Skillet Potatoes

5 stars (3 reviews)

My easy recipe for skillet potatoes makes perfectly-sized pieces of potato that are crispy and golden brown on the outside, tender and fluffy on the inside, and delicious to pair with your favorite breakfast and dinner dishes. But I wouldn't blame you for eating them right from the pan!

Prep Time15

Cook Time20

Total Time35

Course: Breakfast, Brinner, Main, Side Dish

Cuisine: American

Servings: - 8 Servings

Calories: 199kcal

Author: Sommer Collier

Equipment

1 cast iron skillet

Ingredients

2 pounds russet potatoes peeled and cut into ½ inch cubes
½ medium onion chopped into ½ inch pieces
2 tablespoons butter
2 tablespoons olive oil
2 teaspoons salt
½ teaspoon pepper
½ teaspoon smoked paprika
Optional garnish - parsley

US Customary - Metric

Instructions

Set out a large bowl and fill it halfway full of water and ice. One at a time, peel the potatoes and cut them into even ½-inch cubes. As you finish each potato, place the cubes in the water to remove excess starch and keep them from oxidizing.
Once all the potatoes are chopped and in the water, chop half of an onion into ½-inch pieces.
Place a large skillet over medium heat. Add the oil and butter to the skillet. Set a colander in the sink and pour the potatoes into the colander. Press them with a paper towel and toss them in the colander with a paper towel on the mix to remove excess moisture.
Once the butter has melted, gently pour the diced potatoes and onions into the hot pan. Sprinkle with salt, pepper, and smoked paprika. Stir to combine. Place a lid over the skillet, and cook the potatoes for 10-12 minutes, stirring every 3-4 minutes. This will make sure the potatoes cook all the way through.
Then remove the lid completely and cook another 8-10 minutes, stirring every 3-4 minutes so that the exteriors get crispy.
Be gentle when stirring so you don't smash the potatoes. When the potatoes are fork-tender and crispy on the outside, removed from heat and serve warm.

Video

Notes

Crisp and tender breakfast potatoes are best enjoyed hot and fresh from the skillet. They'll start to get soft as they cool.

However, if you do have leftovers you'd like to save, they will keep for up to 3 days in the fridge stored in an airtight container. Reheat them briefly in a skillet on the stovetop, or in an air fryer (my preferred method) for 3-4 minutes at 350 degrees.

Nutrition