Amazing 2-Step fried potatoes Secret

Oh, if there’s one thing that signals pure, unadulterated comfort to me, it’s a sizzling skillet full of perfect fried potatoes. Forget fancy dinner party desserts for a minute; this is the food that truly heals the soul. I spent years trying to nail the elusive texture—you know, that shattering crispness on the outside that traps all the fluffy, buttery goodness inside? Well, friends, after burning a few batches and wrestling with soggy messes, I finally cracked the code on these Southern Fried Potatoes. Trust me when I say, once you try this technique, you’ll be making these skillet potatoes multiple times a week. They truly are the best side dish bar none!

Why This Southern Style Potatoes Recipe Guarantees Crispy Potatoes

When it comes to achieving that perfect home fries texture—you know, **Fluffy Inside Crispy Outside**—it’s all about respecting the potato and setting it up for success before it even hits the heat. These aren’t your average toss-and-fry potatoes. We’re focusing on technique here because I want you walking away with golden brown potatoes that truly sing at your table. Forget guessing; these two steps are non-negotiable if you want that diner style potatoes quality!

The Essential Starch Removal Step for Perfect fried potatoes

This is my secret weapon! Before anything else, we soak those diced Russet potatoes in cold water for at least 30 minutes. What happens here is magic: the cold water coaxes out all that excess surface starch. If you skip this, that starch turns gummy when it hits the hot fat, and suddenly you have sticky potatoes instead of crisp ones. Seriously, peel and dice your main ingredients, cover them completely, and walk away. It’s patience paying off!

Choosing the Right Fat for Golden Brown Potatoes

You simply cannot get that deep, rich crust without the right medium. Traditionally, Southern fried potatoes rely on bacon grease, and don’t knock it ’til you try it—it adds incredible savory depth! If you’re going meatless, you need a blend. I use a mix of butter for flavor and a neutral oil like canola or vegetable oil because it has a higher smoke point. You need that fat shimmering hot before the potatoes go in. That initial shock of heat immediately seals the exterior, locking in moisture and building that first layer of glorious crust.

Ingredients for the Best fried potatoes with Onions Recipe

Okay, let’s talk about what you need to pull this off. Part of why I love this recipe so much is that it uses such basic ingredients. You likely have most of this stuff in your pantry already! For the absolute best, most flavorful batch of fried potatoes, you need the right spud and the right fat. Don’t substitute the potatoes—Russets are the gold standard here for that fluffy interior we’re aiming for. Here’s exactly what I have on hand when I fire up the skillet:

• 2 pounds russet potatoes, peeled and diced small
• 1 small sweet onion, diced small
• 1/2 cup bacon grease (or substitute with butter and oil)
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon Creole seasoning (optional, for flavor)

See? Simple! If you skip the bacon grease, make sure you use about 1/4 cup of butter mixed with 1/4 cup of oil for flavor balance. That combination keeps things from burning too fast while still giving you that wonderful buttery fried potatoes flavor.

How to Prepare Crispy fried potatoes: Step-by-Step Instructions

Alright, this is where the rubber meets the road, and honestly, this is the part that turns good potatoes into that unforgettable Pan Fried Potatoes Recipe that tastes just like it came from a classic roadside diner. We are moving quickly from prep into cooking, so have everything ready to go! Remember, speed and minimal stirring are your friends early on.

Soaking and Drying Your Potatoes and Onions Recipe Prep

First things first, if you haven’t done your 30-minute soak (that’s Step 1 in the game plan!), get those diced potatoes submerged in cold water right now. Once they’ve soaked, drain them out thoroughly. Now, this next part is critical: you must pat them bone dry with paper towels. Seriously, moisture is the enemy of crispness! You can dice your sweet onion now, but keep those pieces separate; they go in later.

