Description
Golden crispy pan fried potatoes with soft centers. Quick, simple, and skillet-perfect every time.
Ingredients
1.5 pounds Russet potatoes
2 tablespoons salted butter
2 tablespoons olive oil
salt to taste
black pepper to taste
1 teaspoon onion powder or garlic powder
Instructions
Peel and rinse potatoes and dry gently in a kitchen towel. Slice each potato into 1/2 inch cubes.
Heat a large nonstick skillet (I used cast iron) over medium-high heat. Add in butter and olive oil and stir together to melt and sizzle.
Add in potatoes and stir to coat each potato in the butter-oil mixture. Sprinkle with salt, black pepper and onion powder and stir again.
Reduce heat to medium and let potatoes cook for 5 minutes before stirring and flipping. Cook another 5 minutes, then flip again.
Continue the cook-5-minutes-then-flip pattern for 20-30 minutes or until potatoes are brown and crispy on the outside and tender on the inside.
Taste and adjust the salt as necessary. Serve hot.
Notes
Dice your potatoes evenly to ensure even cooking.
Use a combination of butter and oil to prevent burning.
Let the potatoes sit between flips to develop a crisp crust
- Prep Time: 10min
- Cook Time: 30min
- Category: Side Dish
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 1g
- Sodium: 220mg
- Fat: 6g
- Saturated Fat: 2.5g
- Unsaturated Fat: 3.5g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 8mg