The Cozy Cook

Skillet Potatoes

These cast iron skillet potatoes are extra crispy and can be served with caramelized onions, garlic, and an easy seasoning blend. Serve them up with eggs and buttermilk biscuits for breakfast or enjoy them with a steak for dinner.

A large metal spoon full of crispy skillet potatoes.

Skillet Potatoes

Nothing is better than the smell of crispy skillet potatoes in a hot skillet! (And you will love this potato seasoning, it was my grandmother’s. 😊)

I love to serve these with fluffy scrambled eggs for breakfast or with steak or chicken for dinner.

Let’s get to it and learn the simple secrets to getting extra crispy, restaurant-style skillet potatoes (in a short amount of time)!

Ingredients

The bottom of this post also contains a recipe card with ingredients and full instructions.

  • Yukon Gold or Russet Potatoes
  • Olive Oil
  • Butter
  • Yellow Onions
  • Garlic
  • Fresh Thyme optional

Potato Seasoning:

  • Rosemary
  • Oregano
  • Thyme
  • Sage
  • Nutmeg
  • Salt/Pepper

How to Make Them

Par Cook the Potatoes

This creates a soft, creamy interior while still allowing the outside to become nice and crispy.

  • Method 1- Microwave: Slice the potatoes into thirds. Place them on a large plate and microwave them for 3 ½ minutes under a microwave cover, until just fork tender. Cut into small squares.
  • Method 2- Gently Boil. Slice the potatoes into small squares and place them in cold water. Slowly bring the water to a gentle boil. Cook the potatoes for a few minutes, until just fork tender. Drain and pat completely dry.

Season

  • Combine seasoning ingredients and sprinkle over the potatoes. Use your hands to toss to combine.

Cook Onions Separately

  • Onions should be cooked in a separate pan with butter and olive oil as they’ll require a different cooking temperature than the potatoes. Let them soften over medium-low heat with smashed garlic cloves and fresh thyme. Reduce as much as you like, even letting them caramelize if possible.

Seasoned Potatoes on a cutting board next to a cast iron skillet of onions, thyme, and garlic for making skillet potatoes.

Fry in Batches 

  • Add the oil and butter to a large skillet, (preferably cast iron), over medium-high heat. Add the potatoes in a single layer. Try to leave space around each one, the airflow will allow the edges to get crispy. (Otherwise they’ll steam which can make them soft.) Cook them in batches if needed.
  • Once they start to get crispy and golden, (3-4 minutes), use a silicone spatula to toss them around. Not all sides need to be equally crisp, alternative textures is what makes them interesting. Reduce heat if needed as they continue to cook.
  • Use a slotted spoon to remove them from the skillet and proceed with frying remaining batches. Add a little more oil/butter if needed.
  • Once all batches are fried, turn the heat off. Add all potatoes back to the skillet along with the onions, the heat from the skillet will warm them all up. Taste and season with additional salt/pepper if needed and serve!

Seasoned potatoes cooking in a skillet until crispy.

Best Potatoes For Frying

  • Starchier potatoes contain less moisture, which allows them to become crispier.
  • Russet Potatoes or Yukon Golds are best for making french fries, potato wedges, and these Skillet Potatoes. They’re also ideal for making mashed potatoes as they’re less susceptible to becoming gluey when mashed.

How Many Potatoes Per Person

  • I like to use roughly 1 medium-sized potato per person. (About 1/2 lb. per person.)

Pro Tips

  • If preferred, you can skip microwaving or boiling and slice baby potatoes into 1/4 inch circles and fry for 4-5 minutes per side.
  • Make-Ahead Tip: You can clean, slice and microwave the potatoes a few days ahead of time. Cover them and place them in the fridge until ready to fry.
  • For even crispier results, cut the uncooked potatoes into thirds and soak them in cold water in the refrigerator overnight. Then rinse, pat completely dry, and proceed with cooking them. This rids them of excess starch and makes them extra crispy.
  • For added flavor, fry bacon or sausage in the skillet first and fry the potatoes in the drippings.
  • You can add a few drops of maple syrup for additional flavor as well.

Tools For This Recipe

(Amazon affiliate links)- Check out all of my kitchen essentials here.

  • Griddle– Let’s you cook a big batch at once (instead of in batches)
  • Cast Iron Skillet– A great alternative to a griddle, makes the potatoes nice and crispy
  • Kitchen Tongs– Handy for rotating the potatoes
  • Silicone Spatula– I use these to toss them around when they’re nearly done
  • Slotted Spoon– Easy to remove the potatoes while keeping the oil in the pan

What to Serve With Skillet Potatoes

Love Potato Recipes? Try my Grilled Potatoes recipe next!

