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Southern Fried Potatoes

Southern fried potatoes are skillet-cooked with onion until tender inside and browned on the outside. A covered cooking stage helps the potato slices soften before they finish browning in the skillet.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Southern
Calories: 246
Ingredients Equipment Method Notes

Ingredients
  

  • 3 tbsp vegetable oil
  • 1.5 lb russet potatoes peeled and cut into 1/4-inch-thick slices
  • 1 yellow onion small, thinly sliced
  • 0.75 tsp kosher salt
  • 0.25 tsp black pepper

Equipment

  • 1 12-inch cast-iron or heavy skillet with lid

Method
 

  1. Heat the vegetable oil in a 12-inch cast-iron or heavy skillet with a lid over medium-high heat until shimmering.
  2. Add the potatoes and onion, spreading them in an even layer, and season with the salt and black pepper.
  3. Cover the skillet, reduce the heat to medium-low, and cook for 10 minutes.
  4. Uncover and gently turn the potatoes.
  5. Cover and cook for 8 to 10 minutes, until the potatoes are nearly tender when pierced with a fork.
  6. Uncover and cook over medium heat, turning the potatoes every 2 to 3 minutes, for 8 to 12 minutes, until tender and browned.

Notes

For even browning, spread the potatoes in a single layer and turn them gently. Refrigerate leftovers for 3 to 4 days; freezing is not recommended because the potatoes may turn mealy. Avocado oil can replace the vegetable oil if desired.