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Southern Fried Potatoes are full of flavor! They are soft on the inside and crispy on the outside. An easy side dish served with lunch or dinner. These make a savory breakfast option as well. Uses simple pantry ingredients and fresh herbs!
I have been making our Stuffed Baked Potatoes a lot lately and needed to mix it up. I asked the kids what kind they wanted and my fried potatoes were it!
Southern Fried Potatoes is a common Southern side dish but it has been adopted by many regions and enjoyed!
When I make these Southern Fried Potatoes, it is magical! They are so good, I mean they are simplicity at its finest. More importantly, my son tells me I make them better than Anthony!
When it comes to cooking versus baking in our house, I NEVER win favorite over dad... It really does feel good and a huge compliment because Anthony is hard to compete with in the kitchen. He is so talented and skilled. He is also fast which is really annoying...
Southern Fried Potatoes go by a few different names; skillet fried potatoes, boiled and fried potatoes, and country potatoes are some.
When I was pregnant, the only thing that I craved was potatoes. Any type, day or night... I have no idea why but I consumed a lot of potatoes during that time.
I don't crave them anymore but I admit that I do eat them alot!
I typically estimate one potato per person when I am cooking with potatoes. Depending on how many you are feeding, what you are serving this recipe with, and how much each person enjoys potatoes will vary.
I highly recommend that you use Russet potatoes for this recipe. They are starchy with thick skin making them ideal for staying held together while being both boiled and fried.
With over 200 varieties of potatoes, not all potatoes can withstand this twice cooked process and will fall apart so definatley something to take into consideration.
Boiling: Wash the potatoes. Leaving the skin on, slice the potatoes into ¼ inch thick slices.
Fill a medium-sized pot about halfway with cold water, add the potatoes and bring to a boil. Turn down to a rolling boil and continue cooking.
Boil potatoes for about 20 minutes or until soft but not falling apart. Once potates are done, strain.
Frying: Using a medium cast-iron skillet, on medium heat add the olive oil. You want the oil to cover the bottom of the pan. Once warm, add the freshly pressed garlic clove to the oil and stir.
Next, add the potato slices. The slices can be close but not overlapping to ensure even cooking. Chop the rosemary, chives, and basil and spread evenly around the potatoes.
Cook on each side for about 10 minutes or until a nice golden brown colour. Add vegan butter as the oil reduces so that the potatoes don't burn.
Serve: Best served warm!
Variations and Substitutions
- You can add onion, either diced or sliced to add flavor. I personally like this one without. The potatoes shine on their own.
- You can use fingerlings instead of russet potatoes.
- Some people like these as Southern fried homefries by cutting the potatoes into cubes but we prefer these as slices.
Do not let potatoes simmer. You want them on a roiling boil. If they sit in simmer for longer than needed, they will become soft and break apart.
Every stovetop heats differently but you want to cook each side until you get that beautiful golden brown color. If you aren't sure, poke a few potatoes with a fork, you want them to feel soft on the inside and nice and crispy on the outside!
Since these are so versatile, they can be enjoyed in countless ways.
- Makes an awesome breakfast served with this vegan bacon!
- Add sauteed vegetables.
- Serve as a side to your favorite dishes, like this Black Bean Burger!
Refrigerator: Store in the fridge for 3-4 days in an air-tight container.
Re-heat: Our recommended way to re-heat is in our cast-iron skillet with a bit of oil until warm.
These can easily be re-heated in the microwave for 45 seconds. Time will vary depending on your microwave and it is best to stir them halfway.
If re-heating in the oven spread the potatoes slices evenly on a lined baking sheet and place in over for 5-10 minutes at 250 degrees.
Down South, it is typical to see bacon grease used but since we are vegan we use extra-virgin olive oil and vegan butter.
We highly recommend and only use our cast-iron skillet. You can purchase one off Amazon or many local stores carry them.
If you are looking for other vegan side dishes, here are a few of our favorites. They are all gluten-free as well!
We would love to know if you tried this Southern Fried Potatoes or any other recipe on our site! Leave a comment and rate it below. Don’t forget to follow us @coupleofseeds on Instagram.
Southern Fried Potatoes
- Cast iron pan
- Medium size pot
- 4 potatoes Russet
- 1 clove garlic fresh
- 4 tablespoons olive oil extra-virgin
- 3 tablespoons vegan butter
- 1 teaspoon chives fresh
- 3 leaves basil fresh
- 1 teaspoon rosemary fresh
- Wash potatoes. Cut potatoes into thick slices. Approximately ¼ inch thick.
- Fill medium sized pot half way with water, add the potatoes and bring to rolling boil.
- Turn down to a rolling boil and cook for 20 minutes or until soft. Strain.
- Heat a medium sized cast-iron pan on medium heat. Add oil and garlic.
- Add sliced potatoes evenly into pan making sure not to overlap.
- Place fresh herbs around the potatoes to add flavor.
- Cook on each side for about 10 minutes or until golden brown.
- When you notice the oil is reducing, add small amounts of vegan butter at a time.
Nutritional information provided is based on third-party calculations and should be considered estimates. Actual nutritional content will vary depending on brands used, measuring methods, portion sizes and more.