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Fried potatoes are my absolute favorite side dish. And it is great with breakfast, lunch, or dinner! Once you make these, they will become a favorite go-to recipe! This recipe shows you how to make fried potatoes that will turn out perfect every time.
A Last-Minute Decision
I discovered this by accident since I needed a quick side at the last minute. We were having steak for dinner – it’s our typical Friday night meal. Usually, we have a spinach salad or a baked potato. It’s a simple meal, to celebrate the end of the week and the beginning of the weekend.
As many of my friends know, making or planning dinner is not something I am great at. Well, at least I wasn’t until COVID-19 forced me to be more frugal and smarter with my groceries and spending. Now, Todd and I work on a weekly menu and use the leftovers for additional meal ideas. You can read my Meal Planning During the Corona Virus Article for some of our tips and tricks.
Fried Potatoes Go Great with Steak
Anyway, I realized that I didn’t have any side dish for our steak. I mean, sometimes, it’s fine to just enjoy the steak! But, this particular night I realized I had forgotten to put the potatoes in, and Todd had just put the steaks on. We are talking, quick, because steaks cook quickly!
I found the russet potatoes that I was supposed to bake, cut them in half lengthwise, and sliced them super thin. Slicing them thin allows for the potatoes to cook quickly. I heated the skillet at medium-high heat, tossed in some butter, and added the sliced potatoes. Diced onion is also a great addition to this dish and can be added at the beginning with the potatoes.
Don’t Forget to Add Seasoning!
While the potatoes were cooking, I added salt and pepper along with more butter. I typically use unsalted butter, and I always have some in a storage container on my counter. This keeps the butter nice and soft, and ready to use. And, it stays good for about a week – trust me, it gets used up before it has any chance of going bad!
The potatoes cooked quickly, and the butter helped make them a little crunchy. This was a huge unexpected delight! Now, I have a new favorite side dish, especially for breakfast and brunch! Adding a little catsup to the potatoes makes them really tasty.
My daughter, Jessica, uses small potatoes and slices them thin. I saw them sitting in a dish on the counter and asked my daughter, Meghan, what Jessica used them for, and she said, “Oh, she makes potato chips with those.” I said, “Wow, how does she do that?” And Meghan replied, “She got that recipe from you.” My Fried Potatoes Recipe, and there you have it, folks, these fried potatoes are the real deal!
Enjoy!
Fried Potatoes
Equipment
- Medium Sized Skillet
Ingredients
- 8 Potatoes, Medium
- 1/2 Cup Butter, divided in 2
- 1/2 tsp Salt, more per taste
- 1/2 tsp Pepper, more per taste
- 1/4 Onion, diced Optional
Instructions
- Slice potatoes in half lengthwise. Then, Slice each half into thin slices crosswise.
- Heat skillet on Medium.
- Add 1/2 of the butter to the skillet and melt.
- Add potatoes and onion, if using, to the skillet and saute.
- Add the remaining butter as needed.
- The potatoes will be soft and crispy when they are finished.
Fried Potatoes
Equipment
- Medium Sized Skillet
Ingredients
- 8 Potatoes, Medium
- 1/2 Cup Butter, divided in 2
- 1/2 tsp Salt, more per taste
- 1/2 tsp Pepper, more per taste
- 1/4 Onion, diced Optional
Instructions
- Slice potatoes in half lengthwise. Then, Slice each half into thin slices crosswise.
- Heat skillet on Medium.
- Add 1/2 of the butter to the skillet and melt.
- Add potatoes and onion, if using, to the skillet and saute.
- Add the remaining butter as needed.
- The potatoes will be soft and crispy when they are finished.
