She Cooks: Basic Fried Potatoes

I’ve been making these fried potatoes a lot lately and finally photographed the steps for you. These make a nice change from mashed or creamed potatoes and can be flavored various ways to complement the main dish. I’ll give some ideas below the recipe.

Basic Fried Potatoes

Servings: 2-3

2 large baking potatoes, diced
1-2 Tbsp oil
2 tsp salt
1 tsp ground black pepper

Heat oil in a heavy skillet (cast-iron is perfect) over medium heat. Add potatoes, salt, and pepper; cover and cook, without stirring, 5 minutes. Stir, recover, and cook another 5 minutes. When potatoes are just tender, uncover and cook until desired browning is achieved. Stir only occasionally while potatoes are browning, scraping up the potatoes with a firm spatula. (If stirred too often, they will just go to mush and not achieve those crispy browned bits that are oh-so-yummy!)

2016-03-12_fried-potatoes (1) (1024x768)

in the pan, seasoned, about to cover

2016-03-12_fried-potatoes (3) (1024x768)

tender, ready to brown uncovered

2016-03-12_fried-potatoes (4) (1024x768)

about halfway there…

2016-03-12_fried-potatoes (5) edit

… THIS is how I like them!

OK, I mentioned variations…

  • use shredded potato instead of diced — hashbrowns!
  • add more seasonings
    • chili powder, cumin, and oregano for a Tex-Mex twist
    • garlic powder, onion powder, and parsley pair nicely with a steak supper
  • add more ingredients like diced onion or minced bell/jalapeno/cayenne pepper (add these over top of potatoes at the beginning)
  • stir in grated cheese at the very end (about 1/2 cup per 2 potatoes)



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