Crispy Skillet Potatoes piled on top of each other.

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A metal spoon holding crispy skillet potatoes in a pan.

Skillet Potatoes

5 from 1 vote
These cast iron skillet potatoes are extra crispy and are easy to make with caramelized onions, garlic, thyme, and simple seasonings. Serve them up with eggs for breakfast or enjoy them with a steak for dinner.

Ingredients

  • 2 lbs. Yukon Gold or Russet potatoes
  • 2 Tablespoons Salted Butter
  • 2 Tablespoons Olive Oil

Seasoning:

  • 1 teaspoon rosemary
  • ¾ teaspoon oregano
  • ¾ teaspoons thyme
  • ¾ teaspoons sage
  • 1/8 teaspoons nutmeg
  • 1 teaspoon salt
  • 1/8 teaspoon pepper

Instructions

Par Cook the Potatoes

  • This creates a soft, creamy interior while still allowing the outside to become nice and crispy.
  • Method 1: Microwave: Slice the potatoes into thirds. Place them on a large plate and microwave them for 3 ½ minutes under a microwave cover, until just fork tender. Cut into small squares.
  • Method 2: Gently Boil. Slice the potatoes into small squares and place them in cold water. Slowly bring the water to a gentle boil. Cook the potatoes for a few minutes, until just fork tender. Drain and pat completely dry.

Season

  • Combine seasoning ingredients and sprinkle over the potatoes. Use your hands to toss to combine.

Cook Onions Separately

  • Onions should be cooked in a separate pan with butter and olive oil as they'll require a different cooking temperature than the potatoes. Let them soften over medium-low heat with smashed garlic cloves and fresh thyme/rosemary. Reduce as much as you like, even letting them caramelize if possible.

Fry Potatoes in Batches

  • Add the oil and butter to a large skillet, (preferably cast iron), over medium-high heat. Add the potatoes in a single layer. Try to leave space around each one, the airflow will allow the edges to get crispy. (Otherwise they’ll steam which can make them soft.) Cook them in batches if needed.
  • Once they start to get crispy and golden, (3-4 minutes), use a silicone spatula to toss them around. Not all sides need to be equally crisp, alternative textures is what makes them interesting. Reduce heat if needed as they continue to cook.
  • Use a slotted spoon to remove them from the skillet and proceed with frying remaining batches. Add a little more oil/butter if needed.
  • Once all batches are fried, add all potatoes back to the skillet along with the onions. Toss to combine, remove from heat. Taste and season with additional salt/pepper if needed and serve!

Notes

Pro Tips

  • If preferred, you can skip microwaving or boiling and slice baby potatoes into 1/4 inch circles and fry for 4-5 minutes per side.
  • Make-Ahead Tip: You can clean, slice and microwave the potatoes a few days ahead of time. Cover them and place them in the fridge until ready to fry.
  • For even crispier results, cut the uncooked potatoes into thirds and soak them in cold water in the refrigerator overnight. Then rinse, pat completely dry, and proceed with cooking them. This rids them of excess starch and makes them extra crispy.
  • For added flavor, fry bacon or sausage in the skillet first and fry the potatoes in the drippings.
  • You can add a few drops of maple syrup for additional flavor as well.

Be sure to serve these with my scrambled eggs and buttermilk biscuits for breakfast or with a steak for dinner!

Nutrition

Calories: 261kcal, Carbohydrates: 40g, Protein: 5g, Fat: 10g, Saturated Fat: 4g, Cholesterol: 11mg, Sodium: 633mg, Potassium: 955mg, Fiber: 5g, Sugar: 2g, Vitamin A: 149IU, Vitamin C: 45mg, Calcium: 33mg, Iron: 2mg

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Recipe Rating




4 comments on “Skillet Potatoes”

  1. Delicious and crispy! I really appreciate the pro tips. I soaked them in water like you said overnight. I never knew that helped break down the starch. It definitely worked, they were the crispiest potatoes I’ve ever had!

    • I’m so happy to hear you found the pro tips helpful Yasmine!😀 I always leave them in the fridge over night, it definitely makes them extra crispy which is how we like it over here!😋

  2. Question: if I put them in water in the fridge overnight, do I par-cook them before or after that step?  I’m looking forward to trying this!!

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