Crispy on the outside and creamy on the inside, these country potatoes are not only a classic side dish but also a great brunch (or breakfast) idea! Ready in only 25 minutes, these golden brown diced potatoes are perfect served with a simple fried egg and bacon, grilled meat, or even on their own with some melted cheese on top!
Potatoes are the perfect addition to any meal and can be cooked in so many ways; I don't know anyone who doesn't like them! From fresh Turkish potato salad, to crispy ranch potatoes, to rich mash (have you tried these cottage cheese mashed potatoes?), this is certainly an ingredient that can please a crowd.
Country fried potatoes are a combination of everything that tastes delicious in a meal. From red bell peppers, thinly chopped onions, and grated garlic cloves, to warming paprika and aromatic thyme.
If you tried our A-MA-ZI-NG Mexican breakfast potatoes, you will find the preparation for these country breakfast potatoes very similar - and just as quick!
💎 Why This Recipe Works
- This country potatoes recipe comes together in only 30 minutes in a single pan!
- They're great as a side dish or for breakfast, like our smothered potatoes.
- Great vegan, gluten-free, and dairy-free recipe.
🛒 Ingredients
- Potatoes: For these crispy breakfast potatoes, waxy potatoes like red or yellow varieties are ideal because they hold their shape well during cooking and have a creamy texture. Baby and Yukon Gold potatoes are another excellent choice, as they have a buttery flavor. These types are less likely to break apart when pan-fried compared to starchy options like Russet potatoes. I haven't tested this recipe with sweet potatoes yet, so I can't comment.
Be sure to check out the recipe card for all the ingredients and instructions you'll need to make this dish. Don't miss out on any of the details!
♻️ Substitutions and Variations
- Bell Pepper: I love the sweetness of the red bell peppers, however, you can use a yellow or green bell pepper too. Green tend to be a little bitter, while yellow is halfway between red and green, mild and sweet.
- Onion: Fresh onion is best, and any will work. Yellow, white, red, or shallots complement the dish as well. Onion powder can be used as a last resort, although it won't offer the same result.
- Garlic: Like onion, fresh grated garlic will work best. Use garlic powder as a last resort.
- Paprika: You can opt for smoked paprika for a smoky note or red pepper flakes or red chili powder for heat. Regular paprika will keep it mild. Add diced jalapeños or a sprinkle of cayenne pepper with the other vegetables for a kick.
- Thyme: Dried thyme can be used, although its flavor is more concentrated, so start with ⅓ teaspoon. For a different twist, substitute rosemary or sage for thyme.
- Garnish: Sprinkle some fresh cilantro or chives on it to serve.
👩🏻🍳 How to Make Country Potatoes
- Sautee the diced potatoes until golden brown. [Picture 1]
- Add the vegetables and spices, and cook until soft. [Picture 2]
- Allow the potatoes to crisp up, and serve hot. [Picture 3]
🙋♀️ People Also Ask [FAQs]
A large, heavy-bottomed, non-stick skillet or cast iron pan works best for even cooking and preventing sticking.
Yes, you can parboil the potatoes for 5-7 minutes until they are 75% done. For them to be tender inside and crispy outside, it's best to allow them to cool off completely before panfrying them.
Store the leftover potatoes in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet with a little olive oil over medium heat to maintain crispness. While these potatoes can be frozen for up to a month, they are best enjoyed fresh or reheated from the fridge, as freezing can alter their texture, making them mushy upon thawing and reheating. If frozen, thaw in the refrigerator overnight before reheating.
💡 Pro Tips
- Medium Heat: Keep the pan on medium heat to avoid burning the potatoes while achieving a crispy exterior. Too high will burn them, while too low will make them mushy.
- Crispiness: For extra crispiness, let the potatoes sit in the pan without stirring for a few minutes at a time. Once ready, they are best served hot from the skillet; they lose their crispiness as they sit.
🍴 More Delicious Recipes to Try
Tried this recipe? Drop a ⭐ review and tag @TaterTales on Pinterest—we’d love to see your creation!
🍽️ Recipe
Country Potatoes
Ingredients
- 500 g Waxy Potatoes red or yellow
- 1 tablespoon Olive Oil
- 1 Red Bell pepper washed and diced
- 1 Onion finely chopped
- 1 teaspoon Fresh Thyme
- 1 teaspoon Paprika
- 2 Garlic Cloves peeled and grated
- Salt and Pepper to Taste
Instructions
- Peel and dice the potatoes into ½ inch cubes. Cutting them into even size pieces will help them cook evenly.
- Wash the potatoes under water to remove the excess starch. This step will make their exterior crispier.
- Heat the olive oil in a large skillet over medium heat.
- Add the cubed potatoes to the skillet and season them with salt and pepper. Cook them for 5 minutes, stirring occasionally, until they turn golden brown on all sides.
- Cover the skillet with a lid and reduce the heat to medium-low. Allow the potato cubes to cook for 10 minutes, or until soft.
- Increase the heat to medium again. Stir in the diced onion, red bell pepper, fresh thyme, grated garlic, and paprika. Mix well and continue cooking, without lid this time, for another 8-10 minutes until the vegetables are soft and the potatoes are golden and crispy.
- Serve these country potatoes with your favorite main course, or as a breakfast dish. Enjoy!
Notes
- Potatoes: Baby and Yukon Gold potatoes can be used instead of yellow and red potatoes.
- Storing and Reheating: Store the leftover potatoes in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet with a little olive oil over medium heat to maintain crispness. While these potatoes can be frozen for up to a month, they are best enjoyed fresh or reheated from the fridge, as freezing can alter their texture, making them mushy upon thawing and reheating. If frozen, thaw in the refrigerator overnight before reheating.
Leave a Comment