Mediterranean Cookies

Home » Cookies » Mediterranean Cookies

Chewy, chunky oatmeal cookies with coconut, walnuts, dates and one unexpected ingredient that adds a subtle, uniquely Mediterranean flavor.

Author: Mandy Rivers | Updated: 8/16/26

My absolute favorite thing to order at our local bakery is their Mediterranean cookies! They are hearty, chewy cookies with coconut, pecans and dates and I LIVE for them!

I have come up with my own version of these special cookies because I love them so much and I want to share them with everyone who likes unique cookies like I do!

Theirs are gluten free but I can't, for the life of me, figure out how, unless they're using coconut or oat flour because there's definitely a dough base. If any of you try this recipe with coconut or oat flour let me know how they turn out!

In creating this recipe, I veered a little toward a different direction than the cookies I was basing this recipe on but the more test batches I made, the more I knew where these needed to go... somewhere extra special!

These are chunkier and chewier but I think that's why I love them so much! The original are crispier with less texture but I love all the contrasts with the chunky add-ins.

There's a LOT going on in these cookies and it all works together to make something unique and delicious!

INGREDIENTS IN MEDITERRANEAN COOKIES

These Mediterranean cookies are all about combining chunky add-ins into a chewy, richly flavored oatmeal based cookie. Here's what we're making these with:

• Butter (real, salted)
• Dark brown & white sugar
• Vanilla extract
• Extra virgin olive oil
• Eggs
• All-purpose flour
• Salt
• Baking soda & powder
• Rolled oats
• Walnuts
• Coconut
• Dates

SIX FAQ ABOUT MEDITERRANEAN COOKIES

1. Can I use less sugar?  You can probably reduce the total sugar by 1/2 cup BUT, keep in mind, this recipe makes a big batch, using 2 cups flour AND two cups oats.

2. Can I use unsalted butter?  Yes, but increase the salt to 2 teaspoons. It may seem like a lot but see the above response about the sugar... there's a LOT going on in these cookies!

3. Ummm... olive oil?  Yes, ma'am! The touch of extra virgin olive oil gives the cookies a decidedly Mediterranean taste. It's subtle but it's there and it tastes amazing with the other ingredients!

4. Can I substitute something for the dates?  Try raisins or dried cranberries if you don't want to use dates.

5. Can I omit the nuts, coconut or dates?  Technically, yes, but each of these elements are what give the cookies their chunky, chewy texture. Consider adding more of one of the other add-ins if you decide to omit something.

6. Won't the powdered sugar make these too sweet?  Not at all. There's just a dusting and it helps balance the savory elements of the recipe.

MORE UNIQUE DESSERT RECIPES

Dubai Chocolate Pistachio Cake Squares - Pistachio cake topped with a crispy chocolate pistachio butter layer with the same flavors as the famous, viral Dubai Chocolate Bars. 

Man Bars - An easy and unique cookie bar recipe made with graham cracker crumbs, sweetened condensed milk and chocolate chips, cut and rolled in powdered sugar. 

Vintage Sour Cream Raisin Pie - An old-fashioned raisin cream pie recipe made with sour cream, warm spices, pecans (or walnuts) topped with whipped cream. 

Italian Bakeless Cake - A no-bake dessert with vanilla wafers and creamy pineapple “pudding” topped with cool whip, coconut, cherries and pecans. 

Old-Fashioned Raisin Cake - A vintage Depression-Era snack cake made with raisins, molasses and cozy spices that’s super moist and perfectly sweet. 

Recipe for Mediterranean Cookies

Mediterranean Cookies

Yield: 60 Cookies

Author: Mandy Rivers

Prep time: 10 MinCook time: 10 MinInactive time: 15 MinTotal time: 35 Min

Chewy, chunky oatmeal cookies with coconut, walnuts, dates and one unexpected ingredient that adds a subtle, uniquely Mediterranean flavor.

