Country Fried Potatoes Recipe

Country fried potatoes are ridiculously easy to make and are the perfect accompaniment for breakfast or brunch.they are also a great way to use up leftover cooked potatoes and work with any potato variety, including white skin, red, or even sweet potatoes! Add the potatoes and stir to coat.

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Season with salt and pepper.

Country fried potatoes recipe. Add potatoes and cook, stirring occasionally, until potatoes are golden brown. Add oil to large skillet covering the bottom of the pan completely in a shallow layer, approximately 5 to 8 tablespoons. Fry uncovered for about 45 minutes turning down stove after potatoes have browned and cooking until done.

How to make easy breezy country fried potatoes. The next time you're making boiled or steamed potatoes for dinner, cook extra to enjoy the next. Cover the skillet and let potatoes cook 10 minutes, stirring once halfway through.

Growing up we always called them hash browns but in other parts of the country that is strictly reserved for fried shredded potatoes. Heat large cast iron skillet with oil. In a small bowl, mix the sea salt, pepper, smoked paprika, cayenne and onion powder.

When the oil is hot, carefully add the potatoes. Drain water, and pat potatoes dry. Carefully add half the potatoes and fry until golden brown and crisp, 4 to 5 minutes.

Turn and cook for another 2 minutes until lightly browned. Stir to coat the potatoes with oil and butter. Uncover and raise the heat to medium high.

When skillet is hot, add the oil and the bacon grease. Add in the cubed potatoes and cook stirring until the potatoes are golden brown. Cook for 10 more minutes, stirring occasionally.

Cook approximately 10 minutes or until the bacon is browned and crispy. Spread diced potatoes around the pan. Fill a large dutch oven with 2 inches of oil and heat over medium heat to 375 degrees f.

Add about 1/2 to 1 teaspoon salt. Continue to cook for 15 to 20 minutes, stirring often, until the potatoes are golden brown. Season with salt, pepper, garlic powder and paprika.

Slice thin into 1/8 inch slices. When it is hot, add potatoes, onion, salt, pepper, and thyme. Makes about 8 to 10 servings.

Season with seasoned salt, black pepper, garlic and paprika. This is a favorite at our house, and i make these at least once a week. You can also add green peppers and any kind of meat like ham or smoked sausage to this recipe.

Add black pepper to taste, as desired. Leave the bacon grease in the pan and add the oil. Onions are optional, but a sweet white onion chopped and fried with the potatoes gives the potatoes a special flavor.

Microwave on high for about 8 minutes. Reduce heat to medium low. Let sit for 30 minutes or more.

Sprinkle potatoes with black pepper, kosher salt and garlic powder. Heat oil in frying pan (i love my cast iron). Cover and cook for 10 minutes.

In a large bowl, cover potatoes with cold water; Add garlic and rosemary and cook for 5 more minutes. Place a skillet over medium heat on your stove top.

Add butter and oil to a skillet over medium heat. Add potatoes, onion, garlic, pepper. Wash, peel and cut up potatoes.

It's an ideal way to use up leftover potatoes from the night before. See more ideas about potatoes, fried potatoes, cooking recipes. Add drained potatoes to hot oil and fry for about 5 min or until golden brown.

Stir to combine and make sure everything is coated with oil. Remove from stove, add salt. My husband's favorite meal is pinto beans, fried potatoes, and cornbread.

Stir potatoes to coat in oil. Remove from the pan, drain on a paper towel, and crumble. I’m writing the directions for a small batch intended as a breakfast or dinner side, but you could do this in a larger batch in a deep pan.

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