Skillet potatoes fried crispy with onions and seasoned with herbs for the perfect side dish for breakfast or any meal.
Are you craving a crispy and delicious side dish that will have you reaching for seconds? Look no further than the perfect skillet potatoes. These golden brown and crispy delights will leave you wanting more with every bite.
Made with tender potatoes, cooked just right to achieve that ideal combination of creamy interior and crispy exterior, these skillet potatoes are the ultimate comfort food. Whether you are serving them with breakfast, lunch, or dinner, they make a versatile and satisfying addition to any meal.
With their irresistible texture these skillet potatoes are sure to become a family favorite. They are quick and easy to make, perfect for busy weeknights when you need a tasty side dish in a pinch.
So, put on your chef’s hat and get ready to impress with these crispy and flavorful skillet potatoes. Your taste buds will thank you for it. Get ready to savor every crispy bite!
How To Make Skillet Potatoes
Ingredients needed
- Yukon gold potatopes
- Vegetable oil
- Dried thyme
- Onion
- Garlic powder
- Butter
Quick tips for the crispiest potatoes
- This is a recipe you want to use vegetable oil for the best potatoes. If you don’t care about crispiness any oil with work but vegetable oil makes the most crispy.
- Watch the heat, too much heat and you burn the potatoes before they cook through. And too little and they won’t get crispy. You may need to add a lid depending how thick your potatoes are to help them cook.
Making the skillet potatoes
- First, wash and dry the Yukon potatoes. You’ll want to dice them with the skin on into small cubes. Also, dice the onion.
- Toss the potatoes in salt and pepper but don’t over do it because you can add more later.
- In a skillet on medium heat add the vegetable oil. Just enough to cover the bottom. Add in only the diced potatoes. The potatoes should sizzle. Test with a piece or two before adding all of them.
- Spread them out in the pan and allow them to cook. Do not turn them too much. Allow them to sauté a while then turn them.
- Once at least 2 sides are golden brown with the potatoes add in the diced onion. Continue cooking allow the onions to brown as well. If the potatoes are still hard, this is where you may need to add a lid for about 5 minutes to help them soften.
- Now, right before the potatoes are finished add in butter, dried thyme and the garlic powder. Cook the potatoes about 1-2 minutes longer then turn off the heat and add them to a paper towel to drain a bit.
- Allow them to cool then serve.
Frequently Asked Questions (FAQs)
Should I boil the potato before frying?
If you were using huge chunks this would help. But, for skillet potatoes they should be diced small and that will speed them up.
How can the potatoes turn mushy?
This is done if the heat is too low and if you crowd the pan too much. The potatoes have water in them and as they cook the water should quickly be evaporated by the high heat. If it is not or if they are crowded which cools the pan too much they will boil rather than fry. This makes mushy potatoes. Give them space and heat.
Recipes to try next
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Skillet Potatoes
Ingredients
- 1 pound Yukon potatoes, diced
- 1/2 medium yellow onion, diced
- 1/4 cup vegetabe oil
- 2 tablespoon butter
- 1/2 teaspoon dried thyme
- 1 teaspoon garlic powder
Instructions
- First, wash and dry the Yukon potatoes. You'll want to dice them with the skin on into small cubes. Also, dice the onion.
- Toss the potatoes in salt and pepper but don't over do it because you can add more later.
- In a skillet on medium heat add the vegetable oil. Just enough to cover the bottom. Add in only the diced potatoes. The potatoes should sizzle. Test with a piece or two before adding all of them.
- Spread them out in the pan and allow them to cook. Do not turn them too much. Allow them to sauté a while then turn them.
- Once at least 2 sides are golden brown with the potatoes add in the diced onion. Continue cooking allow the onions to brown as well. If the potatoes are still hard, this is where you may need to add a lid for about 5 minutes to help them soften.
- Now, right before the potatoes are finished add in butter, dried thyme and the garlic powder. Cook the potatoes about 1-2 minutes longer then turn off the heat and add them to a paper towel to drain a bit.
- Allow them to cool then serve.