Ingredients

• 1 cup butter, room temperature
• 1 cup dark brown sugar, packed
• 1 cup white sugar
• 1 tablespoon vanilla extract
• 1 tablespoon extra virgin olive oil
• 2 eggs
• 2 cups flour
• 1.5 teaspoons salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 cups rolled oats
• 1 cup chopped walnuts
• 1 cup sweetened flaked coconut
• 8 oz pitted dates, diced
• 1/4 cup powdered sugar

Instructions

1. Cream butter and sugars with an electric mixer (paddle attachment if using a stand mixer) until smooth on medium-low speed. 1 c. each butter, brown sugar, white sugar
2. Add vanilla, olive oil and eggs then continue mixing until well combined. 1 Tbsp each olive oil and vanilla, 2 eggs
3. In a separate bowl, stir together flour, salt, baking soda, baking powder and oats. 2 c. flour, 2 tsp salt, 1 tsp each baking soda and powder, 2 c. oats
4. With mixer on low speed, add flour mixture to wet ingredients then mix until just combined.
5. Add walnuts, coconut and dates then continue mixing until well incorporated. 1 c. each walnuts and coconut, 8-oz dates.
6. Refrigerate dough at least 10 minutes. Meanwhile, preheat oven to 350 degrees.
7. Using a cookie scoop or 2 spoons, portion out dough then place on an ungreased cookie sheet 2 inches apart.
8. Bake 10 minutes or until the edges are starting to brown at the bottom.
9. Rest cookies on the hot pan 5 minutes then remove and dust with powdered sugar.

Notes

• The olive oil adds a subtle, uniquely Mediterranean flavor. If you don't have any, just omit the oil (no need to add another type of oil).
• Light brown sugar can also be used.
• These don't spread too much so I am able to fit 15 cookies on a standard-sized baking tray. I cook two pans at once using convection mode and rotate the pans halfway through cooking.
• I use quick-cooking oats but old-fashioned can be used as well.
• Pecans, pistachios or macadamia nuts can be substituted for the walnuts.
• 8 ounces of pitted dates yields about 1.75 cups of diced dates.
• Raisins or dried cranberries can be substituted for the dates.
• Use a small mesh strainer to dust the powdered sugar on for even distribution.
• I actually use 2 teaspoons of salt in these (plus salted butter) and think it's perfect but the dough walks a fine line between just right and a skosh salty so I wrote the recipe for 1.5 teaspoons. 

Author: Mandy Rivers

https://www.southyourmouth.com/2025/12/mediterranean-cookies.html

Images and text © South Your Mouth LLC 2025

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Crock Pot Swamp Potatoes

Home » Crock Pot » Crock Pot Swamp Potatoes

Smothered green beans, potatoes and smoked sausage cooked in a slow cooker with butter, onions and Cajun seasoning - the viral TikTok recipe that's insanely delicious!

I've shared almost 1,000 recipes here in the 14 years I've been running this site. I love some more than others but this recipe has to be in my top 20 favorites! On top of being absolutely scrumptious, here are more reasons to love these Swamp Potatoes:

• Easy slow cooker recipe (no extra steps)
• Only 7 ingredients
• Made with fresh vegetables
• Super flavorful and perfectly seasoned
• Works as a side or main dish
• Perfect for potlucks and travels well

As soon as I saw this recipe on TikTok, I knew I had to try it! Obviously, it looked delicious but I was tickled with the name too because, well, when it's all done, it does sort of look like a swamp!

I'm a sucker for clever recipe names and I LOVE slow cooked, smothered green beans so this moved to the top of my to-do list quick like!

I also loved that most recipes I saw used Cajun and Creole seasonings, which, again, brought to mind images of boggy, bayou swamps. Hella clever, right?!

I've seen this made with every seasoning under the sun. Some super heavy with garlic, some with Lipton onion soup mix, and I saw one lady carrying so many spice jars in her arms she dropped some.

Part of what drew me to this recipe was the Cajun/Creole connection and I know those flavors go great with sausage so that's what I made mine with and it was EVERYTHING I hoped it would be!

