Skillet Potatoes Recipe

Learn how to make the best skillet potatoes recipe with crispy edges and a creamy interior! These easy-to-make potatoes are seasoned with a flavorful blend of rosemary, thyme, and garlic, then fried to perfection in a cast iron skillet. Perfect for breakfast, lunch, or dinner, these potatoes pair well with eggs, roasted meats, or fresh veggies. Includes tips, variations, and serving ideas for a customizable side dish everyone will love. Keywords: skillet potatoes, crispy potatoes, cast iron recipes, seasoned potatoes, easy side dish recipe.

Ingredients

• 2 lbs. Yukon Gold or Russet potatoes
• 2 Tablespoons salted butter
• 2 Tablespoons olive oil

Seasoning:

• 1 teaspoon dried rosemary
• ¾ teaspoon dried oregano
• ¾ teaspoon dried thyme
• ¾ teaspoon dried sage
• ⅛ teaspoon ground nutmeg
• 1 teaspoon salt
• ⅛ teaspoon black pepper

Optional:

• 1 yellow onion, thickly diced
• 2 Tablespoons salted butter
• 1 Tablespoon olive oil
• 2 sprigs fresh thyme
• 3 cloves garlic, smashed

Instructions

Par-Cook the Potatoes

Achieving a soft, creamy interior while maintaining a crispy exterior starts with par-cooking the potatoes:

Method 1: Microwave

1. Slice the potatoes into thirds.
2. Place them on a large plate and cover with a microwave-safe lid. Microwave for 3 ½ minutes or until just fork-tender.
3. Cut into small squares.

Method 2: Gentle Boil

1. Slice the potatoes into small squares and place them in cold water.
2. Slowly bring the water to a gentle boil.
3. Cook for a few minutes, until just fork-tender. Drain and pat completely dry.

Season

1. Combine the seasoning ingredients in a small bowl.
2. Sprinkle the mixture over the potatoes and toss with your hands to ensure even coating.

Cook Onions Separately

1. Heat butter and olive oil in a separate skillet over medium-low heat.
2. Add the diced onion, smashed garlic cloves, and fresh thyme sprigs.
3. Let them soften and cook to your preference, reducing them as much as desired, even to a caramelized consistency.

Fry Potatoes in Batches

1. Heat the butter and oil in a large skillet, preferably cast iron, over medium-high heat.
2. Add the potatoes in a single layer, leaving space between each piece for airflow to ensure crispiness.
3. Cook for 3-4 minutes until golden and crispy. Use a silicone spatula to toss them gently, ensuring a variety of textures.
4. Cook in batches if necessary, adding more oil/butter as needed.
5. Remove fried potatoes with a slotted spoon and set aside.

Combine and Serve

1. Once all potatoes are fried, return them to the skillet along with the cooked onions.
2. Toss to combine, remove from heat, and season with additional salt and pepper if desired.
3. Serve warm and enjoy!

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Why You’ll Love This Recipe

• Simple Ingredients: Uses pantry staples and fresh produce.
• Incredible Texture: Crispy on the outside, creamy on the inside.
• Versatile: Works as a side dish for breakfast, lunch, or dinner.
• Customizable: Easily adaptable with your favorite herbs and spices.

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Tips

• Potato Choice: Yukon Gold potatoes have a creamier texture, while Russets crisp up beautifully.
• Pat Dry: Ensure potatoes are completely dry before frying to avoid steaming.
• Skillet Type: A cast iron skillet is ideal for even heat distribution and crispy edges.
• Batch Frying: Avoid overcrowding the skillet to allow proper airflow and crispiness.

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Variations and Substitutions

• Herbs: Swap the dried rosemary and thyme with parsley, dill, or chives.
• Onions: Use red onions for a sweeter flavor or shallots for a mild taste.
• Garlic: Add roasted garlic for a deeper flavor.
• Spices: Try smoked paprika, chili powder, or cumin for a unique twist.
• Oil: Substitute olive oil with avocado oil or ghee for a different flavor profile.

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FAQs

Q: Can I use sweet potatoes?
A: Yes, but they may require slightly less cooking time and will yield a softer texture.

Q: How can I store leftovers?
A: Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven to restore crispiness.

Q: Can I skip par-cooking?
A: Par-cooking ensures a creamy interior and crispy exterior. Skipping this step may result in unevenly cooked potatoes.

Q: What if I don’t have fresh thyme?
A: Substitute with ½ teaspoon of dried thyme or leave it out entirely.

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Serving Suggestions

• Breakfast: Pair with fried eggs, bacon, or sausage.
• Dinner: Serve as a side dish with roasted chicken, steak, or grilled vegetables.
• Toppings: Add sour cream, shredded cheese, or crumbled bacon for a loaded potato experience.
• Dips: Serve with ketchup, aioli, or spicy sriracha mayo for dipping.