Skillet Potatoes Recipe

Skillet Potatoes

1. 1

   Prep potatoes

   Wash the potatoes well. If using russets, peel if you prefer; Yukon Gold can be left unpeeled. Cut potatoes into 1/2-inch thick rounds or 3/4-inch cubes so pieces are uniform for even cooking.

2. 2

   Parboil

   Place the cut potatoes in a medium pot and cover with about 1 inch of cold water (approximately 4 cups). Add a pinch of salt and bring to a boil over high heat. Once boiling, reduce to a simmer and cook until the potatoes are just tender at the edges but still firm in the center, about 5–7 minutes depending on size. Drain well in a colander and let steam-dry for 2–3 minutes to remove excess surface moisture.

3. 3

   Heat skillet

   While potatoes drain, heat a large (10–12 inch) heavy skillet or cast-iron pan over medium-high heat. Add 2 tablespoons olive oil and 1 tablespoon butter. Heat until the butter foams and the oil shimmers but does not smoke.

4. 4

   Sear potatoes

   Add the drained potatoes in a single layer, taking care not to overcrowd the pan (work in batches if necessary). Let potatoes cook undisturbed for 4–5 minutes so a golden crust forms on the bottom. Flip or toss pieces and continue to cook, allowing additional browning, about another 4–6 minutes. Total searing time will be 8–12 minutes until potatoes are golden and crisp.

5. 5

   Add aromatics and season

   Push potatoes to the side and add the diced onion to the empty area of the skillet; cook for 2–3 minutes until soft and translucent. Stir the onion into the potatoes, then add minced garlic, chopped rosemary, smoked paprika, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Cook everything together, stirring gently, for 1–2 minutes until fragrant and garlic is softened but not burnt. Taste and adjust seasoning.

6. 6

   Finish and garnish

   If potatoes need a touch more richness, add an extra 1/2 tablespoon butter and stir to coat. Remove skillet from heat. Sprinkle chopped parsley over the potatoes and serve immediately.

7. 7

   Serving suggestion

   Serve hot as a side for eggs, roasted meats, or alongside a salad. Leftovers reheat well in a skillet to re-crisp the crust.