Use whichever seasonings you like best but if you're looking for a starting point, Tony Chachere's Creole Seasoning is a great jumping-off point.

INGREDIENTS FOR SWAMP POTATOES

• GREEN BEANS - You can use fresh or canned green beans but I definitely like fresh best in this! While canned beans will certainly work, they are pretty wrecked by the time the recipe is done. Fresh beans will hold up longer and well, they taste better too!
• SMALL POTATOES - Use "baby", "mini" or "tiny" potatoes (red or gold) and cut each one in half. You can absolutely use larger potatoes but you'll want to quarter them or cut into pieces about an inch thick.
• SMOKED SAUSAGE - I almost ONLY use Hillshire Farms regular smoked sausage (not all-beef) but any smoked sausage, kielbasa or andouille will work. Seriously something's gotta be like Buy 1 Get 2 Free for me to go with another type and brand.
• ONION -Use one large or two small sweet, white or yellow onions. You want about 2 cups diced onion.
• BUTTER - All recipes I've seen call for 1/2 cup (1 stick) of butter and all that butter is GLORIOUS but after making this a few times, you could totally reduce that if you need to. I wouldn't go less than 1/4 cup (1/2 stick), though.
• SEASONING - I've seen folks throw everything but the kitchen sink at this recipe but my favorite way to season this is with just pepper and Tony Chachere's Creole Seasoning. Make it with what you like best! 

6 FAQ ON SWAMP POTATOES

1. Is this the same thing as Swamp Beans and Smothered Green Beans?  For the most part, yes. I've seen this recipe referred to by both names (though I'm sure there are other recipes for Smothered Green Beans).

2. Can I use canned green beans?  Technically, yes, but fresh beans make this recipe. See notes in the recipe card for adjustments needed if using canned beans.

3. Should I add liquid?  No ma'am! If you're making this with fresh green beans (please do!), the beans will create plenty of rendered juices for the potatoes to cook in. We want the end result to be thick and stew-like (like a swamp!), not watery. 

4. Can I use frozen potatoes?  I don't think so. I think the potatoes would disintegrate when cooked this long and after so much stirring.

5. Doesn't the recipe have Lipton Onion Soup mix in it?  I don't use it in my recipe but it would probably be tasty. If you decide to use it, omit the cajun/creole seasoning (to prevent it from being too salty) and consider adding other spices like thyme, garlic and smoked paprika.

6. What kind of potatoes are best in this?  Use "baby", "mini" or "tiny" potatoes (red or gold). You can absolutely use larger potatoes but you'll want to quarter them or cut into pieces about an inch thick. Russet potatoes will cook apart but they still taste great!

MORE CAJUN RECIPES TO TRY!

CHICKEN LAZONE - An easy Cajun pasta recipe made with seasoned chicken pan-fried until golden in butter finished with a creamy, flavor-packed pan sauce. 

CAJUN PASTALAYA - A flavor-packed Cajun pasta recipe made with sausage and chicken – like jambalaya but made with noodles instead of rice. 

BETTER-THAN-BOJANGLES DIRTY RICE - A copycat recipe for Bojangles iconic Cajun dirty rice, made with sausage and a favorite throughout Southern states, especially the Carolinas! 

CAJUN BEANS & RICE - A recipe much like Red Beans & Rice but made with a 15 Bean blend and andouille sausage. Make it on the stove or the crock pot! 

SHRIMP DELICATE - An easy cajun recipe from Louisiana with shrimp cooked in a silky, flavor-packed sauce or gravy (much like an easy étouffée) served over rice. 

CAJUN CRAB DIP - Kick your party up a notch with this simple Cajun seafood dip recipe made with crab meat - serve hot or cold! 

Recipe for Crock Pot Swamp Potatoes

Crock Pot Swamp Potatoes

Yield: 12 Servings

Author: Mandy Rivers | South Your Mouth

Prep time: 15 MinCook time: 4 HourTotal time: 4 H & 15 M

Smothered green beans, potatoes and smoked sausage cooked in a slow cooker with butter, onions and Cajun seasoning - the viral TikTok recipe that's insanely delicious!

