These Southern Fried Potatoes are a simple, down-home side dish that’s packed with flavor! They’re crispy on the outside, tender on the inside, and seasoned just right. Perfect for breakfast, lunch, or dinner, this recipe shows you how to turn a few basic ingredients into a delicious dish that the whole family will love.
I will always stand by the idea that the most simple, basic dishes, when done well, are my favorites. Take these Southern Fried Potatoes for example. They only call for 5 ingredients – two of those are salt and pepper – but when they’re done right, are one of my most favorite things. Those golden fried, crunchy edges are the perfect complement to the caramelized onions.
Sometimes I eat them just like this; other times drizzled with some tart and tangy ketchup. Regardless, these things are good eats, for sure!
Tips for perfect Fried Potatoes:
Pick the right potatoes. I prefer Russet potatoes for this recipe. They are starchy and hold up better when fried. Some argue that the starch makes them fall apart, but my experience has been that the starch actually helps them get a deep golden color and I think that characteristic is more important. Others say that you should soak the potatoes in cold water before frying to wick away some of the starch, but doing that also requires that you’ll need to dry them completely before putting them in the pan to keep them from getting mushy. The extra moisture will also prevent them from browning. And for me, that’s just one more step I find unnecessary. The last thing I want to be doing when trying to get supper on the table is drying off a bunch of potato slices.
Use the right skillet. I always recommend a heavy cast iron skillet for this recipe because it can handle the heat required to get those potatoes golden brown. A heavy-bottomed nonstick skillet will work as well, just make sure it’s one that can handle a higher heat level. Other cookware, like stainless, will work too, but you might have a problem with the potatoes sticking. With stainless, just make sure to heat the pan before adding the oil to help with that.
Choose the right oil. For high temp frying like this, I always prefer peanut oil, but it’s expensive and since so many folks have peanut allergies, I recommend vegetable oil or canola oil.
Don’t stir the potatoes too much. The more uninterrupted contact the potatoes have with the pan’s hot surface, the greater chance you’ll get them cooked all nice and golden brown. I’d recommend not flipping them much more than about 4 times. Just watch them and flip over a potato or two every now and then to check them and keep them from burning. Flipping too much will also make them start to fall apart.
For even more flavor, you can swap some of the oil out for good ol’ bacon grease. It adds a smokey flavor that’s great in this dish.
Some other recipes out there call for you to cook the potatoes partially before frying them, but I think that’s another extra, unnecessary step. I also find it’s really easy to overcook them when doing them that way.
Also: It’s nearly impossible to get the oil to potato ratio perfect every single time. There are just too many variables. That being said, if you find them to be a little greasy at the end of the cook time, draining them on some paper towels will help.
How to Save and Store Bacon Grease
Here are my tips for saving bacon grease! Let me show you how to clean and filter your rendered bacon fat and explain the best ways to store it!
Learn How to Save Bacon Grease
Ingredients
- 5 medium Russet potatoes 2 to 2 ½ pounds
- ½ large onion diced
- ¼ cup vegetable or canola oil
- ½ to 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Wash, peel, and slice the potatoes into ⅛-inch rounds.
- Heat a very large cast iron or nonstick skillet over medium-high heat. Add the oil and heat until it starts to ripple.
- Add the potatoes evenly and sprinkle the onions over the top. Cover and cook about 8 minutes.
- Remove the lid and add the salt and pepper. Flip the potatoes and continue to cook for about 10 more minutes, flipping once or twice more, or until golden brown and tender. Drain on paper towels if desired. Serve immediately.
Video
Nutrition
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
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Such a simple but delicious recipe. I made these for my mom last night, who has been under the weather and not eating well. I thought a good ol’ southern meal like she made us when we were kids would perk her up and this did the trick! I found one of her well-seasoned cast iron skillets and the potatoes turned out perfect. I have tried to recreate the way she and my grandmothers made fried potatoes for years, with little luck. Your version is a success. I think the key is covering them and letting them cook for several minutes. Thanks for posting!
I’m so glad y’all enjoyed these and hope she’s feeling better soon!
These potatoes are always delicious. I use bacon grease, and never, never canola oil.
Bacon grease adds so much flavor!
I love this and thank you
Thank YOU!
Now we’re on the same page 😃. I love me some fried potato sandwiches. The only variation I have is, I dont cook my onions. I prefer to slice them and add them to the sandwich on good Ole white bread with mayo. More salt & pepper lol. I like the taters soft and brown with crispy edges. Of course I always make enough for 2 sandwiches lol
Sounds GREAT to me!
