RED POTATOES SKILLET RECIPES
PAN-ROASTED RED POTATOES RECIPE | ALLRECIPES
Pan-roasting in duck fat gives these potatoes a luxurious flavor that can't be added any other way. These potatoes will step up your breakfast game and have everyone beg you to make them again and again! This also makes a wonderful breakfast dish; just serve alongside some eggs and bacon and you are all set!
Provided by Shyla Lane
Total Time 11 minutes
Prep Time 5 minutes
Cook Time 6 minutes
Yield 2 servings
Number Of Ingredients 5
Steps:
- Melt duck fat in a large skillet over medium-high heat until shimmering, about 1 minute. Add potatoes; cook, stirring minimally, until potatoes are golden brown, 5 to 10 minutes. Drain excess fat.
- Combine parsley, salt, and white pepper in a bowl; toss over cooked potatoes to coat evenly.
Nutrition Facts : Calories 97.7 calories, CarbohydrateContent 9.3 g, CholesterolContent 6.4 mg, FatContent 6.5 g, FiberContent 1.1 g, ProteinContent 1.2 g, SaturatedFatContent 2.1 g, SodiumContent 585.8 mg, SugarContent 0.6 g
GARLIC HERB SKILLET POTATOES RECIPE | ALLRECIPES
Steps:
- Melt the butter and heat the olive oil in a large skillet over medium heat. Arrange the potato slices across the bottom of the skillet in a single layer. Cook without stirring for 5 minutes, or until the potatoes have begun to brown on the bottom.
- Sprinkle potato slices with rosemary, thyme, oregano, parsley, and paprika. Turn the potatoes, and continue cooking 5 minutes, or until tender. Turn off the heat, and sprinkle the garlic and cayenne over the potatoes. Lightly toss for about 1 minute, until the garlic has softened.
Nutrition Facts : Calories 230.3 calories, CarbohydrateContent 39.9 g, CholesterolContent 7.6 mg, FatContent 6.5 g, FiberContent 3 g, ProteinContent 4.9 g, SaturatedFatContent 2.3 g, SodiumContent 32.4 mg, SugarContent 1.4 g
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Put down the potato peeler. These go-with-anything spuds will be a crispy sensation once they hit the dinner table. What sets them apart from other crispy potatoes you might have encountered is the cooking process, which involves parboiling the potatoes before crisping them in a skillet. This allows for some of the starch to cook off, while also adding a big dose of flavor thanks to the salted water. Not to mention, it speeds up meal prep. Simply parboil a big batch of cut potatoes over the weekend and fry in batches during the week. If you're wondering why we opted to use dried spices instead of the fresh stuff, it's all about their impact. Using dried spices brings a more concentrated flavor that works wonders on these toasty little taters. Just make sure you follow the instructions and give the spices a spin in your hot skillet—it'll really bring out their full flavor.
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Total Time 50 minutes
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Calories 825.8 per serving
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Total Time 30 minutes
Category Dinner
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Calories 472 calories per serving
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