How To Fry Potatoes In Skillet: A Complete Recipe

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There’s the all-too-common Dialog I hear at work regarding white sausage berries, which is: there’s no reason to cut them out of your diet, even if one would want to shed some weight.

Here are seven important nutritional facts about white curry of medium size to help you understand the facts:

The Whole Potato Is Very Nutritious

Eat it all, skin and all If you can. The curry in one portion isn’t healthier than another similarly, but it does contain important nutrients.

Watch: How to Fry Potatoes in Skillet

Credit: The Culinary Fanatic

It’s Only 110 Calories

Yes, if you add butter and Sour Cream and bacon, that number rises. If you throw them into an in-deep fryer, it’s not a problem. (Sorry that sweet potato chips count as chips) If you make and dress the curry in a more healthy way, it’s not true to describe it as one of the “fattening” foods.

It Has 2 Grams of Fiber

Let’s admit it: A lot of people are suffering from constipation, so 2 grams of this substance is nothing to sniff at. Fiber helps to sate your hunger and lower blood sugar levels, and also to ease constipation.

  1. It is the source of about 45 percent of that. Vitamin C is a tremendous antioxidant that aids in supporting our immune system. It aids in the promotion of healthy skin.
  2. It is a great food source for vitamin B6.

A curry contains 10% of the daily recommended amount for vitamin B6. Vitamin B6 plays an important role in the conversion of food into energy and assists the body’s ability to process fats and proteins.

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It Contains 620 MG. Potassium

It’s more than a Banana which people think of as the food with the highest potassium content. Potassium helps maintain the blood pressure.

Surprisingly, it is one of the nutrients that many people’s diets lack.

Bell peppers and onions as well as some garlic flavor to cook the potatoes. These fires at home are wonderful to enjoy with an energizing breakfast or brunch. They make a great meal for everyone.

The most suitable potatoes for making home fries are those with medium starch or waxy like the round variety of white and red delight.

When fried, new potatoes have an amazing flavor. It is a great choice when it is well-seasoned.

If you have remaining potatoes in the fridge, it is possible to cook this dish with leftover potatoes. Check out the different variations and suggestions for this particular recipe for more.



  • A large, large onion that has been thinly cut one large onion, thinly sliced
  • 1 teaspoon ground one teaspoon ground paprika
  • 1 red bell pepper diced
  • Black pepper freshly ground to taste.
  • one clove of medium garlic optionally, finely chopped
  • 2 to 3 tablespoons of vegetable oil, such as canola, grapeseed
  • six medium red-skinned potatoes cut into pieces of 1/2-inch
  • Half teaspoon salt, or to taste.

How to Make It


  • Make use of the heat source to cook the oil using a large electric skillet or nonstick pan at a medium temperature. The saute should be added for as long as the onion is tender and translucent. Then, add the garlic and the red bell pepper and cook for a second.
  • Make use of paprika, diced potatoes, fresh crushed black pepper and half a teaspoon of salt. Cover the pot with heat for ten to fifteen minutes until the potatoes are tender. Uncover the lid and raise the heat to a few degrees. Cook for 8 to 10 minutes, occasionally turning when the potatoes turn golden brown.
  • Make adjustments and test the seasoning. Add salt if needed.
  • Serves between four and six.

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Are Potatoes Healthy for You?

Yes, potatoes are fatty. In addition, potatoes are a fantastic food source for vitamin C, and those who eat them by the skin are incredible sources of potassium.

Foods that are rich sources of potassium and are low in sodium, such as potatoes, can reduce the possibility of having high blood pressure or stroke. Air fried potatoes are much better than snacks like Lumpia  or Hot pocket!

Are All Varieties of Potatoes Healthy?

All varieties of potatoes are nutritious, and although the types and quantity of nutrients vary slightly depending on the amount, the variations are very minimal.

