Southern Skillet Fried Potatoes
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Southern skillet fried potatoes are charred, crunchy, and full of flavor. Consider them your new go-to side dish for family dinners or a base component for a breakfast skillet. Loaded with simple flavors, from onion to Italian Herb Seasoning, they pair perfectly with almost anything.
The Secret to Skillet Fried Potatoes
I wish I could limit it to one factor, but really, the perfect skillet potatoes are like the perfect storm of many little things done right. First, a cast iron skillet. Now, you may be rolling your eyes at me like, “Duh—I knew that.” But for those who have just found me, I’m telling you to pick your best-seasoned skillet with standard edging, not the short or the deep stuff.
Secondly
…the ingredients need to be on point. Salted
Lastly
… use an oil with a high smoking point, like vegetable oil, peanut oil, canola oil, or safflower oil, in conjunction with the
Ingredients
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and the recipe to your personal and private recipe box here on Call Me PMc. This way, you’ll never misplace it.
- Vegetable oil
- Butter
- Baby Yukon Gold potatoes. Baby potatoes will cook faster, but you can use larger ones and cut them into 1-inch cubes
- Yellow onion. I like a Vidalia onion, but you can use any variety.
- Sea salt or Himalayan salt
- Black pepper
- Italian Herb Seasoning
What to serve with your fried potatoes
- Scrambled Eggs
- Mexican Frittata
- Cheesy Stuffed Chicken
- Peppercorn Pork Chops
- Pineapple-marinated Ribeye Steak
Equipment
- 10 or 12 inch cast iron skillet
- spatula
- lid for skillet
- Knife
- Cutting board
- tongs
Skillet Fried Potatoes
Ingredients
- 3 Tablespoons vegetable oil
- 1 Tablespoon butter
- 1 pound baby Yukon Gold potatoes quartered
- 1 small yellow onion diced
- 2 teaspoons sea salt
- 1/2 teaspoon black pepper
- 1 Tablespoon Italian Herb Seasoning
Instructions
- Quarter the potatoes into 1-inch chunks. Heat the oil and butter in a 10 to 12 inch skillet on the stovetop over medium heat. Once the butter is melted, add the potatoes and toss to coat with oil and butter. Once coated, arrange in a single layer as best as possible.
- Cover with a tight fitting lid and allow to cook on medium-low for ten minutes. After which, flip the potatoes and add the diced onion. Cover and cook for another five minutes.
- Add all the spices and do a final flip of the potatoes and onions. Cook uncovered for another five minutes. Test with a fork for doneness. Use a set of tongs as needed to brown any sides that were missed.
- Garnish with fresh herbs if desired.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
These are my favorite potatoes. They’re just like my Granny used to make!