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These Easy Skillet Potatoes are a simple and delicious side dish – they’re perfectly crispy on the outside and tender and fluffy on the inside.Pin this recipe for later!
Table of Contents
Why This Skillet Potatoes Recipe Works
- Perfectly Seasoned – I used my All Purpose Seasoning for these potatoes and they are so delicious.
- Moderate Heat – Crispy cast iron potatoes are pan fried over a moderate heat so they get crispy on the outside, tender on the inside, without burning.
- Easy to Make – The skillet potatoes recipe you’ll find below is simple and easy. All you need are potatoes, oil, butter, and my favorite seasonings.
- Oil and Butter – I used a combination of butter and oil to cook the potatoes in. The butter adds a nice flavor and the oil helps them get nice and crispy.
- Versatile – Frying potatoes is great for breakfast, lunch, or dinner! Serve them in the morning with some Baked Egg Muffins or wrapped in a breakfast burrito, or alongside some Baked Chicken Breasts or some BBQ Pulled Pork Sandwiches.
How To Make Skillet Potatoes
See recipe card below for ingredient quantities and full instructions.
Peel potatoes and cut into evenly sized pieces.
Melt butter and olive oil over medium heat.
Add potatoes and season with onion powder, garlic powder, and paprika.
Cook for 20 minutes, stirring often to prevent burning. If the pan is getting too hot, turn the heat down a bit.
Season with salt and pepper and cook for 10 minutes. The fried potatoes should be golden and crispy on the outside and tender on the inside.
Garnish with fresh chopped parsley before serving.
I used white potatoes for this, but you can really use whatever potatoes you prefer. You want a potato that’s going to hold their shape, so russets, red potatoes, or Yukons also work well.
While they’re best served right away, you can make these ahead and reheat them. It’s best to reheat them in a skillet on the stove to help retain some of the crispy texture.
- Cutting the potatoes the same size helps them to cook evenly. Try to get them as close in size as possible.
- Feel free to adjust the seasonings to your liking, or play around with other seasonings. Cajun spices would add a nice punch of flavor!
- If you’d like to use fresh garlic or herbs, add them at the very end and just cook for a minute; otherwise, they will burn.
- To store leftovers, cover and refrigerate for up to 3 days. Freezing this recipe is not recommended.
- You can use any pan for this recipe, but you’ll get the best results from a cast iron skillet.
More Potato Recipes
- Easy Breakfast Potatoes
- Best Make Ahead Mashed Potatoes
- Instant Pot Potato Soup
- Potatoes Romanoff
- Garlic Roasted Potatoes
Easy Skillet Potatoes
- 1 Tablespoon canola oil
- 2 Tablespoons salted butter
- 4 cups potatoes, peeled and diced into 1 inch pieces
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- Fresh parsley, chopped (optional garnish)
- Melt oil and butter together in a large skillet over medium heat.
- Add potatoes to the skillet and spread them into a single layer.
- Season with onion powder, garlic powder and paprika.
- Cook for 20 minutes, stirring and turning often.
- Season with salt and pepper.
- Cook another 10 minutes, stirring and turning often or until golden brown.
- Remove from heat and garnish with fresh chopped parsley (optional). Serve immediately.