If you love Southern cooking as much as I do, you're going to fall in love with these Skillet Fried Potatoes. They're golden, crispy, and absolutely satisfying with every bite. The smell alone brings ...

Quarter 1 pound red or Yukon gold potatoes lengthwise, then cut each piece crosswise into 1-inch wide chunks. Heat 2 tablespoons vegetable oil in a 10 to 12-inch cast iron skillet over medium heat ...

EAU CLAIRE, Wis. (WEAU) - With back-to-school in full swing, Sarah Agena, with the Wisconsin Potato and Vegetable Growers Association, shares a recipe for those busy nights. Heat 1 tablespoon oil ...

For the fried potatoes. Wash the potatoes. With the skin still on, cut the potatoes in about 1-inch pieces. ... While still in the skillet, top the egg and potato mixture with the shredded cheese.

Add oil to skillet, and heat over medium-high. Add potatoes in an even layer, and sprinkle with remaining 1/4 teaspoon salt. Cook until potatoes are golden brown on both sides, about 6 minutes ...

The Best Skillet for Fried Potatoes. The best skillet for fried potatoes is the pan that has the best-fitting lid — you want one that will keep the steam in instead of letting it leak out.

Even though it’s a humble side dish, pan-fried potatoes are always the first thing to get gobbled up at dinnertime. There’s something about the way the crispy outsides give way to fluffy, tender ...

Crispy Skillet-Fried Potatoes. The secret to these impossibly crispy potatoes? Not baking or boiling. All you need is a skillet and a lid (yes, really) to pull off these perfect spuds. Prep time 5 ...