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Homemade Southern Fried Breakfast Potatoes photo

Southern Fried Breakfast Potatoes

These Southern Fried Breakfast Potatoes are golden, crispy, and so comforting! Perfect for a hearty breakfast alongside your favorites.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Southern
Ingredients Equipment Method Notes

Ingredients
  

For the Potatoes:
  • 8 cups water for soaking and rinsing
  • 3 large Russet Potatoes peeled and cut into 1-inch cubes
  • 1 teaspoon baking soda for crispiness
  • 4 cups peanut oil or vegetable oil for frying
  • to taste Salt to finish
For the Dipping Sauce:
  • 1 cup mayonnaise for dipping
  • 2 teaspoons minced garlic adds flavor
  • 1 teaspoon smoked paprika for smokiness
  • 1 teaspoon sea salt for seasoning
  • 1 teaspoon cayenne pepper for a kick
  • ½ cup tomato paste for richness
  • 2 teaspoons sherry vinegar for acidity
  • 1 teaspoon lemon juice for freshness

Equipment

  • Large Pot
  • Slotted Spoon
  • Deep frying pan or Dutch oven
  • Mixing Bowl
  • Measuring cups and spoons

Method
 

Method:
  1. Start by peeling the Russet potatoes and cutting them into 1-inch cubes. Place them in a large pot and cover with 8 cups of water. Add 1 teaspoon of baking soda to the water and let the potatoes soak for about 30 minutes.
  2. In a deep frying pan or Dutch oven, pour in 4 cups of peanut or vegetable oil and heat over medium-high heat until it reaches 350°F (175°C).
  3. After soaking, drain the potatoes and rinse them under cold water. Return them to the pot, cover with fresh water, and bring to a boil. Cook for about 5-7 minutes until just tender. Drain and let them sit to dry.
  4. Carefully add boiled potatoes to the hot oil using a slotted spoon. Fry for about 5-7 minutes until golden brown and crispy. Remove and place on a paper towel-lined plate.
  5. While the potatoes are still hot, sprinkle with salt. Serve warm with the garlic mayonnaise dipping sauce.

Notes

  • For extra crispiness, ensure potatoes are completely dry before frying.
  • Store leftovers in an airtight container for up to 3 days.
  • Reheat in the oven or air fryer for best texture.