Skillet Potatoes

I love when I can take one basic recipe and turn it into a bunch of different dishes.

These potatoes are as basic as it gets. I like to make a big batch of these skillet potatoes so that we can have leftovers. Yes folks, I’m intentionally trying to get leftovers. That’s not like me since I don’t tend to care for leftovers because I get bored of them easily. However, I don’t really get bored of leftover potatoes because every meal can be completely different than the last one.

We have enjoyed these potatoes at breakfast with eggs and bacon or sausage many times. Of course, they also make for a great side dish for dinner with almost any entrée, like pork and steamed broccoli. Lately, I’ve been eating these potatoes for lunch. They are great with some steamed broccoli and cheddar cheese. (Yes, we love our broccoli.)

I even got creative and kicked it up a notch, Greek style. I added some tzatziki sauce, topped them with feta cheese, and a side Mediterranean salad. I think you get the idea. Eat these potatoes with ketchup or dress them Greek style or anything in between. It’s a great recipe that you can use over and over.

For the record, when I say “skillet” I mean that you finish them off on the stove top to get that lovely crisp texture and lightly golden color. You do have boil them before they head for the skillet. I’m sorry if that’s annoying but that is the best way to ensure that the potatoes are tender on the inside.

Skillet Potatoes Recipe
(Makes about 2 to 4 servings, depending on whether you serve it as a main course or as a side dish)


  • 1 bag (1 pound and 8 ounces) of baby potatoes, cut into quarters
  • 1 teaspoon olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper


  1. In a large pot, on high heat, add the potatoes, and enough water to cover all of them. Season the water with a pinch of salt.
  2. Bring the water to a boil and cook the potatoes until they are fork tender.
  3. Drain the potatoes and set them aside.
  4. In a large skillet, over medium heat, heat the olive oil.
  5. Add the potatoes, additional salt, and pepper, and stir them occasionally. Cook them until they are browned on all or most of their sides.

Source: Tina’s Chic Corner

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