Skillet Potatoes
These cast iron skillet potatoes are extra crispy and are easy to make with caramelized onions, garlic, thyme, and simple seasonings. Serve them up with eggs for breakfast or enjoy them with a steak for dinner.
Servings: 4 people
Calories: 261kcal
Ingredients
- 2 lbs. Yukon Gold or Russet potatoes
- 2 Tablespoons Salted Butter
- 2 Tablespoons Olive Oil
Seasoning:
- 1 teaspoon dried rosemary
- ¾ teaspoon dried oregano
- ¾ teaspoons dried thyme
- ¾ teaspoons dried sage
- 1/8 teaspoons ground nutmeg
- 1 teaspoon salt
- 1/8 teaspoon pepper
Optional
- 1 yellow onion, thickly diced
- 2 Tablespoons salted butter
- 1 Tablespoon olive oil
- 2 sprigs fresh thyme
- 3 cloves garlic smashed
Instructions
Par Cook the Potatoes
- This creates a soft, creamy interior while still allowing the outside to become nice and crispy.
- Method 1: Microwave: Slice the potatoes into thirds. Place them on a large plate and microwave them for 3 ½ minutes under a microwave cover, until just fork tender. Cut into small squares.
- Method 2: Gently Boil. Slice the potatoes into small squares and place them in cold water. Slowly bring the water to a gentle boil. Cook the potatoes for a few minutes, until just fork tender. Drain and pat completely dry.
Season
- Combine seasoning ingredients and sprinkle over the potatoes. Use your hands to toss to combine.
Cook Onions Separately
- Onions should be cooked in a separate pan with butter and olive oil as they'll require a different cooking temperature than the potatoes. Let them soften over medium-low heat with smashed garlic cloves and fresh thyme. Reduce as much as you like, even letting them caramelize if possible.
Fry Potatoes in Batches
- Add the oil and butter to a large skillet, (preferably cast iron), over medium-high heat. Add the potatoes in a single layer. Try to leave space around each one, the airflow will allow the edges to get crispy. (Otherwise they’ll steam which can make them soft.) Cook them in batches if needed.
- Once they start to get crispy and golden, (3-4 minutes), use a silicone spatula to toss them around. Not all sides need to be equally crisp, alternative textures is what makes them interesting. Reduce heat if needed as they continue to cook.
- Use a slotted spoon to remove them from the skillet and proceed with frying remaining batches. Add a little more oil/butter if needed.
- Once all batches are fried, add all potatoes back to the skillet along with the onions. Toss to combine, remove from heat. Taste and season with additional salt/pepper if needed and serve!
Notes
Pro Tips
- If preferred, you can skip microwaving or boiling and slice baby potatoes into 1/4 inch circles and fry for 4-5 minutes per side.
- Make-Ahead Tip: You can clean, slice and microwave the potatoes a few days ahead of time. Cover them and place them in the fridge until ready to fry.
- For even crispier results, cut the uncooked potatoes into thirds and soak them in cold water in the refrigerator overnight. Then rinse, pat completely dry, and proceed with cooking them. This rids them of excess starch and makes them extra crispy.
- For added flavor, fry bacon or sausage in the skillet first and fry the potatoes in the drippings.
- You can add a few drops of maple syrup for additional flavor as well.
Be sure to serve these with my scrambled eggs and buttermilk biscuits for breakfast or with a steak for dinner!
Nutrition
Calories: 261kcal | Carbohydrates: 40g | Protein: 5g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 633mg | Potassium: 955mg | Fiber: 5g | Sugar: 2g | Vitamin A: 149IU | Vitamin C: 45mg | Calcium: 33mg | Iron: 2mg