Southern Fried Potatoes
These Southern Fried Potatoes are tender on the inside and golden brown on the outside. They're a great side dish for breakfast and brunch!
Servings: 6 servings
Calories: 223kcal
Ingredients
- 5 medium Russet potatoes ~2–2½ pounds
- 2 Tbsp canola or vegetable oil
- 2 Tbsp unsalted butter
- 1 medium yellow onion diced
- 1 tsp kosher salt
- ½ tsp black pepper
- {optional garnish} Chopped parsley
Instructions
- Chop potatoes into ½”-¾” cubes. (Note: I like to leave the potatoes unpeeled, but feel free to peel if you’d like!)
- Using a large cast iron skillet, add oil and butter; place over medium-high heat.
- Once butter has melted, spread potatoes evenly in the skillet. Spread chopped onions evenly on top of potatoes.
- Cook for 7-8 minutes without flipping, or until bottoms of potatoes have turned golden brown. (Note: Do not use a lid for this recipe.)
- Sprinkle potatoes with salt and pepper. Flip potatoes and continue cooking for 5-6 more minutes, or until tender and golden brown. If necessary, flip potatoes one more time and continue cooking for 4-5 more minutes.
- If desired, top with chopped parsley before serving.
Nutrition
Calories: 223kcal | Carbohydrates: 34g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 398mg | Potassium: 770mg | Fiber: 3g | Sugar: 2g | Vitamin A: 120IU | Vitamin C: 11mg | Calcium: 29mg | Iron: 2mg
