Home Fried Potatoes
This simple and easy recipe creates crispy fried potatoes that taste even better than the diner's.
Ingredients
- 2 tablespoons butter
- 2 tablespoons shortening (or bacon fat or vegetable oil)
- 2 lbs russet or Yukon Gold potatoes (about 3 medium-large)
- ½ yellow onion diced
- 1 teaspoon salt
- ¼ teaspoon pepper
Instructions
- Place a large skillet (such as cast iron) over medium heat for at least 5 minutes or until HOT.
- Peel potatoes and cut into small pieces (about ½ inch cubes).
- Add half the butter and shortening, and immediately add half the potatoes in a single layer. Stand back as any moisture on the potatoes can splatter in the hot oil. Sprinkle in half the salt and pepper.
- Let cook for 6–7 minutes, or until the potatoes are golden brown on the bottom. Do not stir until they are golden brown.
- Then, flip the potatoes. They don’t have to all be flipped over perfectly, they should just cook on a different side than the crispy one. Continue cooking until tender, stirring every few minutes, eventually stirring in half the onions in when the potatoes are almost done cooking (the onions will only need 2–3 minutes in the hot pan, they will burn otherwise).
- Transfer the batch to a plate. Do not cover—you can either place them in a 200°F oven or you can just add them back to the pan to warm up after the second batch is cooked.
- Repeat with the remaining butter and shortening, potatoes, salt & pepper, and onions.
- When those are cooked through, add the first batch of potatoes back to the pan. Let cook for a couple minutes to warm through.
- Serve right away.
Notes
Russet or Yukon Gold potatoes will get you that crispy-on-the-outside, fluffy-on-the-inside texture that is classic of home fried potatoes. Other potatoes will work but may not have the same texture.
If the potatoes are overlapping in the pan, they will steam instead of get crispy on the bottom. It IS worth the trouble to do this in two batches! You can also use two pans at the same time.
I used a 10-inch cast iron skillet for this recipe.
Any leftovers can be refrigerated and re-heated in a skillet until warm. They won't be quite as crispy though.
Nutrition
Calories: 287kcalCarbohydrates: 41gProtein: 5gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 15mgSodium: 597mgPotassium: 978mgFiber: 5gSugar: 2gVitamin A: 180IUVitamin C: 46mgCalcium: 33mgIron: 2mg
Did You Make This Recipe?Please leave a star rating and comment!
