Skillet Home Fries

Cuisine American

Keyword breakfast potatoes, home fries, potato side dish, skillet potatoes

Prep Time 10

Cook Time 23

Total Time 33

Servings 4 servings

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

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

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.