Southern Skillet Fried Potatoes

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Southern skillet fried potatoes are charred, crunchy, and full of flavor. Consider them your new go-to side dish for family dinners or a base component for a breakfast skillet. Loaded with simple flavors, from onion to Italian Herb Seasoning, they pair perfectly with almost anything.

A cast iron pan filled with roasted diced potatoes, mushrooms, and onions, garnished with chopped parsley. A cloth napkin is partially visible underneath the pan.

The Secret to Skillet Fried Potatoes

I wish I could limit it to one factor, but really, the perfect skillet potatoes are like the perfect storm of many little things done right. First, a cast iron skillet. Now, you may be rolling your eyes at me like, “Duh—I knew that.” But for those who have just found me, I’m telling you to pick your best-seasoned skillet with standard edging, not the short or the deep stuff.

Secondly

…the ingredients need to be on point. Salted butter and baby potatoes are your friends. If you only have the larger, more mature yellow or red, you can use those. What you’re wanting is a potato low in starch. I choose Baby Yukon Gold potatoes so I could quarter them and leave the skin on. If dealing with larger potatoes you do run the risk of some middle pieces getting over cooked and more mushy. Yukon gold potatoes also hold their shape nicely.

A skillet filled with roasted baby potatoes, chunks of garlic, and herbs, placed on a wooden table with salt and pepper mills in the background.

Lastly

… use an oil with a high smoking point, like vegetable oil, peanut oil, canola oil, or safflower oil, in conjunction with the butter listed above. Butter by itself has a high smoke point. We’ll get this skillet nice and hot, and the potatoes need to sit for a while after each tossing. We want some char on the potatoes, but not on the entire thing. Using a mixture of the high smoking point oil and butter will give us a good mixture of both flavor, char, and non-char.

A close-up of seasoned roasted potatoes with charred edges, garnished with chopped fresh herbs. The potatoes appear crispy and golden brown.

Ingredients

The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and the recipe to your personal and private recipe box here on Call Me PMc. This way, you’ll never misplace it.

  • Vegetable oil
  • Butter
  • Baby Yukon Gold potatoes. Baby potatoes will cook faster, but you can use larger ones and cut them into 1-inch cubes
  • Yellow onion. I like a Vidalia onion, but you can use any variety.
  • Sea salt or Himalayan salt
  • Black pepper
  • Italian Herb Seasoning
Close-up of roasted potatoes with charred edges, garnished with chopped herbs, being scooped with a wooden spoon.

What to serve with your fried potatoes

A plate of scrambled eggs and roasted potatoes on a wooden table with a pepper grinder and salt shaker nearby.

Equipment

A skillet filled with cooked potatoes and vegetables is on a wooden table. A separate plate with scrambled eggs and a serving of the potato dish is next to it. Salt and pepper shakers are nearby.
A cast iron pan filled with roasted diced potatoes, mushrooms, and onions, garnished with chopped parsley. A cloth napkin is partially visible underneath the pan.

Skillet Fried Potatoes

Easy Skillet Fried Potatoes are made with oil, butter, onions, and delicious Italian Herbs in a cast iron skillet for a smoky char and quick side dish in less than 30 minutes.
Author: Paula
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Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 6 servings
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Ingredients

  • 3 Tablespoons vegetable oil
  • 1 Tablespoon butter
  • 1 pound baby Yukon Gold potatoes quartered
  • 1 small yellow onion diced
  • 2 teaspoons sea salt fine
  • 1/2 teaspoon pepper finely ground
  • 1 Tablespoon Italian Herb Seasoning

Instructions

  • Quarter the potatoes into 1-inch chunks. Heat the oil and butter in a 10 to 12 inch skillet on the stovetop over medium heat. Once the butter is melted, add the potatoes and toss to coat with oil and butter. Once coated, arrange in a single layer as best as possible.
  • Cover with a tight fitting lid and allow to cook on medium-low for ten minutes. After which, flip the potatoes and add the diced onion. Cover and cook for another five minutes.
  • Add all the spices and do a final flip of the potatoes and onions. Cook uncovered for another five minutes. Test with a fork for doneness. Use a set of tongs as needed to brown any sides that were missed.
  • Garnish with fresh herbs if desired.

Nutrition

Calories: 85kcal | Carbohydrates: 16g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 796mg | Potassium: 361mg | Fiber: 2g | Sugar: 1g | Vitamin A: 76IU | Vitamin C: 16mg | Calcium: 29mg | Iron: 1mg
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