Imagine the enticing sizzle and irresistible aroma of crispy potatoes filling your kitchen. Our Skillet Potatoes recipe is designed to bring that vision to life! With a bit of quick prep, you'll have these potatoes ready to dance on the skillet. In no time at all, you'll be serving up delicious potatoes that are crispy on the outside and fluffy on the inside. Perfect for breakfast, dinner, and any time in between.
Get ready to rock your taste buds with our skillet potatoes with garlic and rosemary. This side dish is a total showstopper - think crispy edges, fluffy middles, and an aroma that'll make your kitchen smell like a five-star restaurant.
Making these skillet fried potatoes is so easy. You start with some potatoes, sizzle them in a skillet until golden brown, and then amp up the flavor with some garlic and rosemary. The result? Potatoes that taste so good they'll have you doing a happy dance.
Whether you're planning a family feast or just hunting for a new go-to side dish, these garlic and rosemary fried potatoes in a skillet won't let you down. Stick with us, and we'll walk you through every step of this super-easy, flavor-packed recipe. Let's get those skillets sizzling!
- Oil: I used avocado oil, but you can also use a light-flavored olive oil or vegetable oil.
- Potatoes: Yukon gold potatoes or red potatoes are best for this recipe in my experience. You can use russet potatoes if you like.
- Salt: Sea salt for seasoning.
- Butter: Use salted or unsalted butter.
- Garlic: You can use fresh minced garlic, frozen garlic, or jarred garlic.
- Rosemary: Fresh rosemary adds a wonderful herbacous flavor, but you can also use dried rosemary. Make sure to chop it up finely before adding it to your skillet. Other fresh herbs like thyme or parsley can be used if you don’t have rosemary.
Step by Step Instructions
For the full recipe with measurements, see the recipe card at the end of the post.
Alright, first things first - let's get that skillet nice and toasty with some avocado oil. Medium heat is just right for this job.
Tips & Tricks
- Select the Right Potatoes: For skillet potatoes, choose a variety that holds its shape well when cooked. Yukon Gold or red potatoes are excellent choices.
- Use a Heavy Skillet: A heavy-bottomed skillet, like cast iron, distributes heat evenly and helps achieve that desirable golden-brown crust on your potatoes.
- Don't Crowd the Pan: Give your potatoes room to breathe in the skillet. Crowding can cause them to steam rather than brown.
- Season Generously: Potatoes love salt! Season generously and taste as you go. Feel free to add in garlic powder, onion powder or paprika.
- Stir Occasionally, Not Continuously: Resist the temptation to stir too often. Letting the potatoes sit undisturbed allows them to develop a beautiful crust.
- Serve Hot: Skillet potatoes are best served immediately while they're still hot and crispy. Enjoy them as skillet breakfast potatoes or as an easy side dish for dinner.
Why are my fried potatoes not crispy?
The most common reason for soggy potatoes is that they have been cooked with too much moisture.
Make sure to pat the potatoes dry before cooking and cook them as directed. Also, avoid overcrowding the skillet, as this will cause steam to build up and prevent your potatoes from getting crispy.
Do you have to boil potatoes before frying them?
No, you do not need to boil the potatoes before cooking them on oil.
Boiling the potatoes will soften them up, but in this recipe we are cooking our potatoes for long enough in the skillet that they will be cooked through.
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- Heavy Duty Skillet (such as a cast iron skillet)
More Potato Recipes to Try
- If you're a fan of creamy, rich side dishes, you'll fall in love with our Boursin Mashed Potatoes, a delightful twist on the classic mashed potatoes, featuring the tangy and herby Boursin cheese.
- For those who love texture, our Blackstone Smashed Potatoes are a must-try, delivering a crispy exterior and a fluffy interior, all cooked to perfection on a Blackstone griddle.
- When you're in need of a hands-off recipe that still delivers on flavor, look no further than our Crockpot Mashed Potatoes, offering all the creaminess you love without monopolizing your stove.
- And for the spice lovers out there, our Buffalo Potatoes pack a punch, bringing the zesty flavors of buffalo wings to your favorite starchy side.
30-Minute Crisp-Tender Cast Iron Skillet Potatoes
- 3 tablespoons avocado oil
- 1 ¼ pound Yukon gold or red potatoes
- 1 teaspoon sea salt
- 2 tablespoons butter
- 1 teaspoon minced garlic
- ½ tablespoon fresh diced rosemary
- Wash the potatoes and cut them into ½ inch pieces. Rinse well
- Heat the avocado oil in a large skillet over medium heat.
- Add the potatoes in a single layer and then sprinkle with salt.
- Cook for 7 minutes without stirring - this will let a crust form.
- Stir and cook for another 5 minutes without stirring.
- Cook for another 12 minutes, stirring occasionally and reducing the head towards the end if they start to get too brown.
- Reduce the heat to low and add the butter, garlic and rosemary.
- Stir for another minute, until the butter is melted.
- Serve warm.