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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| Prep Time | 5 minutes |
| Cook Time | 15 minutes |
| Servings |
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Ingredients
- 3-4 pounds red potatoes cut into small cubes (I left the skins on)
- 1 tsp garlic powder
- 1 tsp Onion Powder
- 1/2 tsp black pepper
- 2 tsp salt
- dried parsley flakes
- 2-3 TBSP olive or avocado oil
- Parmesan cheese if desired
Ingredients
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Instructions
- Heat oil in a skillet (preferably cast iron) over medium-high heat.
- Add potatoes and garlic powder, onion powder, black pepper and salt, then stir to coat.
- Let cook for 3-4 minutes, then stir.
- Let cook for another 3-4 minutes, then stir again.
- Repeat until potatoes are browned and tender. The less you stir, the crispier they will get on the outside. =)
- When done, remove to serving tray and sprinkle with parsley flakes and parmesan cheese, if desired.
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Matt Robinson says
These sound so good to me right now, love how quickly they are made too!
Alison says
Can you used russet or gold potatoes instead of red?
Life Made Full says
Yes, definitely!