These Country Fried Potatoes are just like grandma used to make! Crispy on the outside, light and fluffy on the inside. Cast iron skillet not required, but they do make the best skillet fried potatoes!
Grandma's Fried Potatoes
Growing up, I lived with my grandma. She was not an adventuresome cook, no Mastering the Art of French Cooking for her. It was pot roast, mac and cheese, pork chops and fried potatoes.
Oh, how I loved those fried potatoes. We had them all the time and I never grew tired of them. All the other side dishes were canned - green beans and corn, but those potatoes were fresh and hot and crazy delicious.
With all the focus on roasting potatoes or smashing potatoes in the past few years, I had forgotten about her fried potatoes.
I pulled out her old cast iron skillet and whipped up a batch. They were everything I remembered. I upped the game a bit by adding some fresh rosemary, but honestly they didn't even need it.
Ingredients for Home Fried Potatoes
- Potatoes - I like russet, that's what grandma always use and their high starch keeps them fluffy.
- Butter - a little for that extra flavor.
- Oil.
- Garlic - I use one clove because I want a subtle garlic flavor, you can use more if you'd like.
- Rosemary - optional.
- Salt and Pepper - not pictured.
Note - I use half butter, half olive oil. You can use all butter or all olive oil if you'd prefer.
How to Make Skillet Fried Potatoes
Peel, dice and rinse the potatoes. Let them dry. I like to use a smaller dice, about an inch.
Place the cast iron skillet over medium heat and add butter and olive oil.
Add the potatoes to the skillet, season with salt and pepper and stir so that they are coated in the butter olive oil mixture. Cover and cook for 10 minutes.
While the potatoes are cooking, mince the garlic and rosemary (if using.)
Uncover and raise the heat to medium high. Cook for about 10 more minutes, stirring occasionally.
Add the garlic and the rosemary and cook for about 5 more minutes.
These crispy potatoes are one of the best things to come out of a cast iron skillet ever! These make a delicious side dish for any meal! We love them at breakfast with eggs and bacon or serve the at dinner with a cheesy frittata or with an easy broiled fish.
More Easy Potato Side Dishes
These Scalloped Potatoes with Gruyere are hugely popular and with good reason!
Smoked gouda makes everything better like these Cheesy Potatoes.
No need to get out the deep fryer when you can make Crispy Oven Baked Fries!
If you make this I would love it if you would follow me and tag me on Pinterest | Instagram | Facebook
Skillet Fried Potatoes
Ingredients
- 1 ½ pounds potatoes peeled (or not) and diced ½ inch
- 1 tbsp olive oil
- 1 tbsp butter
- salt and pepper
- 1 clove garlic minced
- 1 teaspoon rosemary minced
Instructions
- Add butter and oil to a skillet over medium heat.
- Add the potatoes and stir to coat. Season with salt and pepper.
- Cover and cook for 10 minutes.
- Uncover and raise the heat to medium high. Cook for 10 more minutes, stirring occasionally.
- Add garlic and rosemary and cook for 5 more minutes.
Katie says
So do you stir the potatoes while they’re in the pan frying / cooking or just leave them be ?
Pam Greer says
I leave them alone for a few minutes until the get golden on the bottom and then I stir them occasionally to try and get them golden all over.
Jessica H. says
So amazing! I am just getting reaquantied with a cast iron skillet. This reminded me of being at my Grandmother's house in West Virginia as a child. I used leftover bacon grease and butter instead of the olive oil and it was exactly like Grandma used to make! Thank youso much!!
Pam Greer says
I'm so glad you liked it!
Dan says
Good stuff,I made some this morning….
Alex B. Edillor says
A tasty treat. Made several easy variations: seasoned salt, more oil and butter, more garlic (you can never have enough garlic!), and Parmesan cheese on top. Garlic charred a bit but my burner is often hotter than indicated. It’s definitely on my side dish/snack rotation. Thanks!
Pam Greer says
So glad you liked it! Love your changes, I'll have to try a few of them!
Marcella Dean says
Going to try these as a side dish with some zummos can't wait!
josie says
does it have to be a cast iron skillet? can i use a pan or maybe wok?
Pam Greer says
You can use whatever you have. Cast iron is preferred because it can get so hot and stay hot.
Michote says
Turned out wonderful. I turned down the heat at the end when I added the garlic so it wouldn't burn and I used a pampered chef pan not cast iron.
caren says
Yum!! Just pinned this and I think I am going to print it too
Pam Greer says
You'll have to let me know what you think!
ali randall says
These are my kind of potatoes. My kids love them prepared this way and we love to serve these as a side to just about anything. Thanks so much.
Deanne says
I love mine extra crispy and the addition of rosemary was perfect! Going onto regular rotation in my meal plan!
Jessica Formicola says
Crispy potatoes are my favorite kind of potatoes! I can't wait to make these for dinner tonight!
Carrie | Clean Eating Kitchen says
These potatoes look so perfectly crispy! Going to make these for brunch on Boxing day for our guests! Can't wait!
marisa says
So perfect for brunch over the holidays. Thanks for sharing the recipe!