Fried Red Potatoes -- Twenty-Five Years of Pioneer Day on a Plate

Pioneer Day 2030. The twenty-fifth potato salad for this holiday — a number I counted specifically this year because twenty-five felt like something to notice. Gary grilled the corn with the particular attention he brings to it every year, which has resulted in a technique that is now its own thing: the specific amount of char, the timing, the seasoning after. He's been perfecting it for twenty-five years. Perfection in cooking is not a point you reach; it's a direction you keep moving in. He is moving in it.

Ethan and Mia came, Mia at fourteen weeks pregnant and beginning to show in the way that makes everything more real. Clara Grace was there and is walking everywhere and into everything and ate a full ear of corn with both hands and got butter on everything within three feet of her. This is the family life. This is exactly what the yard was built for.

Noah called from Oregon. He'd filmed the holiday for a piece he's writing about regional food traditions, specifically Pioneer Day and its food customs. He asked me detailed questions about the history of the potato salad — where the recipe came from, how it changed, what it means. I told him the whole story: the grandmother, the adjustments, the first Pioneer Day we made it in this yard. He took notes. He said, "I'm going to write this." I said, "Good. It deserves to be written." He said, "You're my best source." I said, "Of course I am. I'm your mother."

Noah’s questions about the potato salad got me thinking about all the potato dishes that have anchored this holiday for us over the years — because it isn’t just one recipe, it’s a whole language of potatoes we’ve built together. These fried red potatoes are the version I reach for when the yard is full and the grill is going and I need something that feeds a crowd without asking too much of me, something that Clara Grace can eat with both hands and Mia can enjoy without fuss. Twenty-five Pioneer Days have taught me that the simplest things on the table are often the ones that carry the most weight.

Fried Red Potatoes

Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes | Servings: 6

Ingredients

• 2 lbs red potatoes, scrubbed and cut into 1/2-inch cubes
• 3 tablespoons olive oil or vegetable oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 3/4 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 2 tablespoons butter
• 2 tablespoons fresh parsley, chopped (optional, for garnish)

Instructions

1. Parboil the potatoes. Place the cubed red potatoes in a medium saucepan and cover with cold salted water. Bring to a boil over high heat and cook for 5–7 minutes, until just barely fork-tender but not falling apart. Drain well and pat dry with a clean kitchen towel.
2. Season. In a large bowl, toss the drained potatoes with the garlic powder, onion powder, smoked paprika, salt, and black pepper until evenly coated.
3. Heat the pan. Heat the oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat until shimmering. Add the butter and swirl to combine.
4. Fry the potatoes. Add the seasoned potatoes in a single layer — work in batches if needed to avoid crowding. Cook undisturbed for 5–6 minutes until a deep golden crust forms on the bottom. Flip and cook another 5–6 minutes, turning occasionally, until all sides are browned and crispy.
5. Finish and serve. Taste and adjust salt as needed. Transfer to a serving platter and garnish with fresh parsley if desired. Serve immediately while crispy.

Nutrition (per serving)

Calories: 195 | Protein: 3g | Fat: 10g | Carbs: 25g | Fiber: 2g | Sodium: 310mg