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Home » Breakfast » Southern Fried Potatoes with Thyme

Southern Fried Potatoes with Thyme

April 11, 2020 by Kathryn 2 Comments

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Using russet potatoes, these Southern fried potatoes are perfectly crispy on the outside while remaining tender on the inside. Serve with a poached egg and ooooh weeeee do you have a meal!

Let me start off by saying there's a lot of different ways to make Southern potatoes, home fries, or breakfast potatoes, or cast iron skillet potatoes, or whatever you want to call them. There's two kinds of Southern fried potatoes in my head: the recipes that are prepared so the outside of the potatoes are crispy and the inside of the potatoes are tender and the recipes that include other vegetables, mainly onion and bell peppers, that make the potatoes soft and slightly mushy.

aerial shot of white plate with potatoes, poached egg, and sprig of time on black background

I'm not here to argue which recipe is better (because I think they're both delicious), but I will say I usually prefer my breakfast potatoes perfectly crispy on the outside while creamy and tender on the inside with fresh herbs and served with a soft poached egg.

There's something about this combo that's just so simple yet so perfect.

Ingredients for Southern Fried Potatoes

  • 2 small russet potatoes (or one if it's huge)
  • olive oil
  • fresh thyme
  • salt and pepper
  • eggs (+ apple cider vinegar if you're poaching)
aerial shot of bowl of potatoes, thyme, salt, eggs, and olive oil

The Secret is Sautéing Twice

Okay, the jig is up. There's only one real secret to know to create the best home fries ever and it's so simple. You'll sautee them on two different heats. Why you ask?

The first time, you'll sautee them on medium heat. This allows the potatoes to absorb the olive oil and get nice and soft.

The second time, you'll crank the heat up to medium-high. That's how you'll get the amazing crispiness on the outside while keeping the insides soft and tender.

two picture of collage of potatoes in a non-stick skillet during the first sauté and second picture of the second sauté

Tips to Making the Best Fried Potatoes

  • Try to dice potatoes as uniformly as possible in ½" square pieces. It's no biggie that you'll have some smaller pieces of potato -- that just means you'll have some super crispy pieces that I happen to love. Just don't create huge pieces of potatoes because they'll have a hard time getting soft and tender during the first sauté.
  • Don't be scurred of the amount of olive oil. A quarter of a cup seems like a lot (and it is) but it's necessary to achieve this crispy/tender texture combo.
  • Salt liberally. Salt the potatoes right away and then as the potatoes are nearing the end of the sauté spa, see if you need to hit them with some more salt.
  • Use whatever herbs you have available. I love thyme but rosemary would be great or even just parsley. This doesn't need to be exactly as I have here.
  • Add spices. If you want to make your potatoes sexier, add a little smoked paprika and garlic powder. Mmm....!

Add Your Favorites

Add vegetables if you'd like but be careful. Sauté your vegetables (like onions and bell peppers) until tender separately from the potatoes. Then remove from the pan, then do the same for potatoes and mix at the very last minute before serving. Otherwise, your potatoes will no longer be crispy.

Southern fried potatoes are so delicious with sausage, too! Just be sure to add the sausage with the potatoes at the last minute.

aerial shot of two white plates with southern fried potatoes and sprigs of thyme around plate

Other Breakfast Fare

Try some of these other breakfast items you'll love:

  • Blueberry Muffins with Pecan Streusel -- to die for!
  • Classic French Toast with Nutella -- 3 ingredients required!
  • Chocolate Cake Donuts -- and they're gluten free!
  • Egg and Vegetable Crescent Roll Bake -- semi-homemade and SO good.
  • Who doesn't love some avocado toast?
up close picture of southern fried potatoes with poached egg

xox,

kathryn

As always, if you make anything from the blog, be sure to let me know! I love hearing from you in the comments on this post below or find Worn Slap Out on Facebook, Instagram, or Pinterest!

Southern Fried Potatoes with Thyme

Using russet potatoes, these Southern fried potatoes are perfectly crispy on the outside while remaining tender on the inside. Serve with a poached egg and ooooh weeeee do you have a meal!
5 from 1 vote
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: breakfast potatoes
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 2 people

Ingredients

  • ¼ cup olive oil
  • 2 small potatoes, peeled and diced in ½" squares
  • 1 Tbsp thyme (or whatever herb you have available)
  • salt and pepper
  • 2 eggs, poached optional

Instructions

  • In a non-stick skillet over medium heat, heat up olive oil then when olive oil is starting to sizzle, add potatoes. Immediately salt potatoes generously and continue tossing constantly for the next 10 minutes until potatoes start getting tender.
  • Crank heat up to medium-high and continue cooking for another 10 minutes, stirring a good bit (but doesn't have to be constant) until brown and crispy. Throw in thyme and pepper and toss to combine.
  • Remove from the pan and serve immediately with poached egg.

Notes

These potatoes really should be eaten immediately.  They don't keep well and retain their crispiness. 
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Reader Interactions

Comments

  1. Alla

    April 11, 2020 at 5:23 pm

    These look so good! I could have this breakfast any time of day 🙂

    Reply
  2. Ghulam Mohyudin

    April 12, 2020 at 1:00 am

    5 stars
    Good to know that works too! I learn so much from you as well! Keep it up great post.

    Reply

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Hey, y'all!

I'm Kathryn! Welcome to Worn Slap Out, a Southern-inspired recipe corner for busy people on the go. As a mom of two littles who also loves food, I need meals on the table ASAP but I also want to eat well. Here, you'll find quick, easy, and reasonably healthy meals you can make in a flash. Other loves include Georgia football, cake of all kinds, and elastic waistbands.

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