Potatoes

Ready in 45 minutes

This is a favorite at our house, and I make these at least once a week. Onions are optional, but a sweet white onion chopped and fried with the potatoes gives the potatoes a special flavor. My husband's favorite meal is pinto beans, fried potatoes, and cornbread.

"I'd rate this at five stars. I remember when I was younger my grandmother would make these exact potatoes. I have tried to recreate them but could never figure out how she got them like that. This potato recipe is the same exact recipe as how she cooked her potatoes. Thanks for sharing. "

- lisaanndohm

Top-ranked recipe named "Country Fried Potatoes"

4.3 avg, 3 review(s) 100% would make again

Ingredients

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3 medium Russet potatoes; peeled and diced
1 small Onion; chopped
Vegetable oil; as required*
salt and pepper; to taste

Original recipe makes 4

Servings  

Preparation

Peel, wash, and dice the potatoes in bite sized pieces. Put enough oil in the bottom of a medium sized non-stick skillet to cover the bottom of the pan, and be about 1/4 inch deep. Heat oil over medium high heat until hot. You can check the temperature by dropping a piece of potato into the oil. If the piece of potato sizzles, you are ready to add the rest of the potatoes and onions.

After you add the vegetables to the hot oil, generously salt and pepper them, cover with a splatter screen, if desired, and let them fry for about 10 minutes. Gently turn the potatoes over, and let them fry for about another 10 minutes. Be careful not to turn the potatoes too often, or they will begin to disolve. Continue frying and turning until the potatoes reach desired doneness. I like to have a plate lined with a paper towel ready to take them up on. This allows the excess oil to drain off of the vegetables. Add salt and pepper to taste after removing from the skillet, and serve hot.

Credits

Added on Award Medal

Peel, wash, and dice the potatoes and onion, if desired. photo by Beachbumette Beachbumette

Heat the oil in the skillet and check it by adding a piece of potato. photo by Beachbumette Beachbumette

Place the vegetables in the skillet and season with salt and pepper. photo by Beachbumette Beachbumette

Turn the potatoes about every ten minutes or so. Turning them too often can make them disolve. photo by Beachbumette Beachbumette

Transfer the potatoes to a plate lined with paper towels, and season with salt and pepper. photo by Beachbumette Beachbumette

Calories Per Serving: 133 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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I'd rate this at five stars. I remember when I was younger my grandmother would make these exact potatoes. I have tried to recreate them but could never figure out how she got them like that. This potato recipe is the same exact recipe as how she cooked her potatoes. Thanks for sharing.
lisaanndohm 1 month ago
Just like I remember my southern gradma making
r.lene9 3 years ago
[I posted this recipe.]
Beachbumette 4 years ago
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