How to Make Southern Fried Potatoes in a Cast Iron Skillet
A Southern Sunday Lunch
This past Sunday I made one of our favorite Southern lunches: fried potatoes, black-eyed peas, creamed corn, fried okra, cornbread, cantaloupe, and a big glass of iced tea. It had been a while since I’d fried potatoes in a cast iron skillet, and I had a new container of beef tallow that I wanted to try.
My husband and I both grew up eating fried potatoes cooked in a cast iron skillet with lard. Then they told us lard was bad for us, so we switched to vegetable oils. Now they say vegetable oils aren’t so great, and beef tallow is making a comeback. Is it any wonder we’re confused? I finally decided to quit worrying about what they say and just cook a good skillet of potatoes!
Why I Tried Beef Tallow
I was curious to see how beef tallow would compare to the way I remembered fried potatoes tasting years ago. It didn’t disappoint. The potatoes turned out just like I remembered—soft and tender on the inside with crispy, golden brown edges.
They’re not the prettiest thing you’ll ever put on a plate, but they’re mighty good.
Simple Ingredients
One of the things I love about Southern fried potatoes is how simple they are. The main ingredients are potatoes and your choice of cooking fat. I used beef tallow, but you can certainly use vegetable oil, shortening, lard, or whatever your family has always used.
Use whichever cooking fat your family prefers.
How I Make Southern Fried Potatoes
For this batch I used red potatoes. After peeling them, I sliced them into strips that looked a little like French fries. Don’t worry—they won’t stay that shape for long.
Heat your beef tallow (or cooking fat of choice) in a well-seasoned cast iron skillet until it’s hot. Add all of the potatoes, cover the skillet with a lid, and reduce the heat to about medium-low.
Cook until the potatoes are fork tender, turning them occasionally with a spatula. As they cook, some of the potatoes will naturally break apart, and that’s perfectly fine.
Once they’re tender, remove the lid and turn the heat up to medium-high or high. Continue cooking until the potatoes develop those crispy browned edges that make Southern fried potatoes so irresistible.
Season generously with salt and pepper and serve immediately.
A Few Notes
I don’t really measure ingredients for this recipe. For a 12-inch cast iron skillet, I probably used 3 to 4 pounds of red potatoes and about ¾ cup of beef tallow. Once melted, the tallow was probably 1/4″ inch deep in the skillet, and I really didn’t have any left over to drain when the potatoes were finished.
If you’re making a smaller batch, simply use fewer potatoes, less cooking fat, and a smaller skillet. This recipe is very forgiving.
One final tip: after you’ve removed the potatoes and discarded any remaining grease, add a little cold water to the skillet while it’s still warm. Cleanup is usually quick and easy.
A Southern Classic Worth Keeping
Sometimes the simplest recipes are the ones we come back to again and again. Southern fried potatoes don’t require fancy ingredients or special techniques—just a good cast iron skillet, a little patience, and plenty of crispy browned edges. Whether you cook them with beef tallow, bacon grease, or your favorite cooking oil, I hope you’ll give this old-fashioned recipe a try and enjoy it around your table as much as we do.
Southern Fried Potatoes
Equipment
- Cast Iron Skillet I used a 12" one
Ingredients
- 3-4 lb Red Potatoes
- ¾ cup Beef Tallow or cooking oil, shortening, or lard
- Salt & Pepper to Taste
Instructions
- Heat the beef tallow in a 12-inch cast iron skillet over medium-high heat until melted and hot. The melted tallow should be about ¼ inch deep in the skillet.Add the peeled and sliced potatoes and cover the skillet with a lid, reduce the heat to medium-low, and cook until the potatoes are fork tender, turning occasionally with a spatula. Some of the potatoes will naturally break apart during cooking.Remove the lid, increase the heat to medium-high or high, and continue cooking, turning occasionally, until the potatoes are browned and crispy around the edges.Transfer the potatoes to a serving dish or paper towel-lined plate if desired. Season generously with salt and pepper and serve immediately.
