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Crispy Southern Fried Potatoes with Onions

A white bowl filled with golden brown, crispy fried potatoes mixed with caramelized onions.
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Make delicious, old-fashioned fried potatoes that are golden brown and crispy on the outside with a tender interior. This recipe uses bacon grease for authentic flavor and is perfect as a breakfast side dish or dinner accompaniment.

Ingredients

Scale
  • 2 pounds Russet potatoes, peeled and diced small
  • 1 small sweet onion, diced small
  • 1/2 cup bacon grease (or substitute with vegetable oil for a lower fat option)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon Creole seasoning (optional, for flavor)

Instructions

  1. Prepare the potatoes: Peel and dice the potatoes into small, uniform pieces, about 1/2 inch thick. Rinse the diced potatoes in cold water until the water runs clear. Drain them well and pat them completely dry with paper towels. This step helps achieve crispy fried potatoes.
  2. Heat the fat: Place a large, heavy-bottomed skillet (cast iron works best) over medium heat. Add the bacon grease and let it heat until it shimmers.
  3. Cook the onions: Add the diced onion to the hot grease and cook for 3 to 5 minutes until they soften and become translucent. Remove the onions from the skillet and set them aside, leaving the grease in the pan.
  4. Fry the potatoes: Increase the heat to medium-high. Carefully add the dried potatoes to the hot skillet in a single layer if possible; work in batches if necessary to avoid overcrowding. Do not stir immediately. Let the potatoes cook undisturbed for 8 to 10 minutes until a deep golden-brown crust forms on the bottom.
  5. Continue cooking: Stir the potatoes gently, scraping the bottom of the pan. Continue cooking, stirring every 5 to 7 minutes, for another 15 to 20 minutes, until the potatoes are tender when pierced with a fork and deeply golden brown all over.
  6. Season and finish: Reduce the heat to low. Return the cooked onions to the skillet. Sprinkle the potatoes and onions with kosher salt, black pepper, and Creole seasoning (if using). Stir gently to combine and cook for 1 more minute to heat through.
  7. Serve immediately as your best fried potatoes side dish.

Notes

  • For extra crispy fried potatoes, soak the diced potatoes in ice water for at least 30 minutes before rinsing and drying. The starch removal is key.
  • If you do not have bacon grease, use a high smoke point oil like canola or vegetable oil, or use butter mixed with a little oil for flavor.
  • To achieve diner style fried potatoes, ensure your skillet is very hot before adding the potatoes. Do not stir them too often; patience creates the crust.

Nutrition

Find it online: https://kingscook.com/crispy-fried-potatoes-southern-style-recipe/