Pan Fried Potatoes

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  • 6 medium gold potatoes, cut into quarters (about 2 lbs)
  • 1 medium yellow onion, diced
  • 4 slices bacon, chopped
  • 3 Tbsp butter
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1/4 cup fresh parsley, chopped
  • Salt and pepper to taste

Instructions

  1. Step 1: Bring a large pot of salted water to a boil. Add the potatoes and cook for 10-15 minutes until just fork tender but still quite firm. Drain and set aside to cool slightly.
  2. Step 2: While the potatoes are cooking, heat a large cast iron skillet over medium heat. Add the bacon and fry until crispy, 5-7 minutes. Remove with a slotted spoon and set aside on paper towels.
  3. Step 3: Pour off all but 1 Tbsp bacon grease. Add the onions to the skillet and sauté for 5-7 minutes until softened and browned. Remove the onions and set aside with the bacon.
  4. Step 4: Return the skillet to medium heat and melt the butter. Once melted, add the boiled potatoes and arrange them in a single layer in the skillet. Fry undisturbed for 2-3 minutes per side until deeply golden brown. Recipe by Ineskohl.info
  5. Step 5: Return the onions and bacon to the skillet and add the garlic and smoked paprika. Toss gently to combine. Continue frying for another 2-3 minutes.
  6. Step 6: Remove pan from heat. Season generously with salt and pepper. Mix in the chopped parsley. Serve immediately while hot and crispy.

Notes

These crispy pan-fried potatoes pair perfectly with eggs for breakfast or brunch. For dinner, try serving them alongside chicken or steak. Leftovers can be stored covered in the refrigerator for 2-3 days, though best when fresh. Reheat in a skillet over medium heat with a little butter or oil.

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