So, I’ve tried the whole keto diet thing in the past, but I couldn’t make it stick. Why you ask? Well, to put it in perspective, bread and potatoes. Two of my all time favorite foods. Yes, I made some very tasty keto renditions of bread, but never could recreate the deliciousness of potatoes. There’s something about cauliflower that just doesn’t scream “I’m a beautiful potato!” So, that being said, fair warning, these fried potatoes are NOT keto friendly, but are absolutely delicious enough to make you not care either way!
So, obviously, for this recipe, we are going to need potatoes! Peel ’em, wash ’em, chop ’em up – prep is now finished! We are going to get out that beautifully seasoned cast iron skillet (if you don’t have cast iron, don’t sweat it; a regular large skillet will also work), and we are gonna melt some unsalted butter in it.
When the butter and skillet are nice and warmed through, add the chopped potatoes. Give them a toss to coat them in butter and keep them from sticking. It’s important that you don’t add too many potatoes at one time. A nice even layer in the skillet prevents overcrowding. If you don’t have a large enough skillet to have only the even layer in the bottom, you will have to cook them in batches. Overcrowding the potatoes leads to mushy, soggy sadness!
The key to nice, crispy, brown exteriors to fried potatoes is not to continuously stir them. Let them sit for a few minutes, butter bubbling up around them, between stirring them. If they are starting to stick or the skillet is starting to look too dry, add small amounts more of butter. Once the potatoes are starting to brown, add seasoned salt and toss to evenly coat.
The potatoes are done when they are nice and browned and bigger pieces are easily pierced with a fork. They are now ready to serve alongside your favorite dish! We love these with a good steak and fresh warm rolls! What do you like to accompany your potatoes? Let me know in the comments!
Fried Potatoes
Ingredients
- 4 medium potatoes
- 2 Tbsp butter unsalted
- 1/2 tsp seasoned salt (more to taste if desired)
Instructions
- Peel and wash potatoes.
- Chop potatoes in ~1/2 inch cubes.
- Melt butter in large skillet (I prefer cast iron), and when skillet is warm, add potatoes and stir to coat with the butter.
- Don't add too many potatoes at a time. Use a skillet big enough that the potatoes make a single layer in the skillet. If your skillet is not big enough, you might need to do 2 batches.
- Stir potatoes around every few minutes to prevent sticking or burning. If potatoes start sticking or the skillet looks dry, add a small amount more of butter. Continue to toss potatoes in the butter every few minutes until thicker pieces can easily be pierced with a fork and the potatoes are nice and brown.
- Add the seasoned salt (more or less per your taste) and mix the potatoes in the salt and butter to evenly coat.
- Serve alongside your favorite choice of meal! We LOVE these with a good steak, another veggie, and fresh warm rolls!
Reminds me of one of my favorite foods from childhood: Grandmur’s “fried Irsh potatoes.” That’s not a misspelling. That’s how she said “Irish.” BTW, try adding some kale to the potatoes when nearly done. It’s amazing how good that combo. Kale is healthy but it needs a lot of help to be desirable to the palate.
Awesome, thanks for the suggestion!