Skillet Potatoes
Potatoes simmered in skillet
The best way to do these potatoes is to use a cast iron skillet and to leave the peelings on the potatoes. You can use any type of potato: red, russet, white or yellow. I think the red and russet potatoes work best, but my skillet welcomes other potatoes when that’s all I have in my kitchen. This dish is not a “fried potato” dish even though the potatoes are fried in the skillet. In this dish, the potatoes are cooked (or simmered) in butter on a low-medium heat.
Adding the potato peel to your menu adds a lot of nutrition. Studies show that peelings have “more fiber, vitamins, minerals and phytochemicals” than the actual potato. There you have it. There’s a reason not to waste time peeling the potatoes for this dish!
You know what I like about this dish? There is no prep necessary. Except I advise washing the potatoes well since you’ll be keeping the skin on the potatoes. And then you’d need to cut the potatoes into small cubed pieces. That’s all.
If you’re grilling meat, the potatoes will be done by the time you’re taking the meat off the grill. Thirty minutes or less, guaranteed.
The how to
Choose your seasonings. I use onion powder, garlic powder, paprika, salt and pepper, and parsley. Melt butter in the cast iron or other skillet on a low-medium. Wash and dice the potatoes. Once the butter is melted, put the potatoes in the skillet and season as you wish except for the parsley.
Put a lid on the skillet. Let the butter sizzle in that skillet and the steam seep through the potatoes, softening them. As the potatoes cook, turn or stir them so the bottom pieces move to the top. Keep the lid on the skillet and keep simmering the potatoes. Check doneness with a fork (or, if you’re like me, take a sample!).
Once the potatoes are cooked, add parsley and stir until mixed in. Turn the burner off, keep the lid on, and it’s ready to go!
The recipe for skillet potatoes
Skillet Potatoes
Ingredients
- 3 Tablespoons butter or margarine or oil
- 5 russet potatoes or another kind of potatoes
- Seasonings: Salt and pepper; onion and garlic powder; paprika; parsley
Instructions
- Wash and cut potatoes into small chunks. DO NOT PEEL.
- Melt butter in cast iron skillet (or other skillet)
- Put potatoes into the skillet
- Season with your preference. Do NOT add parsley at this point.
- Cover with a lid.
- Cook on a low/medium
- When potatoes are partially cooked, stir or turn the potatoes
- Cover with a lid and continue to simmer
- When potatoes are done, garnish with parsley, stir, and add more parsley
- Serve.
