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Country Fried Potatoes

Course Side Dish

Ingredients
  

  • 8 medium sized red potatoes
  • 1/4 cup butter
  • 3 Tbs olive oil
  • 1/4 cup chopped onion
  • 1/4 cup chopped green pepper
  • 1/4 tsp garlic salt
  • 1/2 tsp dried dill weed
  • 1/4 cup water
  • salt and pepper, to taste

Instructions
 

  • Peel potatoes and wash thoroughly. Cut into 1/4-inch thick slices. Pat potatoes dry with paper towels.
  • In a large nonstick skillet over medium high heat, melt butter and add olive oil. Carefully add potatoes and flip with a spatula until all are evenly coated with butter/oil mixture.
  • Continue cooking and stirring potatoes, until they get browned and begin to crisp on the edges. Add chopped onion, green pepper, and seasoning. Toss to combine.
  • Reduce heat and add water to pan. Cover and cook over low heat, until potatoes are tender. (This may take a 10-15 minutes, depending how thick your potatoes are.)
  • Once potatoes are tender, remove lid and allow water to evaporate. Continue cooking potatoes until edges are crispy again. Serve with ketchup and malt vinegar. Makes 6 to 8 servings. Enjoy!