Crispy Skillet Potatoes
Every home cook needs one really good Crispy Skillet Potato Recipe and this is the one! One simple hack will cut your cooking time in half for the best crispy outside, fluffy inside skillet potatoes!
Servings: 8 servings
Calories: 115kcal
Equipment
- Large bowl
- Large dinner plate
Ingredients
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter or bacon fat
- 1 ½ teaspoons kosher salt
- 1 teaspoon Taco seasoning or Old Bay or seasoning of your choice
- ½ teaspoon black pepper
- 2 lbs russet potatoes
Instructions
- Wash your potatoes. Peel them if you like, but it is not required. Cut into ½ inch dice.
- Place potatoes into a large microwaveable bowl along with 2 tablespoons of water and a teaspoon of salt. Stir. Cover the bowl with a large dinner plate and place into the microwave for 5 to 7 minutes, or until the potatoes are mostly softened.
- Drain the potatoes and pour them out onto a clean kitchen towel or paper towels. Dry them with more paper towels, rubbing gently, but not breaking them apart.
- Heat your large cast iron pan, or other heavy bottomed skillet, over medium heat. When hot, add oil and butter, or bacon fat if you like.
- Transfer potatoes to the hot pan, season with the rest of the salt, pepper, and taco or Old Bay seasoning (or your other favorite seasoning). Toss the potatoes around in the hot fat, and lay into a single layer. Leave alone for 5 minutes to develop a crust on the bottom. Just walk away.
- Use a thin spatula to flip over the potatoes. Let them cook for about another 5 minutes, or until they are golden brown and crispy all over. Serve as soon as possible!
Nutrition
Calories: 115kcal | Carbohydrates: 21g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 443mg | Potassium: 475mg | Fiber: 2g | Sugar: 1g | Vitamin A: 90IU | Vitamin C: 6mg | Calcium: 16mg | Iron: 1mg
