Main & Side Dishes - Southern Vegetable Dinner

Pan Fried Potatoes

Mom would always make pan fried potatoes to go with her greens, peas, and cornbread dinner. I found this recipe that sounds exactly the same.


5-6 potatoes (to make 4 servings)

1 onion (optional), quartered and sliced

Seasonings (salt, pepper, garlic, onion powder, etc) to taste

2 Tablespoons vegetable oil


Any potatoes will do but Mom usually used the Irish or Idaho white potatoes. Peel the potatoes and slice them into round slices of medium thickness. Try to make all the slices about the same thickness so that they will cook at the same rate.

Heat the oil in a large skillet on low-medium heat. If you hear a sizzle when you add the potatoes, turn the heat down a little.

After putting the potatoes in the skillet, add the onions on top and sprinkle with seasonings.

Put a lid on the pan but leave it cracked open a bit. You don’t want to keep all the moisture in but covering helps the potatoes cook faster.

Let the potatoes cook for about 10 minutes, then use a spatula to flip the bottom potatoes up. Shift the potatoes around a bit to get the ones on top down to the bottom. Be gentle or your potatoes will start to fall apart. You will want to flip the potatoes a couple of times while cooking. If the potatoes begin to look dry, add a little more oil.

Take the top off and let them cook just a little longer. This will make the bottom potatoes a little brown and crispy. Take them off the heat and let them cool a little. Then gently flip the potatoes one more time to mix the browned potatoes with the softer ones.

Copyright ©  Mike Perry, 2011