In reality, the FDA nutrition label for potatoes is a mixture of different varieties (“market-basket method”) in line with typical US consumption patterns (i.e. 70% Russet and 12% white and 12 percent TSP ). Based on the FDA label, these claims could be attributed to the curry:

  • A supply (greater than 8 percent of the DV) from fiber with epidermis
  • Fat-Free (<.5 grams of fat per serving)
  • Superb source (more than 10 percent of DV) of vitamin B6.
  • A great source (more than 20 percent of DV) of potassium and vitamin C with skin
  • mg/serving) and cholesterol

Tips and Variations

tips and variations

Cook potatoes until they get an early start and then reduce the cooking time. Place the potatoes in microwave-safe dishes, cover with an aluminum foil and then use 100 percent power for 5 minutes.

  • Cut the potatoes in thin slices instead of cutting them into pieces.
  • Incorporate some cooked bacon that has been diced and some bacon grease during the last three or 4 minutes of cooking.
  • Herb Home Fries: add 1 to 2 teaspoons of the fresh herb. Chives, fresh thyme and parsley are great selections.
  • Home Fries with leftover Potatoes: Cut or dice the potatoes. Add salt, paprika and pepper to the pan. Cook for 6-8 minutes until the potatoes are brown at the bottom. Add a tablespoon of olive oil to the pan, then flip the potatoes and cook for 5 minutes longer as the bottom begins to brown.
  • Note: This method produces more effective results. Instead of the traditional home fries, you must make use of two ingredients, such as waxy potatoes, since they are starchy and can fall apart before becoming crisp and also patient. It is possible to use other vegetables such as beets, rutabagas or parsnips, but they won’t be as crisp.

Also read: What are the top Turkey fryer replacement parts?

Quick Add-in Ideas

Fry Potatoes In Skillet

The potatoes can be spiced up by adding the ingredients. You can mix the fresh vegetables if you want to begin cooking the potatoes at the beginning or midway according to your preferences. Add sun-dried tomato, herbs, bacon, cheese and other spices at the final stage of cooking or cook until heated through.

  • Sliced mushrooms
  • Tomatoes sun-dried (oil pack and drained)
  • Sliced sweet onion, similar to Vidalia or green onions
  • Chopped sweet peppers
  • Shredded cheese
  • Crumbled cooked bacon
  • Freshly chopped herbs, especially Dill, chives and rosemary, thyme or sage

The nutrition facts label says the entire information. The potatoes are:

  • A fantastic source of vitamin B6.
  • Only 110 calories per serving
  • Potassium is a great source.
  • Fat, sodium and cholesterol-free
  • An excellent source of vitamin C.

Fried Potatoes & Onions in a Cast-Iron Skillet



  • One large onion is cut thin.
  • A half teaspoon of dried Dill.
  • Black pepper 1/4 tsp
  • Four tablespoons butter (or more if you need)
  • Big russet potatoes or 4 Big Yukon gold potatoes
  • Two tablespoons extra-virgin olive oil
  • Salt 1/4 tsp


  • Slice and peel sausage about 1/8 inch thinner or thicker.
  • In a large pan, at medium-high heat, melt butter. Then add olive oil.
  • Add the chopped potatoes and onions to the pot, cover and cook until the potatoes are tender. By using a spatula, stir the sausage and onions so that they don’t split. If you find that the tomatoes are dry, you can add a bit more butter.
  • Sprinkle with garlic powder granulated Dill weed dried, salt, and pepper and cook without covering for 5 minutes or until the potatoes begin to brown slightly and turn, rotating them frequently.
  • Serve hot with your meal.

Note: Use three or four large cloves of garlic (chopped smaller) instead of the powdered garlic that is granulated. The potatoes should be added to them after the first 10 minutes of cooking time.

Joy Klassen

Joy Klassen is an avid home cook and editor at who has been combining his passion for writing, cooking, editing, and leading teams of testing products. He graduated from UNC-Chapel Hill in 2002. He’s been working with us for the past 4 years, leading the testing team to test and generate honest reviews & guides on the most trending and famous kitchen cooking appliances. He knows over 800 different recipes and cooks the most delicious chicken dishes, which the entire JoyfulFryer team likes.

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