If you love Southern cooking as much as I do, you’re going to fall in love with these Skillet Fried Potatoes. They’re golden, crispy, and absolutely satisfying with every bite. The smell alone brings back memories of home-cooked meals and cozy evenings.
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This dish always reminds me of family dinners growing up, simple and made with love. It’s not fancy, but it hits the spot every time. Perfect for breakfast, dinner, or anytime you’re craving comfort food.
A Southern Food Classic
Southern food always brings me home. I remember my grandma standing over the stove, turning a skillet of potatoes until they were just right. Crispy on the outside and soft in the middle.
We’d gather at the table, passing plates and laughing about nothing in particular. Those meals weren’t just about the food. They were about being together, and these Skillet Fried Potatoes remind me of that every time I make them.
Ingredients
How To Make Skillet Fried Potatoes
Start by chopping your veggies and getting them seasoned in a big bowl. You’ll heat up a skillet nice and hot before adding in the potatoes.
Let them sizzle and cook until they get that golden crust. Once they’re almost done, toss in the red bell peppers for a pop of color and sweetness.
Serving Suggestions
Serve these Skillet Fried Potatoes hot from the pan with a side of scrambled eggs or crispy bacon. They’re great next to fried chicken, too. Want to keep it simple? Just add a warm biscuit and a cup of sweet tea and you’re set.
Storage Tips
If you’ve got leftovers, let them cool first. Then store them in an airtight container in the fridge. Reheat in a skillet or toaster oven to keep that crisp.
Southern Farewell
These Skillet Fried Potatoes always remind me of home and happy weekends with family. They’re easy to whip up and hard to stop eating. Give them a try, and you’ll see why they’re a staple at my table.
Skillet Fried Potatoes
Equipment
- Cutting board
- Knife
- Large bowl
- Skillet or Frying Pan
- Spatula or wooden spoon
- Measuring Spoons
Ingredients
- 4 russet potatoes cubed
- 1 cup onion diced
- 1 cup red bell pepper diced
- 2 tablespoons olive oil
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 1 sprig rosemary chopped
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- Wash and cube the potatoes. Dice the onion and red bell pepper. Set the bell pepper aside for later.
- In a large bowl, toss the cubed potatoes and diced onion with olive oil. Sprinkle in Italian seasoning, garlic powder, chopped rosemary, salt, and pepper. Mix well until all the pieces are evenly coated.
- Place a skillet on medium-high heat. Let it get hot before adding anything in.
- Add the seasoned potatoes and onions to the hot skillet in a single layer. Let them cook for about ten to fifteen minutes, stirring now and then, until they are crispy on the outside and soft inside.
- Toss in the diced red bell pepper. Stir and cook for about five more minutes, just until the peppers are tender but still a little crisp.
- Take the skillet off the heat and serve the potatoes hot. They’re best enjoyed fresh.
