Let's go back, I want to take you all the way back home with some Southern Fried Potatoes and Onions fried in Salt Pork better know as "Fat Back". Oh my goodness! I can smell the kitchen now. I couldn't wait for the salt pork skin to come out the pain so I could it them. Little strips of salty goodness. Mouth watery, can't wait for the first fork full of luscious soft potatoes some of them would have the crusty brown edge. Fried potatoes and onions were always the Friday night dinner with Fried Fish and cornbread or spoonbread. My mom's cornbread taste like cake and I always poured syrup on mines. Ahhhhh! those were the good old days.
This recipe is my mom's recipe but, you can make this your own especially if you like green peppers or red peppers. I have seen other family members use bell peppers. Mama Alice didn't so my recipes did not include them. I hope you enjoy.
Did You Know!
If you soak potatoes in hot water it causes the starch in the potato to react making it harder to separate from the potatoes. This the reason it is suggested to soak potatoes in cold water to help remove excess starch. Too much starch can inhibit the potatoes from cooking evenly and also can create a sticky or gummy texture on the outside of the potatoes.
Frequently Asked Questions
Can I freeze fried potatoes and onions?
Always allow the potatoes and onions to cool completely. Place them in an airtight freezer zip lock bag or proper container for at least three months. Allow the potatoes and onions to thaw in the fridge over night before reheating.
How long can I keep fried potatoes and onions in the fridge?
Properly store your fried potatoes and onions in an airtight container and they should safe up to three to four days.
Can I reheat fried potatoes and onions in a microwave?
Fried potatoes and onions can be reheated in the microwave, oven, or air fryer.
Ingredients Southern Fried Potatoes & Onions
Russet Potatoes- you can use Yukon gold potatoes they have less starch but Russet potatoes are crispier after they are soaked in cold water
Fat Back- is salty and produces the grease to fry the potatoes and onions in. you can use bacon if you don't have fat back
Onions- provides a little sweetness to the dish
Salt & Black Pepper- always enhances the flavor of the potatoes and onions
Let's Cook!
Wash, dry, and peel your potatoes. Place them in cold water to remove the starch and set them to the side.
Place the fat back in the cast iron skillet over medium heat and brown on both side. Remove them from the pain and enjoy the crispy strips of goodness.
Cut the onions into onion rings and cook them in the fat back grease until they are tender.
Drain the potatoes and add them to the skillet. Season with a little salt and pepper. Keep in mind the fat back has salt too. Continue to cook over medium heat
The potatoes will begin to turn golden brown.
Cover the potatoes and turn to low heat for 10 minutes. If you want crispy fried potatoes omit this step.
Uncover the potatoes, they will be tender and ready to serve.
Bon Appetit, ENJOY!
