Homestyle Southern Pan Potatoes

In a southern tradition, these pan potatoes are something that has been passed down from generation to generation. They are easy to make and was a staple in every kitchen in the south at one point or another. It would be served at breakfast or at dinner. This recipe, in particular, was passed down to me. I love these pan potatoes. Everyone loves these pan potatoes.

I have adapted the traditional recipe and added more seasoning and herbs to spruce them up. On most occasions, i make them the traditional way. It never fails to please.

INGREDIENTS:

3 large russet potatoes Peeled and cubed into 1-inch cubes.

salt and pepper to taste

1/2 cup cornstarch or flour

REVISED INGREDIENTS TO ADD IN:

1 tsp seasoning salt

1 tbsp dried parsley

1 tbsp basil

1 tsp garlic powder

1 tsp onion powder

DIRECTIONS:

1. In a large bowl add the potatoes, salt, pepper, and flour. Combine well to coat the potatoes evenly.
2. At this point, you can add any flavors you like. Add them in and toss to coat evenly.
3. Heat a large cast iron or large non-stick skillet over medium heat. Add in about 1/4 cup oil. I use coconut oil but you can use whichever you like.
4. When the oil begins to ripple add in about half of the potatoes making sure not to overcrowd the pan. If you overcrowd the pan it will result in the potatoes steaming instead of frying. So make sure not to overcrowd the pan.
5. Let potatoes cook for about 10 minutes on one side until nice and golden before flipping over. Allow cooking about 8 to 10 minutes longer. The potatoes will be soft inside and nice and golden brown on the outside. You can toss in between cooking times to ensure the potatoes do not stick but allow the potatoes to sit and cook a while before flipping. If you constantly toss the potatoes will fall apart.
6. when the potatoes are soft and golden remove from the pan and place on a paper towel or hand towel to cool and catch excess oil. At this point, you can cook the other half of the batch.

Serve warm. These little potatoes are always a hit. You can omit the flour and bake them at 425* until soft and golden. Remove and let cool slightly before serving.