|Red skin potatoes are fried up in a cast iron skillet with sweet Vidalia onion and bell pepper and nicely seasoned for a take on Potatoes O'Brien. Great for any meal - add fresh herbs and mushrooms if you like!|
Skillet Fried PotatoesSkillet Fried Potatoes, also known as home fries, are such an easy side dish, and it goes as equally well with breakfast as it does as a dinner side dish. For this skillet potato, I prefer to use the smaller, unpeeled red-skinned or new potatoes. The peeling is tender, and to me tasty, and they cook up nicely without the steaming process that is necessary for our beloved Southern Fried Potatoes, or fried taters and onion as we like to call them. If you prefer to use a russet, rather than a red skinned potato, click over to that recipe. I think that method works best with russets.
I also like skin-on skillet potatoes cooked with both onion and sweet bell pepper, either red, green or yellow, or any combination of them, making this dish something akin to a Potatoes O'Brien. You could certainly leave them out if you just want potatoes. Add fresh herbs if you like and there are any number of add-ins you can also use with these, from leftover meats, veggies, beans, whatever you like really. Stir in cooked ground beef, sausage or pork, and when I have some fresh mushrooms, I like to add them in too.
Here's how to make them.
Recipe: Skillet Fried Potatoes©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 20 min | Yield: About 2 to 4 servings
- 1-1/2 tablespoons of bacon fat, canola or olive oil
- 5 or 6 medium sized red-skinned potatoes
- 1/2 cup of Vidalia or yellow onion, coarsely chopped
- 1/4 cup of green bell pepper, coarsely chopped
- Salt and pepper, to taste
- Butter, optional
- Additional flavoring as desired: Seasoning salt, Cajun/Creole seasoning, garlic salt/powder
Wash potatoes and pat dry; cut into small cubes. Heat oil in a cast iron skillet over medium heat until hot. Add the potatoes, onion and bell pepper all at once and turn heat up to medium high. Sprinkle with salt and pepper and toss until all the veggies are coated with oil. Let sit uncovered, and without turning, in order to brown underside, then give it an occasional stir to turn and cook all sides of the veggies. Continue stir frying until the potatoes are tender and you reach the desired level of browning, adjusting the heat as needed. Do not cover. Taste, adjust seasonings as desired, adding any additional seasonings you like, and toss in a tablespoon or so of butter, if desired. Serve immediately.
Cook's Notes: If serving this as a side dish for supper, stir in a bit of fresh chopped herbs just before serving. Some good choices would be crushed or chopped rosemary, chopped dill, thyme, oregano, or flat leaf parsley. Substitute any other potato for the red skinned variety. To make this main dish, stir in cooked ground beef, sausage or pork. Mushrooms are also a great addition.
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©Deep South Dish
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Posted by Mary on September 25, 2010Images and Full Post Content including Recipe ©Deep South Dish. Pinning and sharing links is welcomed and encouraged, but please do not repost or republish elsewhere such as other blogs, websites, or forums without explicit prior permission. All rights reserved.
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