Ingredients

• 1.5-2 lbs fresh green beans
• 1.5 lbs small potatoes
• 1 large onion, diced
• 1 lb smoked sausage
• 1/2 cup (1 stick) butter
• 1 tablespoon Cajun/Creole seasoning
• 1/2 teaspoon pepper

Instructions

1. Cut potatoes in half then add to a large crock pot. Sprinkle pepper and half of seasoning evenly over potatoes then top with stick of butter. 1.5 lbs small potatoes, 1/2 tsp pepper, 1.5 tsp creole seasoning, 1/2 c. butter
2. Cut green beans into 2-3" pieces (I just cut the longer beans in half and leave the short ones whole). Add green beans and onion to crock pot then sprinkle with remaining seasoning. 1.5-2 lbs beans, 1 diced onion, 1.5 tsp creole seasoning.
3. Slice sausage then add to crock pot. Cover then cook on High for 4 hours or Low for 6 hours, stirring gently once each hour. 1 lb sausage
4. Taste for seasoning then add more if needed. Serve immediately or set crock pot to Warm until ready to serve.

Notes

• Canned green beans can be used (4-5 cans). Drain liquid from half of beans. Fresh beans will produce enough liquid to cook the potatoes but you'll need to use some of the can juices to ensure the pot is "swampy" enough to cook the potatoes if using canned green beans.
• Use "baby", "mini" or "tiny" potatoes (red or gold). You can absolutely use larger potatoes but you'll want to quarter them or cut into pieces about an inch thick. Russet potatoes will cook apart but they still taste great!
• 1.5 lbs of cut green beans yields about 6 cups, 2 lbs yields about 8 cups.
• 1.5 lbs of halved small potatoes yields 4 heaping cups.
• I use Tony Chachere's Creole Seasoning in this recipe and 1 tablespoon is the perfect amount. Use whichever Cajun or Creole seasoning you like best. Start with 2 teaspoons then add more as needed (salt content varies greatly so start small).

https://www.southyourmouth.com/2025/07/crock-pot-swamp-potatoes.html

Images and text © South Your Mouth LLC 2025

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The BEST Bread Machine Cinnamon Rolls with Cream Cheese Icing

Home » Bread & Muffins » Bread Machine Cinnamon Rolls

An easy-to-follow bread machine recipe for tender, billowy cinnamon rolls filled with cinnamon butter and brown sugar topped with the perfect cream cheese buttercream icing. 

Author: Mandy Rivers | Updated: 6/30/26

TABLE OF CONTENTS:

1. JUMP TO THE RECIPE
2. SOME HELPFUL FAQ WORTH READING
3. WHAT IS THE BEST BREAD MACHINE?

I treated myself to a bread machine for my birthday this year. Because this is the year I finally gave up trying to make dough by hand.

I just can’t do it. I was not born with whatever genes give us “the feel” for dough. My granddad was the master of dough, pumping out cinnamon rolls and pizza dough like a gluten ninja. 

Me? The dough sticks to everything. I panic. I overwork it. My heartrate doubles. Too much flour now. My face starts to flush. The dough fights me… it literally draws in on itself like an angry turtle. And just stares at me. Judging the flour on my cleavage and eyebrows. 

So I quit. Stupid dough.

It took me about 4 loaves to get bored with making straight-up blocks of bread in my new machine.

From there I went to Japanese Milk Bread (this recipe from Kimchimari is amazing) which I then started making into rolls. Shaping the dough into rolls helped me understand handling the dough a little better.

Then I moved to Italian Bread and am IN LOVE with the recipe! Shaping Italian bread is waaaay easier than I thought and I make two loaves just about every week! Here's how to make Bread Machine Italian Bread!

You have to treat dough like a petulant teenager. Don’t try too hard. Lead it where you want it to go but don’t let it know what you’re up to. Ignore it when it’s being stubborn and ridiculous but come back later when it’s calmed down to remind it who’s boss. 

