Vern's Southern Fried Potatoes
Try this Vern's Southern Fried Potatoes recipe, or contribute your own.
Try this Vern's Southern Fried Potatoes recipe, or contribute your own.
- Carbohydrate 2.5685 g
- Cholesterol 0 mg
- Fat 17.0275 g
- Fiber 0.467500013113022 g
- Protein 0.3025 g
- Saturated Fat 2.21271 g
- Serving Size 1 1 Serving (45g)
- Sodium 39.858 mg
- Sugar 2.10099998688698 g
- Trans Fat 0.823529999999999 g
- Calories 161 calories
Step-by-step
- Wash and prepare the potatoes.
- Wipe dry, slice into 1/8 inch slices.
- I use a hand held slicer, works great.
- Can also use to slice the onion, add more onion if you like.
- Will need to add more cooking oil at about 4 or 5 tbsp.
- This will use a lot of oil.
- Using a large cast iorn skillet, place on medium high heat, with oil in.
- When oil gets hot eoungh to start frying place the potatoes in slowly as not to splitter.
- With all the potatoes in salt and pepper.
- Place a heave lid on the skillet and cook for about 5 or 6 minutes, browning on one side.
- Turn them over to brown on the other side.
- Salt and pepper again.
- After 5 - 6 minutes on this side, stir and flip the potates, salt and pepper again to taste this time, place the lid back on and reduce the heat to medium low and simmer for 10 minutes.
- Stir and flip again, salt and pepper again to taste, at this point I (MYSELF) prefer to pepper a little more now.
- I love a lot of black pepper.
- When done to your liking remove from heat and serve Hot.
- Serve with: Vern's Southern Style Buttermilk Biscuits, and/or Vern's Southern Style Red Beans and Rice with Sausage and Ham Hocks and/or Vern's Southern Style Tomato Gravy and/or Vern's Southern Style Spaghetti and Meatballs.
- Try a fryed potato sandwich.
- add Ketchup.
Can this method be doubled without crowding the pan? Doubling starchy vegetables requires switching from a standard skillet to a wide, heavy-bottomed roasting pan or cooking in two distinct batches to maintain direct contact with the conductive metal. Russet potatoes release significant moisture, meaning overcrowding traps steam and yields limp slices instead of a crisp exterior. Cast iron remains the absolute best vessel for this preparation because its thermal mass stabilizes oil temperature when cold tubers hit the hot fat.
Slicing tubers uniformly to one-eighth inch guarantees even heat penetration. Mandolines speed this task considerably while preventing the uneven thickness that occurs with a standard chef's knife. Oil absorption scales non-linearly when adding volume, so increase the fat gradually rather than dumping it all in at once. Potatoes act like sponges initially, releasing oil back out as the starches gelatinize and form a crust during the covered browning phase.
Covering the pan traps steam to rapidly soften the interior flesh before the final uncovered crisping stages. Lowering the heat to medium-low halfway through prevents the exterior from burning before the centers cook through entirely. Black pepper applied in stages mellows differently than pepper added solely at the finish. Coarse kosher salt draws out surface moisture efficiently, assisting the Maillard reaction necessary for deep golden coloration.
Refrigerating extra portions creates dense remnants that excel when repurposed into a morning hash. Cold storage retrogrades the starches, making these slices firm enough to withstand a second crisping in hot bacon fat or butter without disintegrating. Pressing the leftovers flat into a hot skillet recreates the structural integrity lost during initial storage.
