Pan-Fried Potatoes

If you were to ask me what was one thing I remember eating almost every day growing up as a child, I would immediately answer fried potatoes. We grew them in our garden and ate them with our own canned pinto beans and a big slab of cornbread slathered in homemade butter. Yes, meat was sometimes optional on our table but fried potatoes, beans and cornbread were a must.

I learned the trick to getting the browned, crispy edges on the potatoes was to make sure you patted the potatoes dry with a paper towel after washing them and start with hot oil in the skillet. By pass these two valuable tips and you will have soggy, soft potatoes.

Fried Potatoes whole skillet 6 16 17

My teenagers think of these pan-fried potatoes today as a special treat that look and act a little like hash browns so they usually add ketchup on the side. Not me. I’m a fried potato purist! Salt and pepper is all I need……..except for pinto beans and cornbread, of course. Enjoy!

Click below to PRINT the recipe.

Pan-Fried Potatoes


Author: gritsandgouda

Hi! I’m Kathleen. I’m a food stylist, recipe developer, cookbook author, and event planner loving life in a charming town called Gardendale, Alabama, with my husband and two teenage children. I love to cook and laugh…not necessarily in that order.

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