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Potatoes are my favorite food. They are so versatile, provide limitless options for creating delicious dishes and are generally easy to work with. Skillet potatoes are a staple in my household and I make them for breakfast, casseroles, side dishes
, and sometimes just because I want potatoes. You can season them whatever way you'd like (I give my recommendations below) and you can also use different types of potatoes. I prefer to use Yukon Gold because of the buttery inside but I've made these with russets and red potatoes, too. Crispy Skillet Potatoes:
Makes 4 servings
Ingredients:
8 medium Yukon Gold potatoes (cubed into 1" pieces)
1/2 yellow onion (diced)
6 cloves garlic (minced)
1 teaspoon coarse salt
1 teaspoon ground black pepper
1 teaspoon paprika
1 teaspoon chili powder (sometimes I use chipotle chili powder for an extra flavor profile)
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 cup canola or vegetable oil plus 1 tablespoon
2 tablespoons Italian parsley (chopped) for garnish
Instructions:
In a large mixing bowl, combine all of the above ingredients except the canola or vegetable oil. Mix together to coat the potatoes in the seasonings, garlic and onions.
Meanwhile, heat a cast-iron skillet to medium heat and add the canola oil, minus the extra tablespoon.
Add the tablespoon of oil to the potato mixture and coat them in the bowl.
Once the oil is heated, dump the potato mixture in and stir around to cover in oil for a second time.
Let the potatoes sear and get crispy on one-side before you stir. This will take about 5-7 minutes.
Flip the potatoes to sear and crisp them on the other side, about 5-7 minutes.
Reduce heat to low and let the potatoes cook for about 15-20 minutes, stirring occasionally to keep from burning.
Once potatoes are cooked through, soft when stabbed with a fork, remove from heat and stir in the fresh parsley to garnish.
Serve with chimichurri flank steak and green beans, or with a bit of crumbled feta as a side dish. Enjoy!
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