Making umpteen pans of cinnamon rolls has also helped figure some things out. I bet I’ve made a dozen different recipes, tried as many techniques for rolling the dough, making the filling, cutting them, etc. and all that work paid off because, in figuring out what DOESN’T work, I’ve created a recipe for the best cinnamon rolls I’ve ever had in my life.

There is nothing I don’t love about this recipe. The dough is tender and feathery, the filling has the perfect amount of cinnamon and the icing – OMG THE ICING – is the stuff of dreams.

I may never figure out how to make the dough by hand or how to knead it without turning it into a sullen lump but I worked out the kinks on all the rest and I am in love – in LOVE, I tell ya – with this recipe!

FAQ ON BREAD MACHINE CINNAMON ROLLS

Can these be refrigerated overnight before baking?  YEP! After the rolls are placed in the pan (before the final rise), cover with plastic wrap or aluminum foil then refrigerate no more than 12 hours. I haven’t actually seen what happens if they’re in there longer but all the recipe sites I read lead me to believe this will bring on Armageddon. The rolls will do their final rise slowly in the fridge. Bake at 350 for 30-40 minutes.

Can these be frozen before baking?  YES! After the rolls are placed in the pan (before the final rise), wrap tightly with plastic wrap or aluminum foil then freeze (up to 3 months). Thaw overnight then bake at 350 for 30-40 minutes. The rolls will do their final rise overnight. Cook within 9-12 hours after removing from the freezer.

Why don’t you mix the brown sugar into the filling?  Sugar crystals can disturb the surface of the dough. Spreading (scraping) the sugar across the dough can cause tiny tears and perforations which will allow the Co2 to escape instead of making the dough rise.

Why not use melted butter in the filling?  Melted butter runs and squeezes out too easily when rolling and shaping and can cause the filling to seep out when the rolls are in their final rise AND it’s messy to work with.

Can I make this recipe without a bread machine?  Yes, but I couldn’t tell you how. I am woefully challenged in the art of dough making. The only thing I can knead dough into is a hockey puck. The recipe ingredients are not specific to bread machine preparation (no special or extra yeast) so you can use them with any standard dough recipe preparation instructions.

How warm should the milk be?  It needs to be about the same temperature as the water you’d bathe a baby in. 

Do I have to use bread flour?  Bread flour will give you the most tender, billowy dough so it’s worth the trip to the store BUT, technically regular all-purpose flour can be used. But don’t. Seriously, if you’re going through all this effort, ya gotta get the right flour.

Do I need to use Rapid (Bread Machine) yeast?  Nope. This recipe works best with regular active yeast.

What’s the best way to cut the rolls?  Dental floss! Slide a long strand of floss under the roll, bring each side up and over the roll then pull tight across the roll until the floss slices through the dough. This applies pressure evenly around the dough when it’s being sliced through and doesn’t flatten it. 

What kind of dental floss can I use?  Use unflavored, wax-coated floss. If you only have the minty kind, rinse the strand of floss under HOT water then wipe with a paper towel. 

Where is the best place to let the cinnamon rolls rise?  I aim for a spot that’s about 80-85 degrees. If it’s winter, I heat my oven to 225 (lowest mine will go), turn it off, then open the door to lower the temperature. I start with the rolls sitting on the open door then, as the oven cools, move them inside the oven. In the summer, I set them on the porch (in the shade).

South Your Mouth exists because of the community who reads it. Occasionally, I may suggest a product I use at home and personally recommend. If you purchase it, I will likely receive a small commission.

WHAT IS THE BEST BRAND OF BREAD MACHINE TO BUY?

MY PERSONAL FAVORITE - I did a ton of research before buying my Breville Custom Loaf Bread Maker and absolutely love it. The key features that I enjoy are:

1. The pan is rectangular instead of square so bread baked in the machine is shaped like a traditional loaf.
2. The paddle flattens before baking so there's no big dent in the bottom of baked loaves.
3. It is very user-friendly (even for dough dummies like me).
4. The custom functions I like to use are preprogrammed and easy to select (standard dough, pasta, pizza dough, etc.). 

