Russet potatoes, scrubbed, peeled and sliced, tossed in cooking oil and fried.
Soft Fried Potatoes
There are versions of these kinds of fried potatoes all across the country, but most definitely in the South - and, as usual, everybody prepares them differently.
There are two versions that I make the most.
- Southern-style, smothered fried potatoes with onion, made with cubed peeled russet potatoes, that are first steamed, then pan-fried in bacon drippings to crisp and turned, resulting in a tender inside, but with crispy outer edges.
- Unpeeled red skin potatoes, fried up in a cast iron skillet with sweet or yellow onion and bell pepper and nicely seasoned for a take on Potatoes O'Brien. Great for any meal and versatile - add bacon, ham, sausage, fresh herbs and even mushrooms if you like!
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Both of those are fantastic and I love them, but I think that most people in the South probably make their skillet fried potatoes more like this - what I call "soft-fried" - meaning the potatoes are typically chipped into slices, fried and turned until cooked through and tender, with some crusting.
Here's what you need to make my version of Soft Fried Potatoes:
- 4 medium russet potatoes, peeled and sliced
- 3 tablespoon cooking oil (olive oil, canola, vegetable oil)
- onion salt
- garlic powder
- black pepper
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Y'all know I'm all about having the right kitchen tools to make cooking easier and a mandoline is among those when it comes to slicing potatoes for au gratin, scalloped or anything else. I've had a few different versions, but I highly recommend getting one of the newer safe mandolines (#ad) though!
When I'm slicing up a bunch of potatoes, I also like to put my potatoes into water as I slice them to keep them from browning before I cook them. Once you're done with all of the slicing and ready to fry them, drain well, transfer to a clean kitchen towel and pat very dry.
I prefer to use a cooking oil instead of bacon drippings for this version. Heat the cooking oil over medium-high heat in a well seasoned cast iron or other non-stick skillet. Add potato slices to hot oil. With this recipe, I'm sticking with potatoes and no onions, though you could certainly include some if you prefer!
Season with onion salt, garlic powder and black pepper. If you don't have onion salt on hand, you may sub in some regular salt with some onion powder if you like. You'll just have to be sure to taste and adjust once they're cooked.
Toss.
Cook uncovered for 5 minutes, stirring several times.
Reduce heat to medium low, turn potatoes, cover and continue cooking about 10 to 15 minutes, stirring several times.
Until potatoes are tender and broken up.
These potatoes are a great side dish anytime, wonderful with breakfast and a favorite with soup beans.
For more of my favorite potato recipes, check out the collection on my Pinterest page!
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