Crispy and Delicious Southern Fried Potatoes (Print version)

Golden Southern fried potatoes with crisp edges, tender centers, sweet onion, and simple skillet seasoning.

# Ingredients:

For the potatoes

01 - 2 1/2 lb (1.1 kg) russet potatoes, peeled or scrubbed well
02 - 1 medium yellow onion, diced or thinly sliced
03 - 1/4 cup (60 ml) vegetable or canola oil
04 - 1 tablespoon strained bacon grease, optional
05 - 1 teaspoon kosher salt, plus more to taste
06 - 1/2 teaspoon black pepper
07 - 1/2 teaspoon paprika, optional

For serving

08 - 2 tablespoons chopped parsley or sliced green onion, optional
09 - Hot sauce or ketchup, optional

# Instructions:

01 - Cut the potatoes into even 1/8-inch rounds. Pat away surface moisture with a clean towel if the slices feel wet.
02 - Place a large cast iron skillet over medium-high heat. Add the oil and optional bacon grease, then heat until the oil shimmers.
03 - Add the potatoes in an even layer and scatter the onion over the top. Cover and cook for 7-8 minutes without stirring much.
04 - Remove the lid. Sprinkle with salt, black pepper, and paprika. Turn the potatoes gently with a wide spatula.
05 - Cook uncovered for 12-15 minutes, turning only 2 or 3 more times, until the potatoes are tender inside and browned at the edges.
06 - Transfer to a paper towel lined plate if needed. Taste for salt, add parsley or green onion if using, and serve hot.

# Good to know:

01 - Best served immediately while the edges are crisp.
02 - Slice the potatoes evenly so thin pieces do not burn before thick pieces soften.
03 - Cook in two batches if your skillet is crowded.

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