A MORE AFFORBALE ALTERNATIVE - While I love the Breville, it is pretty pricy. I stayed at a vacation rental that had one of these Neretva Bread Makers and was really impressed with it! If I were going to buy a second machine, it would be this one!

Recipe for The BEST Bread Machine Cinnamon Rolls with Cream Cheese Icing

The BEST Bread Machine Cinnamon Rolls with Cream Cheese Icing

Yield: 12 Rolls

Author: Mandy Rivers

Prep time: 20 MinCook time: 25 MinInactive time: 2 H & 30 MTotal time: 3 H & 15 M

An easy to follow bread machine recipe for tender, billowy cinnamon rolls filled with cinnamon butter and brown sugar topped with the perfect cream cheese buttercream icing.

Ingredients

Cinnamon Roll Dough

• 1/2 cup butter, melted
• 1 cup warm milk
• 2 teaspoons salt
• 1/3 cup sugar
• 2 eggs, beaten, room temperature
• 4 cups bread flour
• 2 1/4 teaspoons active dry yeast

Cinnamon Butter Filling

• 1/2 cup butter, room temperature
• 2 tablespoons cinnamon
• 3/4 cup brown sugar

Cream Cheese Icing

• 4 ounces cream cheese, room temperature
• 1/4 cup butter, room temperature
• 1 teaspoon milk or cream
• 1/2 teaspoon vanilla extract
• 1 cup powdered sugar

Instructions

Cinnamon Rolls

1. Add butter, milk, salt, sugar and eggs to bread machine. 1/2 c butter, 1 c milk, 2 tsp salt, 1/3 c sugar, 2 eggs
2. Add flour, covering wet ingredients evenly, then add yeast on top of flour. 4 c flour, 2 1/4 tsp yeast
3. Set bread machine to “dough” cycle then let it work its magic (usually about 90 minutes).
4. Lightly flour a clean work surface then turn dough out. Using floured hands and rolling pin, roll dough out into a 12x18 rectangle with the long sides at 12 and 6 o’clock and the short sides at 9 and 3 o’clock. Do NOT overwork the dough. If the dough resists being stretched this far and is retracting, let it rest 10 minutes then try again.
5. Apply Cinnamon Butter Filling (recipe below).
6. Spray a 13x9 baking pan with cooking spray (see notes).
7. Starting with the long side closest to you (the side at 6 o’clock), tightly roll the dough away from you into one large roll. Pinch the seam closed with your fingers then use your hands to massage the dough into an even cylinder.
8. Using a sharp, thin knife or plain dental floss (floss is best), cut the dough cylinder into 12 rolls. I make one cut in the center, cut off each end, then cut the two halves into 6 rolls each.
9. Place rolls evenly in prepared pan. Cover pan with plastic wrap, a kitchen towel or foil then let the dough rise in a warm place for 30-45 minutes or until they have expanded by at least 50% of their original size.
10. Preheat oven to 350 degrees. Bake cinnamon rolls on the middle rack for 25-30 minutes or until slightly brown on top.
11. Remove cinnamon rolls from oven then allow to cool 15-20 minutes. Spread with Cream Cheese Icing.
12. Once completely cool, store in an air-tight container at room temperature.

Cinnamon Butter Filling

1. Stir butter and cinnamon (NOT brown sugar) together until smooth and creamy then spread over dough, leaving a 1-inch border at 12 o’clock (the side farthest away from you). 1/2 c butter, 2 Tbsp cinnamon
2. Sprinkle brown sugar evenly over cinnamon butter. 3/4 c brown sugar

Cream Cheese Icing

1. Using an electric mixer, whip cream cheese, butter, milk and vanilla extract until creamy. 4 oz cream cheese, 1/4 c butter, 1 tsp milk, 1/2 tsp vanilla
2. Add powdered sugar then beat until fully incorporated and smooth. 1 c powdered sugar

