Need an easy side dish? Try some crispy skillet potatoes. These are a staple in our menu. By simply changing the herbs or adding cheese it’s like having a new side each time. Crispy skillet potatoes take hardly any time at all to make, so they can be whipped up after work even on a busy night.
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Potatoes are the Best Side
Anyway, like I was sayin’, a potato is the fruit of the sides. You can fry it, boil it, mash it, bake it, roast it. There’s uh, potato salad, potato soup, potato skins. Pan fried, deep fried, stir-fried. There’s twice baked potatoes, potato chips, mashed potatoes, roasted pototoes, fried potatoes, potato cakes, garlic potatoes, funeral potatoes, scalloped potatoes. That- that’s about it.
Anybody able to name that movie? Think shrimp not potatoes. Anyways, back to those crispy skillet potatoes. I struggle to come up with sides for meals. That means we either do potatoes, mac and cheese, or sometimes nothing at all. Therefore, I’ve gotten really good at potatoes. Whenever I’m asked to bring a side to a get together, you can bet it will be some form of potatoes.
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Seasoning Crispy Skillet Potatoes
Salt & Pepper- You can’t go wrong with some good old salt and pepper. Just keep in mind that potatoes take a lot of salt. That being said, you can always add more, but you can’t remove some. When I’m feeling most rushed to get dinner on the table this is my go-to because it requires very little thought. I can sprinkle in some salt and pepper as the potatoes cook.
Ranch- My husband’s favorite is to have crispy skillet potatoes seasoned with dry ranch seasoning. When I do season with ranch, I like to mix some olive oil, ranch seasoning, and the potatoes up in a bowl first. Then I’ll put them in the pan to cook. I find this helps to evenly distribute the seasoning a bit better.
French Onion Soup- My favorite seasoning for crispy skillet potatoes is dry french onion soup powder. Like with the ranch, I season them before cooking them to help evenly distribute the deliciousness.
Garlic Powder- When I need to mix things up a bit, I like to do garlic butter potatoes. I simply cook the potatoes in butter and sprinkle in some garlic powder and salt. We find that this seasoning goes particularly well with seafood.
Crispy Skillet Potatoes Recipe
Ingredients
1 potato per person
Olive oil or butter
Seasoning (see above for ideas)
Instructions
- Wash or peel the potatoes before cutting them into bite sized cubes. Keep in mind that the smaller you cut them, the faster they will cook. That’s my secret to making them up quickly.
- Preheat a cast iron skillet on medium heat. Preheating the skillet will keep them from sticking. The same goes for stainless steel too. When the pan in warm add enough olive oil or butter to coat the pan plus a little. There should be no more than ¼ inch of oil or butter in the pan.
- When you flick water at the greased pan, it should sizzle. That means it’s ready for the potatoes. Dump them in and spread them out into a single layer. Then leave them alone. It’s hard. I know. But if you mess with them then they don’t get crispy.
- When the potatoes are brown on the buttom, it’s time to flip. The goal is to only do one flip. Use a fork to lift out one potato to check to see if it’s brown if you need to. Then use a big spatula to flip all of the potatoes over.
- When the other side is brown and the potatoes are tender, it’s time to eat. If you’re potatoes are brown, but not cooked in the middle, reduce the heat and put a lid on the skillet. Try cutting them into smaller pieces next time.
Crispy Skillet Potatoes Meal Ideas
Crispy skillet potoes pair well with any sort of grilled meat. During the summer we eat them with burgers, pork chops, bbq chicken, and steaks. I usually just season them with salt and pepper. It’s like tater tots, but homemade and healthier.
When seasoned with garlic powder and cooked in butter, they pair perfectly with shrimp. Actually can can cook the shrimp in the same pan for a one pan meal. Add some asparagus as a veggie and you’ve got a meal.
When I want a breakfast potato I cook them with butter, salt, and pepper. Then you can put them on sourdough breakfast pizza, in a breakfast burrito, or eat them with you eggs.
Crispy Skillet Potatoes
Need an easy side dish? Try some crispy skillet potatoes. These are a staple in our menu. By simply changing the herbs or adding cheese it’s like having a new side each time. Crispy skillet potatoes take hardly any time at all to make, so they can be whipped up after work even on a busy night.
Ingredients
- 1 potato per person
- Olive oil or butter
- Seasoning (see above for ideas)
Instructions
- Wash or peel the potatoes before cutting them into bite sized cubes. Keep in mind that the smaller you cut them, the faster they will cook. That’s my secret to making them up quickly.
- Preheat a cast iron skillet on medium heat. Preheating the skillet will keep them from sticking. The same goes for stainless steel too. When the pan in warm add enough olive oil or butter to coat the pan plus a little. There should be no more than ¼ inch of oil or butter in the pan.
- When you flick water at the greased pan, it should sizzle. That means it’s ready for the potatoes. Dump them in and spread them out into a single layer. Then leave them alone. It’s hard. I know. But if you mess with them then they don’t get crispy.
- When the potatoes are brown on the buttom, it’s time to flip. The goal is to only do one flip. Use a fork to lift out one potato to check to see if it’s brown if you need to. Then use a big spatula to flip all of the potatoes over.
- When the other side is brown and the potatoes are tender, it’s time to eat. If you’re potatoes are brown, but not cooked in the middle, reduce the heat and put a lid on the skillet. Try cutting them into smaller pieces next time.
The site may contain links to affiliate websites, and we receive an affiliate commission for any purchases made by you on the affiliate website using such links. As an Amazon Associate I earn from qualifying purchases. As a Revive EO Affiliate I earn from qualifying purchases.
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