Get ready to transform ordinary potatoes into a mouthwatering Southern delicacy that will have your family and friends begging for seconds! These irresistibly crispy fried potatoes are the ultimate side dish that captures the heart and soul of Southern comfort cooking. With a perfect golden-brown exterior, tender interior, and caramelized onions that add a sweet, rich flavor, this recipe is about to become your new go-to potato sensation that will elevate any meal from ordinary to extraordinary.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Southern
Serves: 4 servings
Ingredients
- 4 medium potatoes
- 1/4 cup vegetable oil
- 1 onion, sliced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Wash the potatoes thoroughly and pat them dry with paper towels. Cut the potatoes into thin, even slices approximately 1/4 inch thick, ensuring uniform cooking.
- Peel and slice the onion into thin rings or half-moon shapes, which will caramelize and add flavor during cooking.
- Heat the vegetable oil in a large, heavy-bottomed skillet or cast-iron pan over medium-high heat. The oil should be hot but not smoking.
- Carefully add the potato slices to the hot oil in a single layer, making sure not to overcrowd the pan. This allows each potato slice to crisp and brown properly.
- Sprinkle half the salt and black pepper over the potatoes. Allow the potatoes to cook undisturbed for 4-5 minutes until the bottom side turns golden brown and crispy.
- Gently flip the potato slices using a spatula, turning them to ensure even browning on all sides. Add the sliced onions to the pan.
- Continue cooking for an additional 10-12 minutes, occasionally stirring and flipping the potatoes and onions to prevent burning.
- Sprinkle the remaining salt and pepper over the potatoes during the last few minutes of cooking.
- Once the potatoes are golden brown, crispy on the edges, and the onions are caramelized, remove from heat.
- Transfer the Southern Style Fried Potatoes to a paper towel-lined plate to absorb excess oil and let them rest for 2-3 minutes before serving.
- Serve hot as a delicious side dish, garnished with fresh chopped parsley or green onions if desired.
Tips
- Choose the Right Potatoes: Use starchy potatoes like Russet or Idaho for the crispiest results. Avoid waxy potatoes that won't crisp up as well.
- Dry Potatoes are Key: Ensure your potato slices are completely dry before frying to achieve maximum crispiness and prevent oil splattering.
- Oil Temperature Matters: Use a heavy-bottomed skillet and maintain medium-high heat. The oil should be hot but not smoking to get that perfect golden-brown color.
- Don't Overcrowd the Pan: Cook potato slices in a single layer to ensure even browning and crispy edges. Work in batches if necessary.
- Patience is Crucial: Let potatoes cook undisturbed for 4-5 minutes before flipping to develop a beautiful crisp crust.
- Season Generously: Don't be shy with salt and pepper. The seasoning brings out the potatoes' natural flavors.
- Optional Enhancements: Experiment by adding garlic powder, paprika, or fresh herbs like rosemary for extra flavor complexity.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 3g
Fat: 14g
Saturated Fat: 2g
Cholesterol: 0mg
