Perfect Skillet Breakfast Potatoes. I mean what’s not to love about fried potatoes as a side dish! These breakfast potatoes take about 25-30 minutes to make and are also a great idea for cast iron camping! Delicious pan fried herb potatoes, you can follow the recipe as is or make it your own by altering some of the ingredients.
Instructions. Wash potatoes in cold water, peel and slice to 1/4 inch thick. Add oil to a heavy frying pan and heat oil on medium high heat. Add potatoes, sliced onions and minced garlic to oil.
Because the potatoes have been cooked in salted water first, they can be pan fried in around 5-7 minutes. The key is to get the skillet/frying pan and oil hot before you add the potatoes; this way, they start to fry as soon as you add then to the pan. They will get crispy and delicious! The best kind of potato for fried baby potatoes
This easy one pan fried potatoes recipe is so good!. The potatoes are fried in a flavorful oil infused with bacon and onions. The Fried potatoes came out cri...
Best Potato for Southern Fried Potatoes. You will find recipes calling for all sorts of potato varieties, but russet potatoes make the best southern fried potatoes. Why? One of the primary features that make southern fried potatoes so dang delectable is the crispy crust that forms while the potatoes sear in the skillet.
Skillet Fried Potatoes and Onions. yield: 3 to 4 servings. I used Yukon gold potatoes in this recipe because they are my favorite for any cooking method other than baking. You could substitute any variety of your favorite white or sweet potato. A combination of white and sweet is also good. Cut the potatoes in a small, uniform dice.
Pan Fried Potato. Once you have the hot oil for the pan fried potato, then you slide in our potatoes and cover the skillet. Let them steam/fry. You’ll leave the onions until the very last because they’ll just gently cook and be a tad bit al dente rather than limp and overfried from the heat.
Southern Fried Potatoes and Onions Recipe. I remember my Granny Opal’s cast-iron skillet. She gifted it to my mama. I am quite sure she had more than one. That skillet used daily when I was growing up. Crunchy fried pork chops, scrumptious cornbread, scrambled eggs, and fried potatoes and onions were cooked with lots of love.
Sliced Potatoes: Thinly slice potatoes about ⅛ inch thick.(If you have one, use a mandoline ($40, Bed Bath & Beyond)) or vegetable slicer to quickly and evenly cut the fried potato slices.In a large skillet, melt butter (use about 1 tablespoon for each medium potato) over medium heat. Add potato slices and cook, covered, 8 minutes, turning occasionally.
In a large skillet melt margarine or butter. (If necessary, add additional margarine during cooking.) Layer potatoes into skillet. Sprinkle with salt, garlic powder, and pepper. Cook, covered, over medium heat for 8 minutes. Add onion rings. Cook, uncovered, for 8 to 10 minutes more or till potatoes are tender and browned, turning frequently.