Pan fried potatoes are a favorite for breakfast or a supper side dish. I prefer my cast iron skillet for this dish. I tend to keep it simple, but these potatoes can be dressed up to if desired with the addition of other seasonings and diced peppers. If I have some fresh made gravy handy, I will put some over my potatoes because it’s soooo good!
Here’s my version…
- 2-3 Large Russet Potatoes, peeled and diced
- 1 Small Onion, diced (optional)
- 1 tbs Flour
- Salt & Pepper, to taste
- 1/2 tsp Chili Powder
- 1/2 c Vegetable Oil, or more if needed to coat the bottom of your skillet
Add vegetable oil to a cast iron skillet and heat over medium high heat.
Peel and dice potatoes. Sprinkle with flour and toss to coat.
Add to skillet and season with salt, pepper, and chili powder. If using onion or peppers, add those at this time.
Pan fry potatoes until desired brownness and crispiness as desired, 15-20 minutes. If you are unsure about doneness, cut one of the potatoes in half. They should have a soft fluffy center.
Remove from skillet to a paper towel lined plate to drain excess oil.
If you’re cooking larger amounts, prepare in batches so you don’t overcrowd the pan.
See it at: