To those of us who make our homes in the South, fried potatoes are a staple, whether we’re serving them for breakfast or as a side dish at dinner. There is no limit to the deliciousness of the possible preparations. It’s quick and simple to prepare, and my family always asks for it. We find that they pair particularly nicely with meatloaf, but also with fried eggs, bacon, or sausage. These potatoes will taste great with just much anything you serve them with.
A single skillet and a handful of simple ingredients are all you need. While a cast-iron pan is ideal, an ordinary big skillet will suffice in a pinch.
Truthfully, I have never met anyone who didn’t enjoy these.
INGREDIENTS:
Use enough peanut oil to completely coat the base of your skillet.
2 tablespoons unsalted butter made from sweet cream
Potatoes, either Idaho Russet or Red, 1 pound (I like Reds – but that is just a personal preference)
Brined water
1/2 of a typical size sweet onion, such as a Vidalia,
Modify with salt and pepper to taste.
Add paprika and fresh basil for garnish.
INSTRUCTIONS:
Prepare a medium flame in a deep, 9-inch cast-iron skillet (just a little more than medium on my electric stove).
Put some oil in the pan and some butter, too. Do not let the oil smoke; if it begins to do so, remove it from the heat and let it cool until the shimmer returns to the surface.
The potatoes should be cut into uniformly sized pieces, such as chips or cubes.
Put the pieces you’ve sliced into a pot of water with 4 cups of water and 2 tablespoons of salt.
The onion should be chopped into larger pieces than the potatoes.
Potatoes should be drained well and patted dry with paper towels after 5 minutes.
Toss the potato and onion into the oil once it has reached the proper temperature and is shimmering. The potatoes should not be crowded. Allow some to cook, remove them to drain on a paper towel, and then cook the remainder if there isn’t enough room for them to lay side by side.
Start by searing one side for four minutes, then flip and sear for two to four more.
Paper towel for draining. Immediately after removing from the oil, season with salt and pepper.
Cook and serve with garnishes.