Juicy Potatoes

★★★★★ 1 Review
jlowery55 avatar
By Joyce Lowery
from Sterlington, LA

Mrs. Lowery used to make these at breakfast for Travis when he started kindergarten. He had to take so much medicine in the morning that he did not want to eat breakfast, but would always eat Grandma's "juicy potatoes". That is what he called them.

serves 4
prep time 10 Min
cook time 30 Min
method Stove Top


  • 6
    red potatoes, peeled and sliced
  • 1/2 tsp
    black pepper
  • 1 tsp
  • 3 Tbsp
    canola oil
  • 1/2 c

How To Make

  • 1
    Sprinkle the potatoes with salt and pepper.
  • 2
    Place seasoned potatoes in a cast iron skillet with the canola oil over medium heat.
  • 3
    Cook for 10 minutes; stirring every 5 minutes. If you hear the potatoes sizzling, you will need to stir and maybe reduce the heat some.
  • 4
    When the potatoes brown, scrape the bottom of the pot and add the water. Stir to mix.
  • 5
    Cover immediately. Reduce heat and simmer until the potatoes are tender (about 3 - 5 minutes). Stir to keep the potatoes from sticking.

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