Savory Fried Okra and Potatoes

Here’s my go-to recipe for fried okra and potatoes, a simple Southern comfort dish that combines crispy okra pieces with tender potato chunks, seasoned just right with salt and pepper.

This combination has become a regular at our summer dinner table, and I often make extra because everyone tends to snack on it straight from the pan. If you ask me, these crispy bites are just as good at room temperature as they are hot from the skillet!

What Kind of Okra Should I Use?

Fresh okra is definitely the way to go for this recipe, and you’ll want to look for pods that are bright green and around 2-4 inches long. Bigger pods tend to be tough and woody, while the smaller ones stay tender when cooked. When you’re shopping, give the pods a gentle squeeze – they should feel firm but not hard, and avoid any that feel soft or have brown spots. If you can only find frozen okra, it’ll work in a pinch, but the texture won’t be quite the same as fresh. A quick tip: once you get your okra home, don’t wash it until you’re ready to cook – moisture can make it slimy, which is exactly what we want to avoid in this recipe.

Options for Substitutions

This simple side dish can be adapted with several easy substitutions:

• Fresh okra: If fresh okra isn’t available, frozen okra works too – just make sure to thaw and pat it really dry before cooking to avoid sogginess. Keep in mind that frozen okra might be a bit more slippery than fresh.
• Olive oil: You can swap olive oil with vegetable oil, canola oil, or even coconut oil. Each will give a slightly different flavor, but they’ll all work well for frying.
• Potatoes: Any potato variety works here – russet, red, or yellow potatoes are all good options. Sweet potatoes can also work for a different twist, but they’ll cook a bit faster so add them a few minutes later.
• Spicy pepper: Depending on your heat preference, you can use jalapeños, serrano peppers, or even a pinch of red pepper flakes. If you’re not into heat, bell peppers make a nice mild alternative.
• Onion: Red, white, or yellow onions all work well. You could also use shallots for a milder onion flavor, just use about 2 small shallots to replace the 1/4 onion.

Watch Out for These Mistakes While Cooking

The biggest challenge when cooking okra is dealing with its natural sliminess – to minimize this, make sure your okra is completely dry after washing and cook it at a higher temperature to help eliminate the sticky texture. Another common mistake is overcrowding the pan, which causes the vegetables to steam instead of getting crispy – work in batches if needed and give your ingredients enough space to brown properly. Adding the potatoes at the right time is crucial – they need to go in first since they take longer to cook than okra, and make sure they’re cut into uniform, small pieces for even cooking. For the best results, resist the urge to stir too frequently; letting the vegetables sit undisturbed for a few minutes at a time will help them develop a nice golden crust that adds extra flavor and texture to the dish.

What to Serve With Fried Okra and Potatoes?

This Southern-style side dish pairs perfectly with classic comfort food mains like fried chicken, grilled pork chops, or blackened catfish. Since it’s already got your veggies and potatoes covered, you might just want to add some cornbread on the side to soak up all those tasty bits left on the plate. For a complete meal, I like to serve it alongside some black-eyed peas or stewed tomatoes – these combinations remind me of my grandmother’s Sunday dinners. If you’re keeping things casual, it’s also great with a simple grilled hamburger or hot links for a laid-back weeknight dinner.

Storage Instructions

Keep Fresh: This tasty okra and potato dish will stay good in the fridge for up to 3 days when kept in an airtight container. The texture is best when fresh, but leftovers still make for a yummy side dish the next day.

Cool Down: Before putting your leftovers away, let them cool completely to room temperature. This helps prevent excess moisture from making the vegetables soggy – nobody likes mushy okra or potatoes!

Warm Up: To bring back some of that fresh-cooked crispiness, heat your leftovers in a skillet over medium heat for a few minutes. A quick zap in the microwave works too, but the texture won’t be quite as nice. Just remember to give it a good stir halfway through heating.

Preparation Time	10-15 minutes
Cooking Time	15-20 minutes
Total Time	25-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 500-600
• Protein: 8-10 g
• Fat: 40-50 g
• Carbohydrates: 40-50 g

Ingredients

• salt as needed
• spicy pepper to taste
• 12 oz fresh okra
• 4 to 6 tbsp olive oil (I like Pompeian extra virgin)
• 1 large or 2 medium potatoes (peeled and diced into 1/2-inch pieces)
• 4 garlic cloves (freshly minced for best flavor)
• 1/4 onion (finely chopped)

Step 1: Prepare the Ochro

Begin by giving the ochro (okra) a good rinse under running water to ensure it’s clean.

Once thoroughly washed, trim the tops and slice the ochro into thin, round pieces.

Set aside for later use.

Step 2: Start Cooking the Potatoes

In a wide, heavy-bottomed pot, heat some oil over high heat.

Once the oil is hot, add cubed potatoes to the pot.

Cook them for about 5 minutes, stirring occasionally, until the potatoes are mostly cooked and develop a nice brown edge.

Step 3: Add Aromatics and Seasoning

Stir in sliced onions, chopped garlic, hot pepper, and a pinch of salt with the browned potatoes.

Continue cooking for an additional 3 minutes, allowing the flavors to meld together and the onions to become translucent.

Step 4: Cook the Ochro

Add the sliced ochro to the pot, ensuring you stir well to combine it with the rest of the ingredients.

Let it fry undisturbed until the bottom develops a golden brown color.

Carefully flip the ochro and continue cooking the other side until you see those brown bits.

Be patient during this process to prevent the ochro from becoming mushy.

Step 5: Adjust Seasoning

Taste the dish and add more salt or hot pepper if needed, adjusting the flavors to your preference.

Ensure everything is cooked to perfection, with a balance between the crisp ochro and tender potatoes.

Step 6: Serve and Enjoy

Once cooked, serve the ochro dish with your favorite side such as dhal and rice, sada roti, paratha roti, dosti roti, naan bread, or alongside your preferred protein.

Enjoy your meal full of flavor and texture!