Pan Fried Country Potatoes
Here's an easy recipe I make a lot for our family in the summer. Goes great with fried catfish, steaks, or even a simple dish like Goulash.
Servings: 6
Calories: 143kcal
Ingredients
- 6 medium Yukon potatoes cubed with skin on
- 3 tablespoons vegetable oil
- 1 cup sweet onion chopped
- 1/2 cup green bell pepper chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons olive oil as needed
- 2 tablespoons fresh parsley chopped
Instructions
- Gather the ingredients so you have everything close at hand on the counter or table.
Prepare the Ingredients
- Using a paring knife, wash and cube 6 medium Yukon potatoes, leaving the skins on but removing any eyes. Place on a microwave-safe plate. Add 1-2 tablespoons of water to help steam. Cook in the microwave on high for 8-10 minutes, until the potatoes start to turn tender. Drain off any water.
- While the potatoes are cooking, prepare the rest of the vegetables. Coarsely chop 1 cup sweet onion and 1/2 cup green bell pepper.
Fry the Potatoes
- Heat a large cast iron skillet with 3 tablespoons vegetable oil. Add diced potatoes and allow to cook on high heat for 3-4 minutes. Turn and cook for another 4 minutes until lightly browned. Reduce heat to medium low.
- Add to the potatoes the chopped sweet onion and green bell pepper. Season with 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Mix in with potatoes and allow to cook for 10 minutes until vegetables are tender. (Add 2 tablespoons olive oil as needed to keep oil in the skillet.)
- Cover and simmer for an additional 12-15 minutes more until ready to serve.
- Add 2 tablespoons fresh parsley before serving. This recipe will serve 4-6 people.
Nutrition
Calories: 143kcal | Carbohydrates: 32g | Protein: 4g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 401mg | Potassium: 779mg | Fiber: 4g | Sugar: 3g | Vitamin A: 163IU | Vitamin C: 47mg | Calcium: 30mg | Iron: 2mg
