Old Fashioned Country Style Fried Potatoes

Prep Time
Cook Time
1h 15m
Ready In

"A simple and tasty way to serve potatoes, these are wonderful for breakfast or brunch, and also make a delicious light supper dish served with cold meats and salads. I add granulated dried garlic for ease, but fresh garlic is also delicious, as are a few chopped shallots too! "

Original recipe yields 6-6 servings


  • Serving Size: 1 (146.9 g)
  • Calories 105
  • Total Fat - 7.7 g
  • Saturated Fat - 1.4 g
  • Cholesterol - 0 mg
  • Sodium - 25.9 mg
  • Total Carbohydrate - 8.4 g
  • Dietary Fiber - 1.3 g
  • Sugars - 1.9 g
  • Protein - 1 g
  • Calcium - 20.5 mg
  • Iron - 0.4 mg
  • Vitamin C - 7 mg
  • Thiamin - 0 mg

Step 1

In a large cast iron frying pan or skillet, heat the oil and butter over medium- to high heat. Add the potatoes and cook with a lid on, stirring occasionally until the potatoes are golden brown - about 30 to 45 minutes depending on the type of potatoes used. Take the lid off for the last 10 minutes of cooking. If using fresh garlic, add now and cook for a further 5 minutes, until the garlic is soft.

Step 2

Season with salt, pepper, granulated garlic and paprika or cayenne pepper, and serve on an attractive platter or plate. Sprinkle freshly chopped parsley over the top and serve hot, with bacon, eggs, cold meats, salads, sandwiches etc.

Tips & Variations

No special items needed.



Just took these off the stove. Very easy and tasty. Now I have another recipe for the extra potatoes I always cook. I used chopped garlic and it went great with chopped red onion. This can be used along side so many dishes I make. Tonight its going with chicken wraps. Thank you for submitting this. Will be making it again.

review by:
(14 Jan 2012)


This is my 'go to' recipe for breakfast potatoes. You can make them in any pan you want...but I believe the cast iron skillet makes all the difference. Sometimes I use Chili Powder, sometimes I add a few diced green peppers. Never have any leftovers...

review by:
(18 Oct 2011)


I made this the other night to go along with some pork tenderloin, very good dish, one I grew up making. The only change I made was to add diced green pepper. Will make again.

review by:
(26 Sep 2011)