Best Southern Fried Potatoes Recipes

SOUTHERN FRIED CHICKEN WITH BUTTERED MASHED POTATOES AND SAUTEED PEAS AND TOMATOES

Steps:

• Rub the chicken pieces on both sides with the poultry seasoning. In a medium bowl, whisk the eggs and the milk together. In a separate bowl, sift together flour, salt and pepper. Dip the chicken in the egg and milk mixture, and then dredge the chicken in the flour mixture.
• Heat enough oil to generously cover the bottom of a large, deep pan over medium-high heat. Fry the battered chicken until all sides are golden brown and the meat is cooked through.
• Serve with Buttered Mashed Potatoes and Sauteed Peas and Tomatoes.
• In a large pot, add the potatoes and pour just enough water to fully cover the potatoes. Heat the water over high heat, until the water comes to a rolling boil. Boil the potatoes in water until they are tender and then drain. Place the potatoes back on the heat and stir until the steam dissipates. Add butter, salt and pepper to the pot and then mash together until they reach the desired consistency.
• In a large pan, saute the peas in butter over medium heat until they are tender or for approximately 7 minutes. Add diced tomatoes to the skillet and continue to saute until all of the flavors combine.

SOUTHERN FRIED TOFU WITH SWEET POTATOES

Steps:

• Preheat the oven to 425 degrees F. Toss the sweet potatoes with the vegetable oil, 1 teaspoon paprika, 1/4 teaspoon salt and a few grinds of pepper on a baking sheet. Bake, flipping halfway through, until lightly browned and tender, about 30 minutes.
• Whisk the buttermilk and hot sauce in a shallow dish. Add the tofu, turning to coat; marinate 10 minutes. Whisk the ketchup, brown sugar and vinegar in a bowl; set aside. Whisk the flour, the remaining 1 tablespoon paprika and 1/2 teaspoon each salt and pepper in a large bowl; stir in 1 tablespoon of the marinade to make clumps.
• Heat 2 inches vegetable oil in a large pot over medium heat until a deep-fry thermometer registers 350 degrees F. Dip the tofu in the flour mixture, turning to coat, dip back in the marinade, then re-dip in the flour to coat with the clumpy bits; transfer to a plate. Fry the tofu in two batches, flipping halfway through, until golden brown and crisp, 3 minutes. Transfer to a rack; season with salt. Serve with the sweet potatoes, coleslaw and ketchup sauce.

SOUTHERN DEEP-FRIED SWEET POTATOES

Steps:

• Drop potatoes in boiling water covered by 3 to 4 inches. Remove before they are thoroughly cooked (about 15 to 20 minutes). Cool potatoes and then peel. And cut into pieces 2 inches long and 1/2 inch thick.
• Heat oil to 375°F
• Put the potatoes in oil a few at a time and cook until light and brown; remove and drain well. Sprinkle with salt and sugar.

SOUTHERN-FRIED POTATOES

Steps:

• Fry potato chunks in hot oil in a 9- or 10-inch cast iron skillet over medium-high heat 12 minutes, turning often.
• Add onion, and cook 5 more minutes. Remove mixture to a serving bowl, using a slotted spoon.
• Sprinkle with salt and pepper.
• This is rustic cooking at its best. Leave the skins on the potatoes, if you'd prefer. They'll fry crispy brown and save you a step, too.
• A cast iron skillet is an inexpensive investment. Foods cooked in it absorb iron, which will increase the amount of iron you consume.

SOUTHERN FRIED POTATOES

Steps:

• 1. Melt grease over medium-high heat in a large skillet with a lid. Add potatoes and onions, season with salt and pepper and stir to coat with the oil.
• 2. Place the lid on the skillet and let them cook for 10 minutes. Don't lift the lid or stir.
• 3. After 10 minutes, remove the lid and using a spatula, give them a turn. They will have begun browning nicely! Now just keep cooking them, stirring them occasionally, until crispy and cooked through. Add other ingredients now, if desired. Taste and adjust seasoning if necessary. Serve and enjoy!