Experience the perfect balance of crispiness and tenderness with our country potatoes. Whether served for breakfast or as a savory side dish, these potatoes shine, especially when cooked in a cast iron skillet.

Get ready for potatoes that are crispy outside, fluffy inside, and best when made in a cast iron skillet. While they’re perfect for breakfast, these country potatoes are so good they’ll steal the show as a side dish anytime. Trust us; this recipe will always make you want to keep a stash of potatoes in your pantry!

I love crispy potatoes, and I’ve mastered the tricks to make them just like those in a cowboy’s breakfast or a classic diner. With a dash of salt and a mix of simple seasonings you can adjust to your liking, achieving the perfect potato is easier than you think.

These country-style potatoes are perfect whether you enjoy them with a fried egg or a juicy steak. Heck, why not both at once? They’re hearty and filling, just like an excellent ol’ country breakfast should be! And if you’re in the mood for something simpler, add a drizzle of your favorite dipping sauce. The options are endless!

If you always have potatoes on hand like I do, I’ve got some fantastic ideas for you to try next. These are a few of my favorites, and I hope you give them a shot!



If you’ve been following along, I’m a massive fan of russet potatoes, also known as Idaho potatoes. Their delicious flavor, high starch content, and creamy texture make them perfect for my crispy country potatoes. They’re my go-to choice for this recipe because they create crispy outsides.

However, don’t hesitate to experiment with other types of potatoes! Yukon gold, red skin, white skin, or even fingerling potatoes can work well in this dish. Each variety brings unique flavor and texture to the table, so feel free to mix it up and find your favorite!


Here’s what you’ll need for these tasty potatoes:

  • Russet Potatoes: These are my top choice, but feel free to try other types too!
  • Yellow Onion: I prefer the sweet flavor of yellow Onion in this dish.
  • Red Bell Pepper: Any color of bell pepper will do the trick.
  • Bacon Drippings or Vegetable Oil: B bacon drippings add unbeatable flavor! Don’t forget to save them for this recipe.
  • Salt: I use plain table salt, not coarse salt.
  • Black Pepper: Freshly cracked black pepper is the way to achieve maximum flavor.
  • Garlic Powder: Make sure it’s garlic powder, not garlic salt. If you only have garlic salt, adjust the amount of salt accordingly.
  • Thyme: Thyme adds a nice touch, but rosemary works excellent, too, if that’s what you have.


Here are some helpful tips for making these delicious potatoes:

  • Cast Iron Skillet: I prefer using a 12-inch cast iron skillet because it holds heat well. If you only have a 10-inch skillet, that works too. Cover your skillet tightly with aluminum foil if it has no tight-fitting lid. And don’t worry if you only have a standard skillet – it’ll still work fine.
  • Bacon Drippings: When you cook bacon, save the drippings! Let them cool down, then strain them into a jar or container. You can also refrigerate the drippings until they solidify, then transfer them to a resealable baggie and store them in the freezer for later use.
  • Vegetable Oil: Use vegetable oil instead of bacon drippings and neutral-flavored oil like canola or sunflower oil.
  • Tossing: Coat the potatoes evenly with the bacon grease and spices for consistent flavor and browning.
  • Bell Peppers: Any color of bell pepper works well in this recipe, so feel free to mix it up!
  • Spices: Garlic powder is a must, but you can also experiment with onion powder, cumin, turmeric, thyme, or paprika (smoked, sweet, or hot!) to add different flavors.
  • Spice It Up: If you like spicy things, add some cayenne pepper or hot paprika.
  • Change The Herbs: Feel free to use whatever fresh herbs you have, like parsley, chives, or rosemary.
  • Add Bacon or Cheese: For extra flavor, add crumbled bacon or shredded cheese during the last few minutes of cooking.
  • Reheating: When reheating leftovers, use a tablespoon of bacon grease or vegetable oil in a pan over medium heat for better results than microwaving.

Storing + Freezing + Make Ahead

Here’s some handy info for storing your leftovers:

  • Fridge Storage: You can keep this in the fridge for 3-5 days.
  • Freezing: Yes, you can freeze this! Just pop it into a Ziploc bag, and it’ll last up to a year in the freezer.
  • Make-Ahead Tips: While this recipe is quick and easy, you can prep the veggies ahead of time. Hold off chopping the potatoes until you’re ready to cook, or they might start to turn brown.
  • Food Safety: Check out this handy potato storing guide for more tips on storing potatoes.


