Insanely Easy Skillet Fried Potatoes
4-base ingredients and 20 minutes are all that's needed to make these crispy-exterior-soft-interior skillet fried potatoes. Clean and simple, you can't afford to not try this classic side at least once!
Servings: 3
Calories: 204kcal
Ingredients
- 1 lb potatoes
- 2 tbsp extra light olive oil (or any neutral oil)
- 1 tsp Himalayan salt to taste
- 1 tsp ground black pepper to taste
Any herb or spice of your choosing to finish and garnish. I like using garlic and parsley.
Instructions
- Wash and scrub potatoes clean. Pat them dry and cut them into batons (aka French fries/steak fries depending on your preference).
- Add enough oil to coat the bottom of a large cast iron skillet and arrange your potato batons in as even a layer as possible.
- Set your skillet on med-high heat and once you hear the potatoes begin to fry, cover your skillet and allow it to cook undisturbed for 10-15 minutes.
- Uncover your skillet, and using a knife or fork, prick your potatoes to test if they are cooked (the knife/fork should go through the potato with no resistance.) If uncooked, cover your potatoes and let cook for an additional 5 minutes. If cooked, use a flipper spatula to flip your potatoes over, the undersides should be golden brown.
- Keeping your skillet uncovered, allow the other side of the potatoes to brown and crisp up. You can add more oil if needed.
- Season your potatoes to taste with salt and pepper and garlic. Garnish with chopped parsley or any bright and fresh herb of your choosing.
- Serve immediately for the best results. Store any leftovers in an airtight container in the fridge for up to a week.
Notes
- You can use any potato of your choosing from Russets to Gold to Reds to Fingerlings or even Sweet Potato.
- You can season your potatoes with any herb (fresh or dried) or spice of your choosing.
- If you own an airfryer you can reheat any leftover potatoes to recrisp them.