These are just the way Momma made them with bacon grease in a cast iron skillet. We lived in North Carolina and didn’t have much money, but Daddy always worked a big garden. Many suppers we ate potatoes fried in a cast iron skillet, unpeeled because it wasted too much potato. Momma served them with pinto beans and green (spring) onions. Sometimes we put catsup on the potatoes and beans. She made great biscuits, so we had them and soaked up the juice from the beans with the bread. Of course, there was always sweet tea! We thought we were eating like royalty! I am 81 years old and still make this meal to this day! Thank you for bringing back wonderful memories!
Sounds like a pretty perfect meal to me!
Stacy, it couldn’t have been more simple, or more delicious. I’m not a cook, never fried potatoes in my life. Trying to help my overworked wife, potatoes sounded good, and google sent me to you. WOW. Fan for life.
You’ve got me hungry now, Rex! Thanks for stopping by!
Can’t wait to try your method. I’m never happy with mine. On the subject of potatoes, I could swear you posted a recipe for potatoes recently that reminded me of Lamberts (Throwed Rolls place) potatoes. I can’t find it in my Pinterest or your website. Please send link if you know what I’m talking about.
Thanks, Candy! I’m not sure about that one. I know I’ve had them before, but I can’t quite remember what they’re like.
So good, Stacey! I always loved when Mama made fried potatoes. I’ve tried over the years and, while they were good, they just didn’t quite make it. I followed your recipe exactly, except I added bacon grease. Yes, I keep a jar in the fridge (or should I say ‘ice box’?) Your recipe is easy to remember without looking it up every time and I will be using it often. Thank you for another hit!
Thank you, Shirley! So happy to hear you enjoyed this version!
I made these last night and they were awesome! I used bacon fat as my oil and it enhanced the flavor. We had them with fried ham sandwiches and I forgot to take a picture.😱. My husband said we can do these every night!
Sounds great! Love the bacon grease idea, too!
Almost like mother made. Differences, 1) Bacon Fat 2) sliced onions rather than chopped. and she did them in that bane of the 50 and 60’s kitchen, the Good Old Sunbeam Electric Skillet
That good ol’ skillet… am I right??
I don’t know why I clicked “Save” since this is the way my mom taught me to fix fried potatoes. I scrub mine well and leave the skins on. To be honest, I can’t think of a reason to peel potatoes, but that’s just my preference. Even though this is about the simplest dish to prepare, it’s right at the top when it comes to comfort food, less is better!
I agree! The simplest stuff is often my favorite!
you said it, steve! i do peel mine, somewhat, but leave a lot of the skin on. love fried potatoes, and this is the way to do it.
My grandmother taught me how to make these in 1965. Almost same ingredients in a black iron frying pan. She used bacon grease. Doesn’t get any better.
Bacon grease gives them so much flvaor!
southernbite website is a waste of time. Just like every other recipe website selling out to useless advertisers that have nothing to do with cooking or any of the ingredients. You can’t even follow the recipe without being interrupted by an advertisement and then you lose your place. So annoyed after the fourth advertisement interrupting me, that I decided to give a review on my experience, and move on to a different recipe with lesser interruptions.
Thanks for your comment. I get it—ads can be annoying. But here’s the reality: it costs tens of thousands of dollars every single month to keep this site up and running, to keep the content free, and to support the small team behind it. That’s not an exaggeration. The ads you see are served based on your own online activity and interests. They’re not handpicked by me, and they’re what help cover the cost of groceries, equipment, photography, video production, hosting, and all the behind-the-scenes work that goes into each recipe. I’ve worked hard since 2008 to build something that helps busy families get supper on the table with real, approachable food. I’m sorry your experience wasn’t what you hoped for. Without ad revenue, this site and most other free recipe sites simply wouldn’t exist. I hope you’ll come back and give it another shot someday. In the meantime, I’ll keep doing my best to strike a balance between user experience and keeping the lights on.
Stacey, thank you for providing us with delicious recipes at zero cost. Some of us understand that there is a cost to provide such a service and do not mind having them present. Keep doing what you are doing. You are appreciated!
I appreciate you, Niaya!
Have you ever thought about solving your issues instead of being butt? Get a cheap printer and print the recipes you want. No ads to interrupt your bad self.