Notes

• Use a pan that’s about 3 inches deep (not a shallow baking sheet) so when the rolls are covered to rise you don’t have to worry about them touching/sticking to the plastic wrap, towel or foil.
• This recipe is made for a 2-pound loaf bread machine or larger. I use the Breville Custom Loaf Bread Maker (and love it).
• Warm the milk in the microwave for 30-40 seconds. It needs to be warm to the touch but not hot.
• If you forget to bring the eggs to room temperature (like I do literally every time), place them in a mug with hot tap water while you prep and add the other ingredients (about 5 minutes).
• I use salted butter in this and all my recipes.
• Check out the FAQ section above for more info.

Author: Mandy Rivers

https://www.southyourmouth.com/2023/11/the-best-bread-machine-cinnamon-rolls.html

Images and text © South Your Mouth LLC 2023

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MY OTHER TWO FAVORITE BREAD MACHINE RECIPES!

ITALIAN BREAD - A fool-proof bread machine recipe for Italian bread that's soft on the inside with a chewy, crusty outside that tastes like it came from a bakery (or better!). 

STEAKHOUSE YEAST ROLLS - Pillow-soft yeast rolls that are super easy to make by letting your bread machine knead the dough then simply cutting the dough into the iconic rectangle shape.

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Southern Fried Potatoes & Sausage

Home » Main Dishes » Southern Fried Potatoes and Sausage

A simple budget-friendly recipe for a one-pan skillet meal with smoked sausage, onions and southern-style fried potatoes.

I wasn’t sure what to name this recipe. We never actually called it anything. If I was going to tell someone what I was cooking for supper, I’d just say something like fried sausage and potatoes. Around here, most folks would know what I meant.

But cooking for all y’all from the rest of the country has taught me that what we call something here can often mean something entirely different to everyone else.

I’m going to stick the “southern” label on the front of this recipe to try to point everyone’s mental taste buds to what we call fried potatoes and then just hope for the best. 

This isn’t exactly like traditional southern fried potatoes because this is cooked with less oil and the potatoes aren’t super crispy all over. The potatoes steam a little first then get a little crispy once the water evaporates.

And to confuse you even more, I might as well tell you our fried potatoes are cut into cubes like this OR they're made from sliced potatoes. Oh, and some people call them home fries. See what tricky business naming recipes can be?? 

[deep breath in] Anywaaaay... this is just a quick and easy skillet meal that’s simple to prepare and very affordable. You just sauté the smoked sausage, then add onions and potatoes. Once the potatoes cook about halfway, you crank up the heat and let them crisp up a bit. 

HOW TO SERVE FRIED POTATOES AND SAUSAGE

I like to eat mine with a little hot sauce and diced raw onion on top and the kids like theirs with ketchup. I typically serve this with Pork & Beans (Husband likes to stir the beans in with the sausage and potatoes) or Southern-Style Canned Green Beans. 

If you really want to have a carb fest, pull out some fresh stick-to-the-roof-of-your-mouth white bread, fold a piece like a hotdog bun, load it up with the sausage and potatoes then hit it with a bead of ketchup. It sounds weird but it’s soooooo gooooood.

I feel like people are going to ask about adding cheese. I think this is already so rich and heavy that the cheese wouldn’t add anything. But the good news is I am not the cheese police so you can certainly add some if you’d like! 

I haven’t made this with uncooked sausage (like Italian sausage or brats) but I imagine it would be pretty good too. I just like the salty, smokey sausage with the potatoes so much I’ve never wanted to make it any other way.

My very favorite is Hillshire Farm’s Smoked Sausage. I’ve always preferred smoked sausage over kielbasa but use whichever you like best. I’m an oddball who prefers the original sausages over the all-beef varieties (it’s a texture thing) but, again, use what you prefer.

