Skillet-Fried Potatoes
Updated June 3, 2024
- Total Time
- 30 to 40 minutes
- Cook Time
- 15 to 20 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2pounds waxy potatoes
- Salt
- Olive oil
- 1head garlic, separated into cloves, peeled
- Chopped fresh herbs, optional
- Ground black pepper, optional
Nutritional analysis per serving (6 servings)
346 calories; 25 grams fat; 3 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 3 grams polyunsaturated fat; 30 grams carbohydrates; 4 grams dietary fiber; 1 gram sugars; 4 grams protein; 383 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Cut potatoes, peeled or not, into large chunks no more than two inches across. Salt a pot of boiling water and cook potatoes until just done. (A sharp knife should easily glide in, but potato should not slide off knife immediately.) Drain. This step can be completed in the cool of the morning; cover potatoes and refrigerate until ready to use.
- Step 2
Heat half an inch of olive oil in a large cast-iron skillet. When hot, add potatoes and garlic cloves and fry, nudging now and again, until crisp and golden, 15 to 20 minutes. Shower with salt and, if desired, chopped herbs and black pepper. Serve immediately.
Private Notes
Comments
The garlic cooks more quickly than the potatoes and will be burned by the time they are done. Maybe add it later?
This worked very well as a foundational way to skillet fry potatoes and was much easier and quicker than just frying them. Since we have our own vegetable garden, I added an onion, herbs (chives, thyme, oregano, basil etc.) and a few halved cherry tomatoes. Plus, I added some leftover cooked pork sausage I had. I did this for a late breakfast in my eternal quest to vary breakfasts and skip the eggs now and again. The use of a cast-iron pan helped make a nice crust too.
Salt, dill, done. 15 of 18 people i cooked for said they were the best breakfast potatoes they’d ever had.
So so so oily. Use maybe 1/4” of oil or even less.
Delicious. Boiled Yukon gold potatoes for about 5 minutes. Fried in cast iron with a mix of ghee and olive oil. Finished with the liberal sprinkling of Kosher salt, freshly ground pepper and dried Herbs de Provence.
Didn’t add any garlic or herbs. Potatoes beautifully crisp and crunchy.
Advertisement