Southern Fried Potatoes Recipe

Crispy fried potatoes in a skillet topped with bacon.

5 from 1 vote

There aren't too many things more welcoming for breakfast than crispy southern fried potatoes piled high on a plate, studded with bits of sweet onion and smoky bacon.

Prep Time15 mins

Cook Time25 mins

Total Time40 mins

Course: Breakfast, Dinner, Lunch

Cuisine: American, Southern

Servings: servings

Calories: 410kcal

Author: Sharon Rigsby

Ingredients

3 slices bacon
4 russet potatoes peeled and cut into approximately 1/2-inch cubes
1/2 sweet onion chopped, Vidalia if you can find them
1/3 cup peanut oil you can use any type of vegetable oil
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground thyme
Optional chopped parsley for garnish

Instructions

Directions (Option one):

Place the cubed potatoes in a bowl full of cold water. Let them sit for about five minutes. Drain and rinse twice. Let them dry and remove any excess moisture with a paper towel.
Add bacon to a well-seasoned cast-iron skillet or non-stick skillet, over medium heat. Cook approximately 10 minutes or until the bacon is browned and crispy. Remove from the pan, drain on a paper towel, and crumble. Set aside.
Leave the bacon grease in the pan and add the oil. When it is hot, add potatoes, onion, salt, pepper, and thyme.
Stir to combine and make sure everything is coated with oil. Cover the pan and reduce the heat to medium-low. Cook the potatoes undisturbed for 10-12 minutes or until they are just shy of fork-tender.
Remove the lid and turn the heat back up to medium. Use a pancake turner to turn the potatoes over. Let them cook uncovered and undisturbed for five minutes. Turn them over again and cook for another five minutes. Repeat one more time for a total cooking time of approximately 15 minutes for this step.
The potatoes are done when they are golden brown and crispy with a soft fluffy interior.
Remove from the pan and drain on paper towels. Serve immediately topped with the crumbled bacon. Optional, garnish with chopped parsley.

Partial Make-Ahead Directions (Option two)

To make this dish ahead, instead of starting the potatoes in a skillet, add them to a medium-size saucepan over medium-high heat with water. (You do not need to soak or rinse them first.) Add a teaspoon of kosher salt. Bring to a boil and cook for about 10-12 minutes or until the potatoes are just shy of fork-tender. Drain and store in a covered container in the refrigerator for up to four days.
When ready to finish the dish, add bacon to a well-seasoned cast-iron skillet or non-stick skillet, over medium heat. Cook approximately 10 minutes or until the bacon is browned and crispy. Remove from the pan, drain on a paper towel, and crumble. Set aside.
Leave the bacon grease in the pan and add the onion. Cook for about five or six minutes or until it is translucent and tender.
Add the oil. When it is hot, add the boiled potatoes, salt, pepper, and thyme. Stir to combine and let the mixture cook uncovered and undisturbed for five minutes. Turn the potatoes over and cook for another five minutes. Repeat one more time for a total cooking time of approximately 15 minutes for this step.
The potatoes are done when they are golden brown and crispy with a soft fluffy interior.
Remove from the pan and drain on paper towels. Serve immediately topped with the crumbled bacon. Optional, garnish with chopped parsley.

Video

Notes

For the crispiest potatoes, unless you are boiling them, always soak them in water for a few minutes and rinse twice to remove any excess starch. This also produces potatoes that are less likely to stick to the pan.

I prefer a cast-iron pan because I think it produces the best results for this recipe, but a heavy-duty, non-stick skillet works too.

If you aren't a fan of onions, especially for breakfast, leave them out.

I think the bacon grease adds a ton of flavor but, if you prefer, you can leave it out and use the oil and maybe a tablespoon of butter for taste.

If you can get your hands on mild sweet Vidalia onions, use them. If not, any sweet yellow onion will do.

Precooking the potatoes, whether you steam them or boil them, is what produces a soft and fluffy interior. Don't skip this step.

This recipe calls for cubed potatoes, but if you like sliced potatoes, go for it. Whichever you choose, try to make the cubes or slices as close to the same size as possible so that they will cook in the same amount of time. Smaller cubes or thinner slices will cook in less time, and larger cubes of thicker slices will take more time than what's listed.

I think russet potatoes work best in this recipe and produce the best results. You can use whatever kind you like; the finished product will still be delicious. However, it may taste a little different and have a slightly different consistency.

Water and oil don't mix. Be sure your potatoes are dry before adding them to the skillet.

Variations:

Add some creole or cajun seasoning to ramp up the flavor.
Consider adding some chopped up green or red bell pepper, or even sliced mushrooms.
Top the dish with chopped chives, shredded cheese, and sour cream.
Instead of bacon, use ground sausage.

Nutrition