Fast Fried Skillet Potatoes

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fried skillet potatoes

Ah, the potato. I planted red potatoes in my garden this spring, and I got to harvest them a few days ago. I love harvesting potatoes! It’s so fun to dig in the ground and come upon treasures every few minutes! This recipe is fast and a great side dish to pretty much any meal. I decided to sprinkle fresh grated parmesan on ours, but of course, you could leave that out if you’re avoiding dairy. Enjoy these Fast Fried Skillet Potatoes!
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Fast Fried Skillet Potatoes
Prep time
Cook time
Total time
  • 3-4 pounds red potatoes, cut into small cubes (I left the skins on)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp black pepper
  • 2 tsp salt
  • dried parsley flakes
  • 2-3 TBSP olive or avocado oil
  • parmesan cheese, if desired
  1. Heat oil in a skillet (preferably cast iron) over medium-high heat.
  2. Add potatoes and garlic powder, onion powder, black pepper and salt, then stir to coat.
  3. Let cook for 3-4 minutes, then stir.
  4. Let cook for another 3-4 minutes, then stir again.
  5. Repeat until potatoes are browned and tender. The less you stir, the crispier they will get on the outside. =)
  6. When done, remove to serving tray and sprinkle with parsley flakes and parmesan cheese, if desired.
fast skillet potatoes 2.jpg
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