I’ve never made this with “red sausages”. You know which ones I’m talking about?? I think they’re just called “red cooked sausage”. They’re inexpensive, bigger around than traditional smoked sausage, made into links and a distinctly bright shade of red somewhere between hot pink roller skate wheels and illegal firecrackers.  I never developed a taste for them so I can’t tell you anything about cooking them, though I know they are often served with potatoes (“taters and reds”).

A FEW NOTES ABOUT COOKING SAUSAGE AND POTATOES

• You’ll need about 5-6 cups cubed potatoes (around 2 pounds)
• Feel free to use bacon drippings instead of vegetable oil.
• Any type of potatoes will work but I prefer starchier russets in this.
• You don’t have to peel the potatoes. I did in this batch but sometimes I don’t. I like the way the skin crisps up a little but the kids like it better with peeled potatoes. 
• I say the garlic powder is optional because I don’t ever remember Mama or Nanny using it in their fried potatoes but I sure like it. 
• Kielbasa, andouille or any precooked, smoked sausage can be used in this recipe.

MORE SKILLET MEALS TO ENJOY

BETTER-THAN-BOJANGLES DIRTY RICE - A copycat recipe for Bojangles iconic Cajun dirty rice, made with sausage and a favorite throughout Southern states, especially the Carolinas! 

CHICKEN & MUSHROOM RICE - A quick and easy skillet meal recipe with savory chicken and buttery mushrooms cooked with rice in one pan. 

SOUTHERN SMOTHERED SAUSAGE & POTATOES - An old-fashioned country recipe with smoked sausage and onions smothered in stewed potatoes for a simple, hearty homemade meal. 

CHICKEN SCAMPI WITH GARLIC PARMESAN RICE - The ORIGINAL quick and easy skillet meal recipe for tender chicken scampi over perfectly cooked buttery, garlic parmesan rice. 

Recipe for How to Cook Southern Fried Potatoes Sausage

Southern Fried Potatoes & Sausage

Yield: 6 Servings

Author: Mandy Rivers

Prep time: 5 MinCook time: 25 MinTotal time: 30 Min

A simple budget-friendly recipe for a one-pan skillet meal with smoked sausage, onions and southern-style fried potatoes.

Ingredients

• 1 lb smoked sausage
• 1 large onion, chopped
• 5-6 russet potatoes
• 1/2 cup water
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon garlic powder (optional)
• Vegetable oil

Instructions

1. Cut sausage into bite-sized pieces. Drizzle a little vegetable oil in a large skillet (nonstick is best if you have it) then sauté sausage until well browned.
2. Meanwhile, peel potatoes then cut into cubes (about 3/4 inch).
3. Add potatoes, onions, 3-4 tablespoons vegetable oil, water, salt, pepper and garlic then stir well.
4. Once water starts to boil, reduce heat to medium-low, cover skillet then cook for 10 minutes. Using a spatula to scrape the bottom, flip sausage/potatoes once or twice to make sure they’re not sticking.
5. Remove lid then increase temperature to medium-high. Continue cooking 10 minutes or until potatoes are tender with some crispy edges. Use a spatula to flip sausage/potatoes (scraping the bottom) so that potatoes can crisp up a bit in the oil. Don’t stir the potatoes or they will fall apart (still tasty but not what we’re after here).
6. Serve immediately.

Notes

• You’ll need about 5-6 cups cubed potatoes (around 2 pounds)
• Feel free to use bacon drippings instead of vegetable oil.
• Any type of potatoes will work but I prefer starchier russets in this.
• You don’t have to peel the potatoes. I did in this batch but sometimes I don’t. I like the way the skin crisps up a little but the kids like it better with peeled potatoes. 
• I say the garlic powder is optional because I don’t ever remember Mama or Nanny using it in their fried potatoes but I sure like it. 
• Kielbasa, andouille or any precooked, smoked sausage can be used in this recipe.
• Check the article above if you have any questions because it's entirely likely that I covered it there :o)

Author: Mandy Rivers

https://www.southyourmouth.com/2022/05/southern-fried-potatoes-sausage.html

Images and text © South Your Mouth LLC 2022

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dinner, supper, breakfast

American, Southern

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