Aimee Fortney's Easy Fried Potatoes - WSMV News 4

Aimee Fortney's Easy Fried Potatoes

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Per requests made on my Not the Perfect Cook Facebook page, I'm showing viewer Susan Gunn how to make Fried Potatoes. Viewers, send your requests, and I'll will try to incorporate them into the segments!

  • 1 tablespoon olive oil
  • 1 small (or 1/2 large) white or yellow onion, diced
  • 1 clove of garlic, minced (optional)
  • 4 large potatoes (I used Russet, but you can use any kind) cut into chunks
  • 1/2 teaspoon kosher salt (more to taste, if needed)
  • 1 teaspoon freshly cracked black pepper
  • 1 tablespoon melted butter (only optional if you want the taste of butter added)

Wash and peel your potatoes, then cut into cubes or chunks. (If you enjoy the skin, you may leave the skin on the potatoes.) Place potatoes in a bowl and cover with water.

Shake the potatoes gently, then drain the water. Pour the potatoes onto a towel or paper towels and blot dry. (You want to remove all of the water.)

In a large skillet, heat your oil over medium heat, then add the onion. (The onion and garlic are optional, but add a lot of flavor!) Cook the onion for about three minutes, then add your potatoes.

Gently stir with your spatula or wooden spoon, then allow your potatoes to cook anywhere between 25 and 30 minutes. You only want to stir your potatoes two to three times total because this will allow them to get good and crisp. Season with salt and pepper.

If you desire the taste of butter, melt 1 tablespoon of butter, then drizzle over the cooked potatoes. These are wonderful for breakfast/brunch/lunch or dinner! (They are also delicious at room temperature.) Mix leftovers into a burrito or omelet.

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