Easy Skillet Potatoes
Easy Skillet Potatoes
By: Rachel's Tea
Info
Info
Servings
-
Prep-Time
-
Coock-Time
-
Cal/serving
-
Ingredients
- Russet potatoes 1 1/2 lb
- Butter 2 tbsp
- Olive oil 2 tbsp
- Pinch of cayenne
- Garlic powder 1/2 tsp
- Smoked paprika 1/4 tsp
- Onion powder 1/2 tsp
- Rosemary, thyme, garlic clove (Optional)
Note: With any potato (S Meal), bread, or toast with jam, jelly or butter is acceptable.
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Method
- Peel and quarter the potatoes. Place prepared quartered potatoes on a microwave-safe plate and cook for 3 1/2-4 1/2 minutes covered with a microwave lid.
- Insert a knife into the thickest part of the potato, the knife should go through with some resistance.
- Let potatoes cool to room temperature. You can also refrigerate the potatoes once cooled and use the next day.
- Just dice the potatoes up into roughly 1/2-inch pieces before you add them to the skillet. They chop up easier if they’ve had a chance to hang out in the refrigerator.
- Using a 12-inch skillet or larger, place the butter, olive oil, and if using rosemary, thyme, and 1 smashed garlic clove into a large skillet over medium-high heat.
- Allow the butter to melt and the olive oil to heat through. When the herbs start popping and sizzling, remove them and the garlic clove, discard.
- Add potatoes in a single layer, season with a generous pinch of salt and pepper, cayenne, garlic powder, onion powder, and smoked paprika, toss to coat evenly.
- Cook the potatoes for a total of 8-10 minute, flipping and tossing them every 2-3 minutes to ensure even browning.
- Taste for seasonings and adjust to preference. Serve immediately.
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