SKILLET POTATOES RECIPE RECIPES

Name: Skillet Red Potatoes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings.
Ingredients: 2 tablespoons canola oil; 2 medium red potatoes, cooked and cut into 1/2-inch chunks; 1/2 teaspoon dried parsley flakes; 1/4 to 1/2 teaspoon garlic powder; 1/4 to 1/2 teaspoon onion powder; 1/4 to 1/2 teaspoon paprika

SKILLET RED POTATOES RECIPE: HOW TO MAKE IT

Skillet Red Potatoes Recipe: How to Make It image

When I'm in a hurry to prepare potatoes, I resort to this recipe for skillet potatoes that I created myself. The mix of seasonings is just right and makes a delicious, attractive side dish. It's been a family favorite for a long time and fits with most any meal. —Lois Collier, Vineland, New Jersey

Provided by Taste of Home

Categories Side Dishes

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 2 servings.

Number Of Ingredients 6

Ingredients

2 tablespoons canola oil
2 medium red potatoes, cooked and cut into 1/2-inch chunks
1/2 teaspoon dried parsley flakes
1/4 to 1/2 teaspoon garlic powder
1/4 to 1/2 teaspoon onion powder
1/4 to 1/2 teaspoon paprika

Steps:

In a skillet, heat oil over medium heat. Add potatoes; cook for 10 minutes, stirring occasionally. Stir in remaining ingredients; cook and stir until potatoes are browned and tender, about 5 minutes longer.

Nutrition Facts : Calories 205 calories, FatContent 14g fat (2g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 7mg sodium, CarbohydrateContent 19g carbohydrate (1g sugars, FiberContent 2g fiber), ProteinContent 2g protein.

SKILLET POTATOES RECIPE | DAPHNE BROGDON | FOOD NETWORK

Skillet Potatoes Recipe | Daphne Brogdon | Food Network image

Provided by Daphne Brogdon

Categories side-dish

Total Time 1 hours 20 minutes

Cook Time 30 minutes

Yield 8 servings

Number Of Ingredients 5

Ingredients

8 tablespoons (1 stick) butter
4 cloves garlic, chopped
2 russet potatoes, skin left on
Salt
3 sprigs fresh thyme leaves

Steps:

Preheat the oven to 400 degrees F.
Heat a 10-inch cast-iron or nonstick skillet over low heat. Add the butter; when melted, add the garlic and cook until soft but not browned, 3 to 4 minutes.
Slice the potatoes on a mandoline set to 3mm (about the thickness of 3 credit cards). Place the potatoes in a large bowl; add the melted garlic butter and sprinkle with salt. Toss well to ensure all the slices are coated.
Place the skillet used for the butter over low heat. Carefully layer the potato slices in the skillet, overlapping them in a circular pattern starting from the edge of the skillet and working towards the center. Continue until you have about five layers of potatoes.
Set a medium pot lid (6 to 8 inches wide) on directly on top of the potatoes. Then place a heavy pot on top of the lid to weight it down. Adjust the heat to medium-low and cook for about 15 minutes on the stovetop, then transfer to the oven and bake until the bottom is golden brown and crispy, another 15 minutes. (You can use a spatula to peek at the bottom to make sure it's golden brown.)
Remove the skillet from the oven and let the potatoes rest for 15 minutes. Remove the pot and lid, and place a plate upside down on the skillet. Using oven mitts, carefully turn the skillet over to release the potatoes onto the plate. Garnish with thyme leaves and serve.

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