Nothing beats the sound of skillet potatoes sizzling on a slow weekend morning. You want a side dish that is warm, filling, and easy to make. These potatoes deliver a satisfying crunch with very little effort.
This recipe turns humble pantry staples into a family favorite. It is the perfect way to brighten up a winter brunch. You will love how golden and tender these turn out every single time.
Why You’ll Love This Recipe
These potatoes are a winner because they are ready in 30 minutes. You do not need fancy equipment or expensive ingredients. Most of what you need is already in your kitchen right now.
They are incredibly versatile and fit any meal of the day. Kids love the crispy golden edges and the fluffy centers. It is a budget-friendly way to feed a hungry crowd without any stress.
Simple Method
Making these is much easier than you might think. Even if you are a beginner, you can achieve restaurant-quality results at home. The secret is all in the prep and the heat.
You will start by soaking the potatoes to remove extra starch. This simple step ensures they get perfectly crisp in the pan. After that, the skillet does all the hard work for you.
Ingredients You’ll Need
This recipe uses simple pantry staples that create big flavor. Fresh Russet potatoes work best for that classic fluffy texture.
- 1.5 lbs Russet potatoes, peeled and cut into 1/2-inch cubes
- 2 tablespoons vegetable oil
- 1 tablespoon unsalted butter
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
Step-by-Step Directions
- Place potato cubes in a bowl of cold water for 5 minutes.
- Drain and pat them thoroughly dry with paper towels.
- Heat vegetable oil and butter in a large cast-iron skillet.
- Add the potatoes in a single layer without overcrowding the pan.
- Cook undisturbed for 5 to 7 minutes until the bottoms are golden.
- Flip the potatoes and cook for another 10 to 12 minutes.
- Sprinkle with salt, pepper, garlic powder, and paprika at the end.
- Remove from heat and serve these skillet potatoes immediately.
Best Ways to Enjoy It
Serve these warm alongside fluffy scrambled eggs and crispy bacon. They are also wonderful next to a juicy steak for dinner. Add a dollop of sour cream for an extra treat.
For a fun twist, top them with shredded cheddar cheese. Set the table and enjoy a cozy family meal together. These potatoes make every plate feel a little more special.
Storage & Reheating
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to three days. You can even freeze them for later use.
To reheat, avoid using the microwave if possible. Place them back in a hot skillet for a few minutes. This helps them regain that wonderful crispy texture you love.
Tips for Best Results
- Do not skip the cold water soak for the starch.
- Pat the potatoes very dry before adding them to the oil.
- Use a heavy cast-iron skillet for the best heat distribution.
- Avoid stirring too often so the crust can form properly.
- Keep the potatoes in a single layer for even browning.
- Add the spices at the end so they do not burn.
- For a holiday twist, toss in some fresh rosemary.
Ways to Switch It Up
- Add diced onions and bell peppers for a O’Brien style.
- Swap the paprika for chili powder for a spicy kick.
- Use sweet potatoes instead for a nutritious seasonal swap.
- Top with fresh parsley or chives for a bright finish.
Common Questions
Can I use red potatoes instead?
Yes, you can use red or Yukon Gold potatoes. They will be slightly less fluffy but still very delicious. Keep the skins on for extra color and texture.
Why are my potatoes sticking?
Your pan might not be hot enough before adding the potatoes. Make sure the oil and butter are shimmering first. Let them cook undisturbed to release naturally from the pan.
Are these potatoes kid-friendly?
Absolutely, kids love the simple flavor and crunchy texture. You can leave out the paprika if they prefer a milder taste. They are perfect for dipping in ketchup!
I hope these golden skillet potatoes bring a little extra warmth to your table this weekend. There is nothing better than a simple, home-cooked side that everyone enjoys. Happy cooking!
— Lidia
Skillet Potatoes
Ingredients
- 1.5 lbs Russet potatoes, peeled and cut into 1/2-inch cubes
- 2 tablespoons vegetable oil
- 1 tablespoon unsalted butter
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
Instructions
- Place potato cubes in a bowl of cold water for 5 minutes to remove excess starch; drain and pat thoroughly dry with paper towels.
- Heat vegetable oil and butter in a large cast-iron skillet over medium-high heat until the butter foam subsides.
- Add the potatoes in a single layer, ensuring the pan is not overcrowded.
- Cook undisturbed for 5 to 7 minutes until the bottom layer is golden brown.
- Flip the potatoes using a spatula and continue cooking for another 10 to 12 minutes, turning occasionally, until all sides are crispy and the centers are tender.
- Sprinkle with salt, black pepper, garlic powder, and smoked paprika during the last 2 minutes of cooking.
- Remove from heat and serve immediately.
