New! Appalachian Fried Potatoes (fried taters)
With their tasty bacon undertones and addictively delicious tender-crisp textures, these Appalachian Fried Taters (fried potatoes) are such a fantastic side dish for just about anything with which you care to serve them.
- Yield: Serves 4 to 6 1x
Ingredients
Units
Scale
- 6 slices bacon, chopped into small pieces
- 2 pounds Yukon Gold potatoes, cut into thin rounds (Russet also work great … use any kind you love, honestly)
- Vegetable or canola oil, as needed
- 1/2 medium onion, sliced
- 1 teaspoon garlic and herb seasoning (optional)
- Salt and freshly cracked black pepper
Instructions
- Cook the bacon in a large, heavy-bottomed (preferably cast iron) skillet until browned and crispy. Set aside for now, leaving the drippings behind.
- Set the heat to medium and add your potatoes. These will take some time to cook and get super tender and crispy themselves, so just be patient and let them do their thing. You can add a little more cooking oil to the pan if things start sticking a bit, or if things look a little dry (I usually do need to add a little oil) Cook, stirring occasionally, for 10 minutes.
- Add the sliced onion, seasoning (if using), and a generous amount of salt and pepper. Continue cooking, stirring occasionally (if you stir too frequently the potatoes won’t get as browned and crisp), until the potatoes are deeply browned and golden, and they’re almost totally falling apart. Usually this take another 12 to 15 minutes, if not longer.Â
- Serve with the reserved bacon over top.