Fried Potatoes – Another great “tater” recipe from my kitchen to yours!
These Fried Potatoes are totally worth the time it takes to cook them. And, like most of my recipes, simple. Adding a little onion and garlic powder as well as salt and pepper give them great flavor.
Control how these Fried Potatoes turn out by adjusting the time that they cook. Cook them longer to get them crispy, or cook them shorter so that the outside stays soft.
I use Russet potatoes, but you could use red or gold. While red and gold potatoes cook in a shorter time using some cooking methods, they actually take longer to fry than Russets.
I cut my taters in small pieces and cook them with a lid on to help them cook faster. For many years I didn’t have a lid for my frying pan, so I didn’t use one. A lid is not a must, but I find they will cook faster with a lid because they sort of steam. They will be crispier, overall, if you do not use a lid.
- 4 medium Russet potatoes
- 1/4 cup onion
- 2 teaspoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
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- Scrub potatoes and pat dry. Chop into 1/2 inch pieces. Chop onion.
- Heat oil in a 10" or 12" skillet over medium heat. Add potatoes, onions, salt, pepper, and garlic powder; stir. Cook for 5 minutes, reduce heat to medium-low. Cover and cook, stirring occasionally, for 35-45 minutes or until potatoes are tender.
- Uncover and cook over medium-high heat until potatoes are crisp, 5-15 minutes, depending on how brown you want the potatoes.
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