Southern Fried Potatoes
I almost always zap my potatoes in the microwave before frying them – just until they are slightly tender. The nice thing about this method is that I have time to slice onions, peppers, heat my oil, work on other food, etc. etc.
This particular recipe uses red potatoes but I make it with good old fashioned Idaho russet taters too. Although I don’t favor sour cream on my potatoes, I’m sure it would be tasty for those who enjoy it.
I can never have too many potato recipes. We absolutely love them, even though they’ve gotten a bad rap over the last few years. According to the USDA Dietary Guidelines a serving of potatoes is 1 cup diced. For an individual with diabetes, a serving is 3 ounces (a small potato). Blast those carbs, why must you taste so darn good?!
Southern Fried Potatoes compliment many dishes, are easy to cook and are a favorite on any table. This recipe use a cooking hack that works for most fried potatoes.
- 2 Tablespoons vegetable oil
- 1 Onion - sliced, minced or chopped
- 1 Red Bell Pepper, diced
- 1 Clove Garlic, minced
- 6 Red-skinned potatoes
- 1/2 teaspoon Chili Powder
- 1/2 teaspoon Ground Paprika
- Salt & Pepper to taste
- Wash potatoes and poke holes with a fork. Cook in the microwave for 5-7 minutes or until just tender. Cut into 1/2" pieces - caution, potatoes will be hot.
- Heat oil in a large nonstick skillet over medium heat. Add onion and sauté until tender. Add the red pepper and garlic and cook for 1 minute longer.
- Add the potatoes, chili powder paprika, salt & pepper.
- Cook for about 8 to 10 minutes, turning occasionally, until nicely browned.
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