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 bacon, ham, sausage, fresh herbs and mushrooms if you like!
Potatoes O'Brien - Skillet Fried Potatoes
Skillet fried potatoes, also known as home fries and cottage fries in the north, are such an easy side dish, that goes well with breakfast, but also as a dinner side dish. For my classic skillet potatoes I use peeled russets, some onion and that's about it other than the delicious fat used to cook them in - for me, I love using bacon drippings for the extra richness it provides - and the very specific method.
For this version of skillet potato, I prefer to use the smaller, unpeeled red-skinned or new potatoes. The skin is tender, and to me tasty, and they cook up nicely without the steaming process that is necessary for our beloved fried taters and onion. If you prefer to use a russet, rather than a red skinned potato, you certainly can, though I'd click over to that other recipe, because I think that method works best with russets.
