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Craft crispy skillet potatoes with perfectly golden edges and a tender interior using easy cooking techniques. This versatile recipe, seasoned with a flavorful herb blend, pairs well with breakfast, lunch, or dinner. Learn tips for achieving the best results, variations for added flavor, and serving ideas to elevate any meal.

Ingredients

For the Potatoes:

2 lbs. Yukon Gold or Russet potatoes
2 Tablespoons salted butter
2 Tablespoons olive oil

Seasoning:

1 teaspoon dried rosemary
3/4 teaspoon dried oregano
3/4 teaspoon dried thyme
3/4 teaspoon dried sage
1/8 teaspoon ground nutmeg
1 teaspoon salt
1/8 teaspoon pepper

Optional Additions:

1 yellow onion, thickly diced
2 Tablespoons salted butter
1 Tablespoon olive oil
2 sprigs fresh thyme
3 cloves garlic, smashed

Instructions

1. Par-Cook the Potatoes: To achieve a creamy interior and crispy exterior, use one of the following methods:

Microwave Method:
- Slice the potatoes into thirds. Arrange them on a large plate and cover with a microwave-safe lid. Microwave for 3 ½ minutes until just fork-tender. Cut into small squares.
Boiling Method:
- Slice the potatoes into small squares. Place them in a pot of cold water and bring it to a gentle boil. Cook until just fork-tender, then drain and pat completely dry.

2. Season the Potatoes: Combine the seasoning ingredients in a small bowl. Sprinkle over the potatoes and toss with your hands to evenly coat.

3. Cook Onions Separately (Optional):

Heat butter and olive oil in a separate skillet over medium-low heat.
Add the onions, smashed garlic cloves, and fresh thyme. Cook until softened, reducing further to caramelize if desired.

4. Fry the Potatoes in Batches:

Heat a large skillet (preferably cast iron) over medium-high heat. Add butter and olive oil.
Place the potatoes in a single layer, leaving space around each piece to prevent steaming.
Cook for 3-4 minutes until crispy and golden on one side. Toss gently with a silicone spatula. Adjust heat if needed.
Remove potatoes with a slotted spoon and repeat with remaining batches, adding more oil or butter if necessary.

5. Combine and Serve:

Once all potatoes are fried, return them to the skillet. Add cooked onions, if using, and toss to combine. Remove from heat, taste, and adjust seasoning with additional salt and pepper as needed. Serve hot.

Why You’ll Love This Recipe

Perfect Texture: Achieves a creamy inside and crispy outside with par-cooking techniques.
Flavorful Seasoning: A well-balanced herb mix enhances the potatoes’ natural taste.
Versatile: Works as a side dish for breakfast, lunch, or dinner.
Customizable: Easily adapted with optional ingredients and flavor twists.

Tips

Dry Thoroughly: Ensure potatoes are completely dry before frying to prevent oil splatter.
Don’t Overcrowd: Fry in small batches for the crispiest results.
Use a Cast Iron Skillet: It retains heat well, promoting even cooking and crisping.
Low Heat for Onions: Cook onions separately over low heat to allow caramelization without burning.

Variations and Substitutions

Add Cheese: Sprinkle grated Parmesan or cheddar over the potatoes during the final minutes of cooking.
Spicy Kick: Add red pepper flakes or a dash of cayenne to the seasoning.
Herb Swap: Use fresh herbs like parsley, dill, or chives instead of dried.
Vegetarian-Friendly: Use plant-based butter and oil for a vegan option.

FAQs

Q: Can I use sweet potatoes instead?
A: Yes! Sweet potatoes work well with this method but may require slightly less cooking time.

Q: Can I make this recipe ahead of time?
A: Partially cook the potatoes and store them in the fridge. Fry them just before serving for optimal crispiness.

Q: How can I reheat leftovers?
A: Reheat in a skillet over medium heat or in an air fryer to maintain crispiness.

Serving Suggestions

Pair with scrambled eggs and toast for breakfast.
Serve alongside grilled chicken, steak, or fish for a hearty dinner.
Top with a fried egg and avocado for a complete brunch dish.
Add a dollop of sour cream or aioli for a flavorful finishing touch.