That’s the exact way I do it. I make a copy so when I get the oportunity to go to the grocery store and plan for the week.
Jason, I do not have this problem. Maybe you need to turn off your pop ups? You should get some computer help to eliminate some of the ads. It can be done. This recipe site is too good to give up on when your problem is fixable.
It’s jerks like you that ruin it for everyone else!!
Love the tips for fried potatoes. I got new pans and they make fried potatoes into greasy potato soup, can you recommend a cast iron skillet? Thanks!!
I’m glad you found the tips helpful! For a great cast iron skillet, I recommend the Lodge brand. They have a good reputation and heat pretty evenly.
Haven’t made these yet. I had a question first. My first and only time ever trying my hand at fried potatoes like my grandmother would make (and whenever I try to fry up hashbrowns) I had an issue with the oil just soaking into the potatoes and then they start sticking to the pan, so I had to keep adding oil, and adding more oil for the next potatoes I put into the pan. My mother told me that the way to avoid this is to pre-bake the potatoes before slicing. You say this is unnecessary, so what was I doing wrong then? I love fried potatoes and I miss my grandma’s cooking.
Totally understand! That oil-soaking and sticking usually means the pan wasn’t hot enough or the potatoes were too wet. Russets work best, and drying them off and preheating the oil makes a big difference. Pre-baking can help, but it’s not necessary if you get those steps right. Hope you’ll give it a try!
We call these fried taters!
Truth be told: That’s what we call them, too!
I made these for breakfast today. With thin pork chops and fried eggs, delicious! My mom made these all the time. Mom was born and raised in Washington State, most be Southern somewhere in our genes!
That sounds delicious, Loree! Glad you enjoyed them!!
Simple, straightforward recipe and completely delicious. I put a seasoned pork roast in the slow cooker, made a broccoli and carrot buttered medly and wanted a perfect fried potato as a side dish. This WAS that perfect fried potato. Thank you so much Stacey!
I’m so glad you enjoyed the recipe and that it paired well with your meal!
I just made these as a side dish for supper for my family! They were delicious. Thank you so much for the recipe!
So glad y’all enjoyed it!
Have you ever left on the skin?
No, I can’t say I’ve every tried these with the skin on.
Hi, Im going to try these, but is there any way to make slightly ahead & just keep warm in oven or hot tray
This is the kind of thing that I think is best served fresh. You can certainly cook them and store them in a warm oven, just keep in mind they’ll lose some of their crispiness.
It ain’t southern fried taters if they ain’t fried in lard or bacon grease if you ain’t got no lard
Ha! Yep, bacon grease is a delicious addition here!
Great recipe! We had corned beef and cabbage the other night and always make it with a lot of potatoes and had some left over. I fried them in olive oil and added butter at the end. They were unbelievable with the corned beef flavor and butter! If you ever have left overs of that, give it a try.
Sounds great to me! So glad you enjoyed them, Troy!
This is the way mom taught me to the letter
Love hearing that, Loren!
My late mother , who by the way, was a Yankee from Rhode Island , was not a cook by any means…a single parent raising two of us and going to night school to get her Masters in Nursing. She had very few dishes or sides that were outstanding… these potatoes were one of them. Lots of memories here for me . Thanks Stacey for tugging my heart.
It’s my pleasure, Doris! I’m happy to be able to bring back some sweet memories for you!
Thank you, Stacey, for this recipe and all the recipes you share with us. This is exactly how I prepare my fried potatoes. I enjoy your recipes and appreciate that I don’t have to wade through a lot of stuff to get to the recipe. Keep up the good work!
You’re so welcome! Happy to help!
Great minds think a like! I’ve making these like this for years! I slice my onions, potatoes then I put some olive oil and butter potatoes then the onions and salt to let the onions sweat a bit then I add a pinch of salt then pepper and they always come out golden brown and crispy!! They are so good!! Thing is I’m a Yankee LOL born and raised in Saginaw, MI Thank you for all your Southern recipes!!
Yes, they do! You’re so welcome, Teresa!
Made this with garlic instead of onions and it was amazing. Potatoes were perfectly cooked. I’ve always struggled with frying potatoes so I was glad to find your recipe.
So glad you enjoyed these, Sandy!
