Southern Fried Potatoes and Onions in an Iron Skillet
Cast iron fried potatoes and onions are more than just a side dish. They are a culinary ballad of the South, crisp on the outside, tender in the middle, and rich with memories in every bite.
Equipment
- Seasoned Cast Iron Skillet
Ingredients
- 4 medium-sized russet potatoes washed and evenly sliced
- 1/2- 1 medium onion thinly sliced (this is a must for that iconic taste)
- 4 tablespoons vegetable oil or bacon grease for the true southern touch
- Salt and pepper to taste
Instructions
- Wash your potatoes and peel them. Slice them evenly.
- Slice onion.
- Place the sliced potatoes and onions in a medium bowl.
- Next, heat your seasoned cast iron skillet on medium heat.
- Add the vegetable oil or bacon grease, letting it warm and shimmer.
- Using bacon grease infuses our skillet fried potatoes and onions with an added depth of flavor.
- Note: Wait for the oil to shimmer but not smoke. If unsure, drop a small potato slice; if it sizzles immediately, the oil is ready.
- Once the oil is hot add the potatoes and onions, sprinkle with salt and pepper.
- Cover and let the potatoes and onions sizzle undisturbed for around 4-5 minutes or until they flaunt a golden-brown hue.
- Gently flip, cover, and repeat for the other side, cooking for about 3-4 minutes. Depending on the size you slice your potatoes and the heat you're cooking them you may need to cook them a bit longer. It varies.
- Once you've got that beautiful golden brown on both sides and they are tender, take them out of the skillet and set them on a plate lined with paper towels.