Skillet-Fried Potatoes
Updated June 3, 2024
- Total Time
- 30 to 40 minutes
- Cook Time
- 15 to 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 servings
- 2pounds waxy potatoes
- Salt
- Olive oil
- 1head garlic, separated into cloves, peeled
- Chopped fresh herbs, optional
- Ground black pepper, optional
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
346 calories; 25 grams fat; 3 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 3 grams polyunsaturated fat; 30 grams carbohydrates; 4 grams dietary fiber; 1 gram sugars; 4 grams protein; 383 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Cut potatoes, peeled or not, into large chunks no more than two inches across. Salt a pot of boiling water and cook potatoes until just done. (A sharp knife should easily glide in, but potato should not slide off knife immediately.) Drain. This step can be completed in the cool of the morning; cover potatoes and refrigerate until ready to use.
- Step 2
Heat half an inch of olive oil in a large cast-iron skillet. When hot, add potatoes and garlic cloves and fry, nudging now and again, until crisp and golden, 15 to 20 minutes. Shower with salt and, if desired, chopped herbs and black pepper. Serve immediately.
Private Notes
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Cooking Notes
zach
The garlic cooks more quickly than the potatoes and will be burned by the time they are done. Maybe add it later?
Ali Litts
This worked very well as a foundational way to skillet fry potatoes and was much easier and quicker than just frying them. Since we have our own vegetable garden, I added an onion, herbs (chives, thyme, oregano, basil etc.) and a few halved cherry tomatoes. Plus, I added some leftover cooked pork sausage I had. I did this for a late breakfast in my eternal quest to vary breakfasts and skip the eggs now and again. The use of a cast-iron pan helped make a nice crust too.
Steve
Salt, dill, done. 15 of 18 people i cooked for said they were the best breakfast potatoes they’d ever had.
Eric
Potatoes boil quickly, easy to overcook. Less than 5 minutes in the water is good for me.
crystal
Didn’t add any garlic or herbs. Potatoes beautifully crisp and crunchy.
Scott
Nice recipe. When they were done I used a slotted spoon to move the potatoes into a paper towel lined bowl and shook to drain, then moved to another bowl, seasoned and served.
matthew
These are fantastic. I accidentally boiled them too long, so I left them in the oil barely moving them cause I didn’t want them to fall apart. They were like fried mashed potatoes. Crispy shell, soft inside. Didn’t have fresh herbs so I sprinkled with herbs de Provence, salt and pepper. Very nice.
Greg
waaaay too much oil
MPD
You don't need to cook for 15 to 20 min--10 min does fine.
zach
The garlic cooks more quickly than the potatoes and will be burned by the time they are done. Maybe add it later?
Eric
Potatoes boil quickly, easy to overcook. Less than 5 minutes in the water is good for me.
Steve
Salt, dill, done. 15 of 18 people i cooked for said they were the best breakfast potatoes they’d ever had.
Ali Litts
This worked very well as a foundational way to skillet fry potatoes and was much easier and quicker than just frying them. Since we have our own vegetable garden, I added an onion, herbs (chives, thyme, oregano, basil etc.) and a few halved cherry tomatoes. Plus, I added some leftover cooked pork sausage I had. I did this for a late breakfast in my eternal quest to vary breakfasts and skip the eggs now and again. The use of a cast-iron pan helped make a nice crust too.
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