Potatoes are awesome. Fried potatoes are even more awesome because they can be served anytime – great with breakfast (fried eggs with ham steaks, can’t you just taste it?). Fried potatoes are great with barbecue – be it chicken, pork, beef – it doesn’t matter. Slow-cooked smokey ribs, sweet summer corn and a big helping of Country Style Seasoned Fried Potatoes – now we’re talking barbecue! These potatoes also go well with oven-baked barbecued pork chops when the grilling season has long since passed. Add some sliced smoked sausage to the skillet and you’ve got an entire meal in a single skillet. For extra-special fried potatoes, add thin slivers of onion during the last few minutes of cooking. Yum!
The best potatoes for country fried potatoes are Russet potatoes. They crisp up nicely while retaining a soft interior. I like to add bacon drippings to the fry pan. This gives your potatoes a wonderful, smokey-salty goodness of bacon without overpowering the flavor of the potatoes themselves. Yeah, I may be a California raised Yankee by birth, but I’ve got the heart of a home-spun country girl.
Country Style Seasoned Fried Potatoes
6 large Russet potatoes, peeled and cubed
Olive Oil to coat potatoes
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
2 tablespoons Bacon drippings
Wash potatoes. Pat dry (if leaving peel ON) or peel potatoes. Cut into cubes, and place in a microwave safe dish. (A 9-inch glass pie pan works well) Coat potatoes LIGHTLY with olive oil. Sprinkle seasoning over potatoes and toss to blend.
Microwave potatoes for about 10-12 minutes, until cooked but still somewhat firm.
Heat a cast iron skillet over medium heat. Rub skillet with bacon drippings. (Olive oil can also be used, just enough to coat the pan). Dump potatoes into warmed skillet and continue to cook until nicely browned and cooked through, scraping the bottom of the skillet and turning the potatoes as necessary to prevent burning or scorching. Potatoes should be crisp on the outside, tender on the inside. When easily cut with a fork, the potatoes are done. Taste and adjust seasoning as necessary.