I’m sorry but these just didn’t turn out well for me. I made these exactly as stated and even read all of your notes beforehand. It’s only my husband and I, so I used only 3 potatoes. I still had to divide them into 3 batches, so when frying the second batch of potatoes, my onions started burning. I think onion slices would have been better than diced. Also, although I did not rinse the potatoes, they were soggy. Like I said, I followed your recipe to a T. Don’t know why they weren’t crispy.
Sounds like perhaps the oil wasn’t hot enough or you stirred them too quickly after adding them in. I add the onions on top of the potatoes in that first step so the potatoes get a head start in cooking and the onions don’t burn.
Exactly the kind of recipe I was looking for. Easy & delicious. I did add a little water because I needed them to be softer
Happy to hear it turned out great for you, Wanda!
Just as good as my Mother use to make
Thanks, George! That’s quite the compliment!
Love the recipe!
Thanks, Brian!
They were delicious!
Thank you!
So glad you enjoyed this recipe!
These aren’t Southern fried potatoes – they’re known as German Fries due to the addition of onions. The “plain” fried potatoes are known as American Fries.
Can’t they be both? 🙂 Thanks for the info!
Well, I’m from Georgia and this is how we do them!! Delicious!
My husband I throughly enjoy all of your recipies,,Thanks for sharing them
Y’all are so welcome!
I forgot to mention that these can make one of the best meatless meals if you have them with pinto beans and mustard greens (or spinich) and cornbread.
Dang Gary now that is a meal!! A very good meal only thing I would add is a slice of bacon , sliced tomatoes , and iced tea
That sounds so good!!! Thanks for the tip.
I have enjoyed eating these with fried catfish since I was a kid back in the 1950’s-60’s.
In Texas we also coated a little flour with the salt and pepper. I believe it also helps with the browing. Thanks for sharing.
I’ll have to try it with the flour, Gary! Thanks for sharing!
Recipe was great. For me if it is 30 miinites of reading i tend not want to save the recipe. I am sorry because it turned out great
That “Jump to Recipe” button is helpful, but ensures you’ll skip some super helpful info for making the recipe turn out perfect. So glad you enjoyed the potatoes!
Been trying for years to make fried potatoes that come out like my nanny’s… this is the closest I’ve come! The trick is covering the pan at the start for the steaming then uncovering for the browning I think. I cook them in bacon fat because that’s what she did, that or lard😳. Thanks so much I’m so glad I stumbled up on your recipe, it’s just right👏👏
That’s so great to hear! So glad they turned out great for you, Monica!
I agree
Thanks, Angie!
Loved them and reminded me of my sweet Mama. Thanks for rekindling great food ideas. I did add a little garlic and inion powder with the salt and pepper.
Sweet memories! Thanks, Pam!
My dad and grandfather would make fried potatoes and onions over a campfire when they were hunting. My dad made them for me growing up, too, but his twist was to toss on some Parmesan cheese at the end, clap the lid back on, and leave it just long enough for the cheese to melt.
I’m glad to see your proportions, though! I’ve tried this any number of times and the potatoes just don’t get crispy. Still wonderful, but soft. I may be putting in too many potatoes, IDK. Thanks for the recipe, as always!
You’re so welcome!
I love these potatoes with syrup, along with biscuits and scambled eggs!
excellent! followed recipe exactly including tips. Thank you Stacey
So glad to hear it turned out great for you!
Ok I’m slow lol. I watch 6 every potato I try to fry. After you flip then the first time, do you recover the pan?
No, you just cover for that first go-round. Enjoy!
I love fried potatoes,,,,breakfast or dinner they are super great and with country sausage and baked beans! Yummy
I’m drooling!
I like you love to cook. your meals are always tempting. I was rained is a European background so many of my meals are from the chec republic. But love trying new!!
Just love your blog. You can’t beat fried potatoes and onions. Thanks for this reminder of a delicious side.
Thanks so much, Stacy!!
Hi Stacy,
We’re in Ohio, in our mid 80s, and love your recipes! We make our fried potatoes and
onions just as you do, except we fry them in coconut oil. They are delicious!
Nancy & Dale
Thanks so much, Nancy & Dale!
Good Morning…Stacey..these potatoes with onions….are absolutely ……PERFECTO……
Breakfast….a nice orange, coffee and your potatoes……all done……
Thank you very much….have a wonderful day….♥️😎♥️
Thanks so much, Barbara! You, too!
Delicious 😋 😋 😋 😋 😋
So glad you enjoyed them!