I enjoy pairing these potatoes with a complete brunch spread. You can complement them with one of my hearty breakfast casseroles, like a tater-to-breakfast casserole, a Crockpot breakfast casserole, or a classic Bisquick breakfast casserole. Remember my special Bisquick quiche recipe passed down from my Mom and Grandma!

For a touch of sweetness, consider serving strawberry scones, pumpkin scones, or lemon poppy seed muffins alongside. And to balance things out, a refreshing strawberry spinach salad makes the perfect addition to the menu!

Why You’ll Love These Country Potatoes

  • These potatoes are incredibly versatile! They’re perfect for breakfast, lunchtime sandwiches, or as a side for dinner. Kids love them!
  • Cooking them in the oven is a breeze; once they’re in, you can forget about them until they’re ready. Plus, you can easily switch up the seasonings to match any meal.
  • Since potatoes are inexpensive, they’re a fantastic choice for feeding a large group of people without spending much money.

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Here’s how to make these potatoes in the oven without burning them:

Preparation: Preheat your oven to 450°F (232°C) and ensure it’s fully heated. Also, adjust the oven rack to the lower third position for even cooking.

Prepare the Drippings: Melt the bacon drippings in a small bowl in the microwave.

Coat the Pan: Pour the melted bacon drippings or vegetable oil (about 1/3 cup) onto a large baking sheet with rims (like a half sheet).

Prep the Potatoes: Add the potatoes to the baking sheet and evenly sprinkle them with seasoning. Toss them well to make sure they’re all coated evenly.

Arrange and Bake: Spread the potatoes out in a single layer on the baking sheet so they cook evenly. Bake them in the preheated oven for 20-25 minutes. Then, flip them over and rearrange them to ensure even cooking. Bake for another 20-25 minutes or until golden brown and fork-tender.

Watch Closely: Keep an eye on them towards the end of the cooking time to prevent burning. If they’re browning too quickly but not yet tender, flip them again and reduce the oven heat to 350°F (177°C). You can also loosely cover them with aluminum foil if needed during the last stages of cooking.


Here’s a simplified version of the instructions:

  • Chop all the ingredients.
  • Cook the potatoes, Onion, red pepper, and garlic in the skillet with salt and pepper.
  • Keep cooking until they turn golden brown and are soft enough to poke with a fork.
  • Sprinkle some thyme on top, then serve.

For detailed instructions, check below.



Golden and crunchy exteriors embracing fluffy insides, these country-style potatoes are perfect for breakfast or as a savory side dish. It is best prepared in a cast iron skillet for an authentic touch.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Breakfast, Side Dish, Snack
Cuisine American
Servings 4
Calories 369 kcal


  • 2 to 2 1/2 pounds 4-5 potatoes russet potatoes, cut into 1/2 inch cubes
  • One teaspoon of black pepper
  • One teaspoon of garlic powder
  • 1 1/2 teaspoon salt
  • 1 cup yellow onion chopped into 1/2-inch pieces
  • 1/2 cup red bell pepper chopped into 1/2-inch pieces
  • 1/4 cup plus more as-needed bacon drippings or vegetable oil
  • One teaspoon of fresh thyme is optional


  • eat 1/4 cup of bacon drippings in a 12-inch skillet over medium heat.
  • Once the drippings start shimmering, add 2 to 2 ½ pounds of potatoes, 1 cup of chopped Onion, and ½ cup of diced red pepper.
  • Sprinkle 1 ½ teaspoons of salt, one teaspoon of black pepper, and one teaspoon of garlic powder over the vegetables, then toss them to coat evenly.
  • Cover the skillet tightly and cook over medium heat without stirring for 10 minutes.
  • Remove the lid, flip the vegetables, and add another 1/4 cup of bacon drippings or vegetable oil.
  • Continue cooking for another 10-12 minutes, flipping the potatoes occasionally, until they’re golden brown and fork-tender.
  • Adjust the seasoning, sprinkle with one teaspoon of chopped thyme, and serve.

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