Basic Southern Country Fried Potatoes For Breakfast, Lunch Or Dinner

by Sherry Riter in Cooking  ,Food,Recipe,Vegetable

Basic Southern Country Fried Potatoes9

Southern Country Fried Potatoes was a standard for my farming ancestors. Potatoes were a basic crop and a cheap way to keep a large family fed, so they served potatoes often and in many forms at mealtime. Of course, we all know that potatoes are loaded with carbohydrates and when processed by the body, they are turned into sugar which makes them a big no-no for diets and diabetics.

I don’t use lard to cook my potatoes, nor do I drown them with salt, so this Southern Country Fried Potatoes recipe isn’t as unhealthy as the artery clogging recipe of my relatives. It is very delicious even without the lard! Actually, whenever I think Alyssa is starting to look too thin, I just make these potatoes a couple times a week to add a few pounds to her slender frame. She still hasn’t figure out my little trick. LOL

 

Basic Southern Country Fried Potatoes Recipe

Start with about ten russett potatoes. Scrub then clean under cold water.

Brown Southern Country Fried Potatoes1

Slice all the potatoes about the same medium thickness to ensure they all are finished cooking about the same time.

Sliced Southern Country Fried Potatoes2

Don’t peel off the skins. They add texture, vitamins and yumminess to the finished dish.

Southern Country Fried Potatoes Sliced3

Add a thin layer of olive oil to a frying pan. You don’t need much! Just add enough to coat the bottom of the pan. Add the potatoes to the pan and flip them all until they are coated with the oil.

OliveOil Southern Country Fried Potatoes4

Add salt and pepper to taste. I’m heavy on the pepper and light on the salt. Make sure you think about who is going to be eating this dish before you add too much of either spice.

Southern Country Fried Potatoes Seasoned6

Cook uncovered on medium until potatoes are tender and brown.

Southern Country Fried Potatoes 7

Yum-my!

Basic Southern Country Fried Potatoes8

Aren’t the Basic Southern Country Fried Potatoes just beautifully delicious?

Basic Southern Country Fried Potatoes9

Oh! You haven’t tasted them yet?

Basic Southern Country Fried Potatoes10

Well, why didn’t you come over and help me cook?!!!

Basic Southern Country Fried Potatoes11

I could use some help in the kitchen, ya know.

Basic Southern Country Fried Potatoes12

Obviously, Alyssa isn’t in the kitchen helping me which is precisely why I am trying to record all the recipes I have served over the years. With her finicky tastes, I learned quite a few little tricks to ensure she ate the right kinds of food AND didn’t get too skinny. Wouldn’t you love having THAT problem? (rolling eyes)

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Basic Southern Country Fried Potatoes are delicious for breakfast, lunch or dinner.

Basic Southern Country Fried Potatoes14

As the bite of food hits your mouth, the sweet flavor of the potato spreads lovingly over your tongue.

Basic Southern Country Fried Potatoes15

I love the texture of the potatoes when they are cooked this way.

Basic Southern Country Fried Potatoes16

There isn’t anything as wonderful as a warm breakfast with a side of Basic Southern Country Fried Potatoes first thing in the morning. Hmmmm…well, maybe I shouldn’t say “anything.” ;) This dish can really put a smile on my face and obviously, it is very easy to prepare.

Basic Southern Country Fried Potatoes17

(chewing a big bite of Basic Southern Country Fried Potatoes)

This is so yummy ya’ll, so you definitely need to try it!

Hey! Bring back that plate of Basic Southern Country Fried Potatoes! I meant for you to try cooking them yourself, not taking the potatoes that I have cooked!

Where are the food police when you need them?!

Come ba-a-a-a-a-ack!
 

Basic Southern Country Fried Potatoes

Ingredients:

10 russet potatoes, sliced
6-7 tablespoons of olive oil
1 teaspoon salt
1 teaspoon black peeper

Directions:

Start with about ten russett potatoes. Scrub then clean under cold water. Slice all the potatoes about the same medium thickness to ensure they all are finished cooking about the same time. Don’t peel off the skins. They add texture, vitamins and yumminess to the finished dish.

Add a thin layer of olive oil to a frying pan. You don’t need much! Just add enough to coat the bottom of the pan. Add the potatoes to the pan and flip them all until they are coated with the oil.

Add salt and pepper to taste. I’m heavy on the pepper and light on the salt. Make sure you think about who is going to be eating this dish before you add too much of either spice.

Cook uncovered on medium until potatoes are tender and brown.

Serve alone or as a side dish for breakfast, lunch or dinner!

 

The Redhead Riter
 

 
 

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Sherry Riter, also known as The Redhead Riter. Sherry is witty, intelligent and addictive as she writes about cooking, family, marriage, failures, blogging tips, art, humor, inspiration, travel, PTSD and aging. Her goal is to inspire, motivate, educate and to make her audience laugh. Sherry embraces being a redhead and helps others to see the redhead point of view…"In some eras redheads were worshipped while others thought us witches. Personally, I like the former and think every day is 'Love a redhead day!'" She can also be found on Facebook, Google+, Pinterest, StumbleUpon, Linkedin, tweeting as @TheRedheadRiter and you can subscribe to her free blog feed.

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