Achieving the Initial Crust on Your Skillet Potatoes

Get your heavy skillet—cast iron is my absolute favorite here—on medium-high heat. Add your fat and wait until it starts to shimmer, indicating it’s properly hot. Gently place your dry potatoes into the pan. Do NOT dump them all in a giant pile! If you overcrowd the pan, they’ll steam instead of fry. Leave them alone, untouched, for a solid 8 to 10 minutes until you see that beautiful, deep golden-brown crust forming on the bottom layer.

SAVE

Finishing the fried potatoes and Seasoning

Once you have that first crust, gently flip them over. Keep them cooking, stirring only every few minutes, until they are tender all the way through—this usually takes another 10 to 15 minutes. Now we reduce the heat to medium and push the cooked potatoes to one side. Add your diced onions to the empty space and cook them down until they are soft and translucent. Stir everything together one last time, sprinkle on your salt, pepper, and seasoning, and cook for two final minutes. Serve immediately while they are sizzling hot!

SAVE

Expert Tips for Next-Level fried potatoes Success

Look, I want you to succeed, and if you want your fried potatoes to taste exactly like the ones from that nostalgic diner counter, we need to talk about a couple of extra steps. These little cheats elevate “pretty good” to “absolute perfection,” giving you that amazing melt-in-your-mouth interior we all crave. We are aiming for the best Diner Style Potatoes experience right in your own kitchen!

The Par-Boiling Trick for Extra Crispiness

This one is optional, but it’s my golden ticket when I’m planning a weekend breakfast feast. After you soak and drain your potatoes, toss them into boiling water for about five minutes. This slightly cooks the inside. The key is to drain them completely and let them cool down—even chill them—before frying. That cooler, partially cooked exterior hits the hot fat and instantly gets brittle and super crispy. It’s an extra step, but wow, does it boost the texture!

Serving Suggestions for Your Home Fries

Honestly, these crispy beauties are so good they really don’t need anything else, but why stop a good thing from getting better? Since these Home Fries are so versatile, they fit into any menu. For breakfast, they are the *only* way to go—serve them right alongside scrambled eggs and bacon, or heap them next to a stack of flapjacks. If you are serving them as a Side Dishes for Dinner, try pairing them with meatloaf or classic fried chicken. They are a fabulous canvas for whatever you are craving!

SAVE

Storage and Reheating Instructions for Buttery Fried Potatoes

Even the best Buttery Fried Potatoes sometimes have leftovers, which is dangerous because they are so tempting! If you do manage to save any, you must treat them right when reheating them. Please, for the love of crispiness, do not put them in the microwave first. That steam will instantly turn your glorious crust into mush.

The best way to bring them back to life is either back into a dry, hot skillet or spread out on a baking sheet in a 400°F oven for about 5 to 7 minutes. You are trying to re-sear that exterior layer. They won’t be *quite* as perfect as fresh, but they will certainly be miles better than soggy microwaved ones. Store your leftovers tightly sealed in the fridge for up to three days!

Frequently Asked Questions About Making fried potatoes

I get so many questions about these potatoes—I love that everyone wants to make them! It means they are truly a universal comfort food favorite. Whether you are looking for quick tips or trying to understand the science behind the perfect fry, I’ve gathered a few of the most common ones right here. If you’re looking for more inspiration for similar dishes, check out my collection of Easy Potato Recipes!

Can I use sweet potatoes instead of russets for fried potatoes?

You absolutely can, but you need to adjust! Russets are starchy, which helps them fluff up inside. Sweet potatoes are higher in moisture and sugar, meaning they will brown and potentially burn much faster. Keep the heat lower than you would if you were making classic Diner Style Potatoes, and keep a closer eye on them!

How do I prevent my fried potatoes from getting soggy?

This comes down to two things we talked about: the prep and the pan temperature. Make sure you soak those spuds to get rid of excess starch, and then follow up by patting them completely, absolutely dry. Then, the fat absolutely has to be shimmering hot before they go in the skillet. If the pan is cold, the potatoes just soak up the grease before they get a chance to crisp!

