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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.
EASY SKILLET POTATOES
My kids are weird about potatoes. I’m not sure what their deal is, because potatoes are delicious, but the battle rages on. Outside of French fries, getting them to eat a potato is hit-or-miss at best.
But when I was a kid, potatoes of all sorts were my jam! I especially loved when my mom would make fried potatoes. They always seemed to come out perfectly cooked and seasoned and everyone fought for seconds.
So I decided to throw together my own version. In the past, I’ve had a spotty history frying potatoes. But I had to give it as shot. I kept the seasonings simple and cooked it over moderate heat so that the potatoes could slowly crisp up without burning. The results were so delicious, even my little ones enjoyed them!
HOW TO MAKE SKILLET POTATOES
- Peel the potatoes and dice them into 1 inch chunks with a sharp knife – try and make them all the same size.
- In a large skillet, melt some butter with oil (to prevent the butter from burning). I do this over medium heat.
- Once its all melted together, add the potatoes to the pan and season with onion powder, garlic powder and paprika.
- Cook them for about 20 minutes, stirring and turning the potatoes often to prevent burning.
- Season with the salt and pepper and cook for 10 minutes more or until golden on the outside, stirring and turning the potatoes often.
- Remove from the heat and garnish with fresh chopped parsley. Serve immediately.
What kind of potatoes are best?
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.
Can you make skillet potatoes ahead of time?
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.
Skillet potatoes are great for breakfast, lunch or dinner! Serve them in the morning with some Baked Egg Muffins or Breakfast Pizza or alongside some Baked Chicken Breasts or some Barbecue Chicken Biscuit Sandwiches.
How to store leftovers:
Cover and refrigerate for up to 3 days. Freezing this recipe is not recommended.
More delicious sides you’ll love:
- Easy Breakfast Potatoes
- Best Make Ahead Mashed Potatoes
- Hawaiian Macaroni Salad
- Easy Oven Roasted Asparagus
- 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.