Oh my gosh I grew up eating these. Annette forgot about them. Yours look exactly like my mom instead I making them tonight we used to put creamed peas on top of the potatoes. The piece would have a white sauce with lots of salt and pepper so delicious. Thanks again for the memory.
Yum!
Stacy, I consider bacon grease a must when frying potatoes.
Hi Stacy! I’m from south Alabama and I use you as my
” go to mom recipes”, and this was an amazing side to my bbq porkchops, Thanks!
Darla…
Ha! Thanks, Darla!
Hi there! I don’t do Instagram, but did want to tell you how delicious your recipe turned out! Being full southern, you would think I would have mastered fried potatoes by 70 years old lol! These were sooo good! Thank you for sharing!
I’m so glad you enjoyed it!
I’m 65 and never my fried potatoes been 5 star!!! I think your recipe will help me achieve. Never old enough to not keep learning more!
Hope they’ll turn out great for you!
I make mine just like your recipe in an iron skillet. The only thing I do differently is with the onions—I love them and prefer them cooked in larger pieces; not diced.
There’s just something about cast iron, right!?
It was so good. I put some onion minced. I didn’t have a oin.
Glad to hear you enjoyed it!
These are fantastic! And so easy.
Definitely one of my favorites!
Looks great! I like tators and onions with ketchup. Eggs and bacon!
With ketchup is the best!
Love your recipe for fried potatoes. I am 85 and your fried potatoes are exactly like the way I make mine except I put the onions in at the beginning and they will burn. You never get to old to learn. I am alway inspired by Southern style because I was reared in the South. The Southern way of cooking is awesome.
Thanks so much, Geanette!
Mine definitely burned on the bottom layer. Even the ones that weren’t burned had a bitter burn taste to them. Looking for a difference fried potato recipe.
Hi Liz! Sorry to hear you had trouble. Next time you might want to flip them sooner or turn down the heat a bit.
This is exactly how I fry potatoes. 💕 I didn’t know it was southern though! I made your cheesy chicken spaghetti this week. The pan was cleaned! Your bacon monkey bread is in the oven as I type. My daughter-in-law’s family is visiting. I hope they enjoy it (smells great!).
Sounds like you’re getting some great use of some Southern Bite recipe! So glad to hear you’ve enjoyed them!
Thanks for the memories! I made these fried potatoes tonight and added some cut up ham that I had leftover toward the end. The only change that I would make is to put the onions in later or they will burn as mine did. I would also cut the potatoes a little thinner than I did the next time. Great recipe! It would go great with eggs mixed in at the end also.
Glad to hear you enjoyed them, Danny!
I love these. Cook pretty just the way my moms and grandma showed me. Expect I cut them long like a thick steak fry. I use my onion i chunk those up and mix half them in the bowl and toss everything with a bit of pepper Madeley ground up a bit of garlic and onion powder. And yes I have to put some Tony’s on y’all!!! I mix them up in a bowl I use half crisco hard whit grease and half bacon grease in a iron skillet let that heat really good I will layer the potatoes in bowl and then a bit of the other chunky onion slices and another layer of potatoes and top with the rest of the onion. I cover and let it dry for a bit. Then turn. Cover and cook a bit then turn again. I take the lid off and finish them up let them brown and soften up and just yummy
Now you’ve got my mouth watering!!
Fried potatoes are so delicious! My dad used to fix them and scramble a bunch of eggs and pour them over the potatoes. It would be so good with biscuits or toast and apple jelly.
Yes! You’ve set my mouth to watering!
EXACTLY like my Dad would do when my Mom was gone. Mom didn’t put the eggs on them but when Dad was watching us I knew we would get this treat mmm!
🙂
Can I cook these in an electric skillet?
Yep, that should work just fine, Lisa. Enjoy!
I am making these for Fathers Day in honor of my Dad who I lost this year. You’re recipe looks just like how my momma made them and were his favorite. Thanks for the inspiration!
I’m so sorry to hear that, Kellie. What a sweet way to honor him!
Can you leave the peel on the potatoes while cooking them?
With a thin skinned potato, like a red skin potato, sure. But traditional russets, with a thicker skin, probably won’t work very well.
I always wait until the last 5 minutes or so before adding the onions so they don’t burn and brown to quickly than if you add them at the beginning,.
This photo makes my mouth water!!! We would eat fried potatoes about once a week when I was growing up! Loved them then and still love them now! 🙂
Thanks, Melody!!
