These Skillet Fried Potatoes are super crispy, savory and full of fresh herby flavor. This easy baby potatoes recipe takes about 30min to make, and pairs great with many dishes.
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Skillet Fried Potatoes Ingredients:
▢1½ lb baby potatoes - thoroughly washed
▢3 tbsp olive oil - or avocado oil
▢1 1/2 tsp sea salt - or to taste
▢1/2 tsp black pepper - or to taste
▢3-5 garlic cloves - minced or chopped
Any herbs of choice:
▢Chopped fresh rosemary
▢Chopped parsley - to garnish
▢Chopped dill - to garnish
▢Chopped oregano
▢Picked thyme
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Why this Recipe Works
This skillet fried potatoes recipe is about to become your new go-to side dish this summer (serve it with Easy Veggie Burgers at your next barbecue). They’re a total hit for entertaining, and incredibly easy to make.
- These potatoes are soft and fluffy on the inside but golden and crisp on the edges.
- There’s no deep-frying in this recipe, which means you can dig into a potato side dish that’s actually good for you.
- No need to turn on the oven or heat up your house (but if you don’t mind the heat, you may love these Roasted Smashed Potatoes With Garlic And Parmesan)
- It’s easy to adapt with whatever fresh herbs you have on hand, so you can make this recipe all year long.
- These skillet fried potatoes pair with so many entrees, from meat dishes like Ground Turkey Kebabs to vegetarian and vegan mains like Roasted Cauliflower Steaks.
- This is a one-skillet recipe that comes together in about half an hour!
Ingredient Swaps
- Use another potato, including fingerling, baby red, Desiree, Dutch, Charlotte, King Edward, or a combination of these! Just make sure they’re from the baby family for even cooking. Here’s a handy guide to different kinds of potatoes.
- Use any fresh or dry herb. You can substitute 2 tbsp fresh chopped herbs with 2 tsp dry herbs.
- Make it cheesy by adding freshly grated parmesan or pecorino romano on top of the crispy potatoes when you remove the lid. Cook for a few more minutes to melt the cheese. Other cheeses that work well include mozzarella, cheddar, Swiss or feta. And speaking of cheese, if you love it as much as I do, our cookbook is full of gooey, melty ways to eat more cheese.
- Use goose or duck fat instead of oil for a slightly richer flavor.
- Use vegetable stock instead of water to steam the potatoes and infuse them with more flavor. You can buy the stock at the store or make your own vegetable stock.
- Add bacon: cook chopped bacon in the skillet until rendered, then transfer to a paper towel-lined plate. Add the potatoes to the pan and cook in the bacon fat as directed in the recipe. When the potatoes are done, top with crispy bacon to serve.
Expert Tips
- When preparing the potatoes, you want to cut them in half and have pieces of the same thickness. This will ensure even cooking. If some of the potatoes are bigger than others, try to cut them in thirds to get to an even thickness.
- Use a non-stick pan. Make sure you use a large pan that has a good non-stick coating. A good quality skillet is great too. You want it to be large to avoid overcrowding the pan. The potatoes will soften when cooked with water and the lid on, but if they’re crowded they won’t get that nice brown coat.
- If you don’t trust your pan to do the job, you could add a bit more oil than called for in the recipe.
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