Skillet Home Fries
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Par-boiled Yukon gold potatoes crisped in a skillet with onion, butter and a simple garlic and onion powder seasoning. Serves four.
Ingredients
- 1 ½ lbs. Yukon gold potatoes
- ½ yellow onion
- 2 Tbsp olive oil divided
- 1 Tbsp butter
- 1 ½ tsp salt divided
- ½ tsp freshly cracked black pepper divided
- ½ tsp garlic powder
- ¼ tsp onion powder
Equipment
- stockpot
- skillet
- cutting board
- chef’s knife
Directions
- Wash, peel and dice the potatoes. Put them in a large pot, cover with water and add 1 tsp salt. Cover, bring to a boil over high heat, then turn down to medium-high and par-boil for 5 minutes. Drain.
- While the potatoes boil, dice the onion.
- Warm 1 Tbsp olive oil and the butter in a large skillet over medium heat. Spread the potatoes out in an even layer and sprinkle with ¼ tsp salt and ¼ tsp pepper.
- Cook without stirring for 4-5 minutes so one side turns crispy.
- Stir gently. Add the remaining 1 Tbsp oil, the onion, the garlic powder, onion powder and the remaining ¼ tsp salt and ¼ tsp pepper. Stir and cook 7-8 minutes longer.
- If you like, garnish with chopped parsley or green onions; serve warm.
Notes
Prep 10 minutes, cook 23 minutes. Cooked potatoes keep up to 4 days in the fridge or 3 months in the freezer (softer after thawing); reheat in a skillet with a little oil or in the microwave.
Nutrition
Serving: 202g | Calories: 243kcal | Carbohydrates: 36g | Protein: 4.3g | Fat: 9.9g | Saturated Fat: 2.8g | Trans Fat: 0.1g | Cholesterol: 7.6mg | Sodium: 929mg | Potassium: 965mg | Fiber: 3.5g | Sugar: 3.3g | Vitamin A: 108IU | Vitamin C: 23mg | Calcium: 23mg | Iron: 1.3mg
Nutrition is an estimate per serving from USDA FoodData Central, for 4 servings; lbs. Yukon gold potatoes counted as red potatoes. Brands and portions vary, so use it only as an approximation.