Nutritional Estimates for Southern Style Potatoes

I always like to give a little heads-up about the nutrition when we’re cooking with something as wonderfully rich as bacon grease, right? While real, honest-to-goodness food is my focus here at Pure Cooking Joy, knowing what’s in your bowl doesn’t hurt! These estimates are based on the ingredients listed above, assuming four servings. Keep in mind, if you substitute some of the bacon grease for oil, those numbers will shift slightly.

Here’s a breakdown for a single serving of these addictive Southern Style Potatoes:

• Serving Size: 1 serving
• Calories: 350
• Fat: 20g
• Saturated Fat: 7g
• Carbohydrates: 38g
• Protein: 5g
• Sodium: 450mg
• Sugar: 3g

It’s rich, it’s comforting, and it tastes like pure joy. That’s what matters most when we bring these potatoes to the dinner table!

SAVE

Share Your Crispy Potato Creations

Whew! Now you know all my secrets for making truly spectacular fried potatoes. I really hope you get a chance to try this technique soon, especially if you’ve struggled with soggy potatoes in the past. When you do make a batch of these crispy skillet potatoes, I would absolutely love to hear about it! Snap a picture and tag me when you share it online, or just leave a quick comment below telling me how they turned out. Seeing your kitchen success is what gives me pure cooking joy! Don’t forget to connect with us over at Pure Cooking Joy on Facebook—I love seeing what you’re whipping up!

Southern Fried Potatoes with Onions: Crispy Outside, Tender Inside

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

I am so glad you are here. This recipe for Southern Fried Potatoes delivers shatteringly crisp edges and a velvety interior. We use simple ingredients and smart techniques to create this comfort food side dish that is perfect for breakfast or dinner.

• Author: purejoyalex
• Prep Time: 15 min
• Cook Time: 30 min
• Total Time: 45 min
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Pan Frying
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 2 pounds russet potatoes, peeled and diced small
• 1 small sweet onion, diced small
• 1/2 cup bacon grease (or substitute with butter and oil)
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon Creole seasoning (optional, for flavor)

Cook Mode Prevent your screen from going dark

Instructions

1. Prepare the potatoes: Place the diced potatoes in a bowl and cover them completely with cold water. Let them soak for at least 30 minutes. This step removes excess starch and helps achieve a crispier exterior. Drain the potatoes well and pat them completely dry with paper towels.
2. Heat the fat: Place a large, heavy-bottomed skillet (cast iron works best) over medium-high heat. Add the bacon grease and let it heat until it shimmers.
3. Cook the potatoes: Add the dried potatoes to the hot skillet in a single layer if possible. Do not overcrowd the pan; work in batches if necessary. Let the potatoes cook undisturbed for 8 to 10 minutes until a deep golden-brown crust forms on the bottom.
4. Flip and continue cooking: Gently flip the potatoes. Continue cooking, stirring occasionally, until they are tender throughout and golden brown on most sides, about another 10 to 15 minutes.
5. Add aromatics and seasoning: Reduce the heat to medium. Push the potatoes to one side of the skillet. Add the diced onion to the empty space and cook until softened and translucent, about 5 minutes. Stir the onions into the potatoes.
6. Finish the dish: Sprinkle the potatoes and onions with kosher salt, black pepper, and Creole seasoning. Stir everything together one last time. Cook for 2 more minutes to let the seasonings adhere.
7. Serve immediately as a delicious side dish for breakfast or dinner.

Notes

• For extra crispiness, you can par-boil the drained potatoes for 5 minutes before drying and frying. Cool them completely before frying.
• If you do not have bacon grease, use a combination of butter and a high smoke point oil like canola or vegetable oil.
• This recipe makes excellent Diner Style Potatoes when seasoned simply with salt and pepper.

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 3
• Sodium: 450
• Fat: 20
• Saturated Fat: 7
• Unsaturated Fat: 13
• Trans Fat: 0
• Carbohydrates: 38
• Fiber: 4
• Protein: 5
• Cholesterol: 20