Country Style Fried Skillet Potatoes

"If possible use a cast-iron skillet for this but any skillet will do, also use only shortening for this. Cooking time is only estimated depending on the size you cut the potatoes, adjust all seasonings to taste. Make certain that you the cooked cubed potatoes are cold before using in this recipe!"
 
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photo by FrenchBunny photo by FrenchBunny
photo by FrenchBunny
photo by FrenchBunny photo by FrenchBunny
photo by FrenchBunny photo by FrenchBunny
photo by CoffeeB photo by CoffeeB
photo by Chef shapeweaver photo by Chef shapeweaver
Ready In:
25mins
Ingredients:
6
Serves:
4-6
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ingredients

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directions

  • In a large cast-iron skillet heat the shortening over medium-high heat.
  • Add in the cubed potatoes and cook stirring until the potatoes are golden brown.
  • Season with seasoned salt, black pepper, garlic and paprika.
  • Serve hot.
  • Delicious!

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Reviews

  1. Lisa D.
    I was in a hurry to make breakfast for 9 people. I didn't read that the potatoes had to be cooked. I also love onions so I modified this recipe a bit. In a cast iron skillet I heated up some oil and dropped in 1 whole onion finely chopped. While the onion was cooking on med-low heat, I cubed about 8 med potatoes, added seasoned salt, paprika, black pepper, garlic powder and about 1 tablespoon oil which helps spices coat and stick to the potatoes. Then I dropped the potatoes into the sautéing onions turned up the heat to med-high and let them cook uncovered, stirring occasionally until tender. I opted to chop 2 small sweet peppers for color and flavor. They paired well with scrambled eggs and polish sausage (or breakfast sausage can be substituted, country gravy with sausage or bacon or ham as well). All I can say is the pot was scraped clean. Thanks for the recipe. I will try it with cooked potatoes next time around.
     
  2. FrenchBunny
    Delicious !! Made these last week for lunch. Went perfect with my Eggs Benedict. I cut the potatoes in half since it was just the two of us and for a lunch. I used butter flavored Crisco. I cooked the potatoes in the morning using red small potatoes and put them in a container till lunch time. I used my seasoning salt I made with the garlic powder and paprika and fresh ground pepper. Fried mine up in a cast iron skillet and they browned up so beautifully. They took about 15 minutes to cook up just right. The flavor was so wonderful Kitten, we both enjoyed these so much. Thanks once again Kitten.
     
  3. CoffeeB
    I love how the Crisco shortening used for these potatoes crisped and browned them up just perfectly. I've never used Crisco in frying my potatoes, but now I will. Normally I just use butter or canola oil. I took your advice about cooking the potatoes first and pre-cooked them for a bit in the microwave. Not the entire way as I didn't want them soggy. They fryed up really nicely in the oil in about 20 minutes. I drained them onto a paper towel laden plate b/f adding the seasonings. Perfect!!! Thanks Carol~! Made for 123Hits'.
     
  4. Emily Elizabeth
    I love this recipe! I make it often on my cast iron skillet for breakfast with about 3 cups diced raw potatoes 1/2 tsp salt and 1/4 tsp of the other spices. It takes a good 30-45 minutes to fully crispen up (even when you dice the potatoes very small), so I recommend starting this first, then cooking the rest of your meal, remembering to stir occasionally.
     
  5. Kzim4
    I made for dinner the other night, and mmmmmmmmm. I'm really glad I dug out the cast iron pan for this, it makes them taste so good. I did over crowd the pan a bit, so the first serving wasn't as crispy as I would have like, but the second serving (which had been sitting in the still warm pan) were nice and crispy on the outside and soft inside. I used diced potatoes that I had cooked by covering with water, bringing to a boil, and then boiling for 10 minutes. I drained the potatoes, covered them in cold water, and placed in the fridge until ready to use. Thanks Kittencal!
     
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