They look delicious. Ate them many times as a kid not only from a cast iron skillet but on a wood stone. Today I would add some well browned Italian sausage. I am so allergic to onions but I love them. If someone else has the same problem, I can eat leeks, true Vidalia onions and sometimes a purple Bermuda onion.
Sorry for the misspelling “Wood stove”
Interesting! Thanks for sharing, Myrna!
Why do you always put combine steps 2-10 into Step 2?
It’s practically inconsequential how they’re numbered. My goal is to get folks in the kitchen and recipes that have 20 steps are often quite intimidating for kitchen novices. Regardless, there are far bigger things to get upset about than the number of steps in a recipe.
This is how my Mama fried potatoes. I’m now 72 and I still fry my potatoes like this. Nothing better than fried taters and a big softball sized onion. Now I want some as it’s been a while since I’ve made them. Love watching you cook.
Couldn’t agree more! Thanks, Pat!!
???????? And a couple of over easy’s on top ! ????????????????.
Sounds right perfect to me!
I fry my potatoes like this too. Sometimes I will add extra onions ( we love onions anyway you fix them) and dice up some peppers. Bell peppers, jalapenos, poblanos whatever kind you prefer. Throw in some diced garlic too.
Just depends what is in the fridge. Thank you for the simple but delicious recipes.
Extra onions are always good in my book!
That’s what I do sometimes too! I use bacon grease to fry them. But oh soooooo good! Move over, french fries! 🙃🙃
So good!!
my mother called them saw mill potatoes. back in the 40′ my grandfather worked at a saw mill. most days my mother would tote him his lunch in a pail. several times a week my grandmother would fix him these potatoes. only back then, they used bacon grease. I have been fixing them for the past 50 years. enjoy your site
Thanks, Bo! And thanks for sharing that story with us!
So glad to see your instructions for making fried potatoes, and especially to read the comments from people who use bacon grease like their mothers did. My mom had a special can she poured bacon grease into….it had a strainer at the top when you took off the lid…. she kept it by the stove, and she used some of it to make the best fried potatoes. I’m seventy years old, love to cook and have become quite accomplished at it, but I just haven’t been able to make fried potatoes like mom’s. Maybe now I can!
I hope you’ll try it and it will turn out great for you!!
I can smell this picture….. YUM!
Ha!! Thanks!!
Thank you for all the magnificent recipes. By following your recipes I not only don’t burn anything anymore I actually have results worth eating!! I.am.so.grateful 🙂 lol
That’s some high praise right there! So glad to hear you’ve found the recipes useful!!
Excellent recipe!
Exactly how I fry potatoes.
My mother fried potatoes like this too.
Thanks, Virginia! I’d say I’m in great company!! 🙂
Momma made these several times a week growing up in NC. She always made them in the cast iron pan I have now and always made them with bacon grease. To this day I keep my can of bacon grease by the stove. One good thing about these is you can eat them with any meal – breakfast, lunch, or dinner! Thanks for the walk down memory lane. Love your blog!
Agreed! Thank so much, Nancy!!
Your photo immediately transported me back to when I was growing up in the 60s; these are the potatoes my father would make us Sunday mornings, except he used a big spoonful of bacon grease from the Maxwell House coffee can at the side of the stove instead of the oil in your recipe. Thanks for the memories!
Love that! So cool how food can transport us back like that, right!?
Oh, I remember my mother making these about once a week. Thanks for the memory. . . and the recipe.
You are so welcome! I love how food can do that.
This looks absolutely scrumptious. I fry my potatoes this way too except I haven’t ever done the first step of covering them. I think I will try that because they seem to take an awful long time to cook uncovered. From the times you’ve given they cook faster your way. 🙂
Thanks, Aileen! Covering them does help steam them and they cook a bit faster.
I peel and slice the potatoes and then put them on my extra large cookie sheet covered with parchment paper. This allows me to salt and pepper one side lightly. I baked for 10 to 15 min till a knife can barely go in. Then take out sent cool, I can get hen fry up what I need and refrigerated the rest. I also pre-carmelize onions and add them just before the potatoes are done frying then I hey don’t burn but add a nice flavor…always have extra carmelized onions on hand. You still get your potatoes and onions and the parchment keeps the cookie sheet clean….Enjoy
Thanks for these tips, Roma!
Hi Stacy! I’m from south Alabama and I use you as my
” go to mom recipes”, and this was an amazing side to my bbq porkchops, Thanks!
Darla…