These Skillet Potatoes make a perfect side dish. Made with rosemary and lemon juice, they are aromatic and full of flavor!
I absolutely LOVE potatoes and this Easy Potato Skillet recipe! It pairs well with almost anything: salads, meat, poultry, seafood, you name it. You can enjoy it for breakfast, lunch, or dinner. That’s what I call a versatile dish! And it takes less than 30 minutes to make.
WHAT KIND OF POTATO TO USE FOR SKILLET POTATOES
Red-skinned potatoes, please! Because of their waxy texture, they hold shape nicely, and won’t become mushy by the end of cooking. While Russet and Idaho potatoes are great for baking and boiling, they won’t work very well in this recipe.
Interesting read: 10 Healthy Reasons to Dig into Red Potatoes
SHOULD I PEEL THE POTATOES?
It’s totally up to you. I always keep the skin on when I cook with new potatoes, or when the potatoes have very smooth and even skin that can be scrubbed and washed easily. If the potatoes are really dirty, have blemishes, or uneven surface, I suggest peeling the skin.
HOW TO CUT THE POTATOES
I recommend cutting potatoes into ½-inch thick slices or wedges. Medium cubes will also work. Just avoid cutting them too thin, so they don’t break while cooking.
HOW TO COOK SKILLET POTATOES:
1.Peel the potatoes and cut into ½-inch thick slices or wedges.
2. Heat the vegetable oil in a large, non-stick skillet over medium heat and add the potatoes.
3. Season the potatoes with salt, pepper, and red pepper flakes. Add the vegetable broth, lemon juice, and rosemary springs. Cover with a tight lid and cook for 15 minutes, or until the liquid is almost gone.
4. Remove the lid and keep cooking the potatoes, stirring occasionally, allowing them to brown and fully cook through.
5. Add the garlic, if desired, and cook for 1 more minute. Garnish with fresh rosemary and serve immediately.
SKILLET POTATOES NOTES AND FAQ:
No rosemary? You can substitute fresh thyme or dried oregano for the rosemary.
Potatoes stuck to the skillet? Sorry about that. Make sure to use a non-stick skillet next time, friend.
Potatoes look mushy? Two possible reasons: you used starchy potatoes (stick to red-skinned potatoes), or you stirred the potatoes too much.
Garlic optional! Depending on your mood and personal preferences, you may skip the garlic in this recipe.
Hey, Potato Lover! I bet you’ll enjoy these too:
Skillet Potatoes Video Tutorial
HUNGRY FOR MORE? Subscribe to my newsletter, and follow Cooktoria on Pinterest, Facebook, or Instagram for all the latest updates!
SKILLET POTATOES RECIPE
Delicious skillet potatoes is a versatile recipe and will pair well with any meal. Give this recipe a try and share your feedback in the comments below. If you like this recipe, please consider giving it 5 stars.
SKILLET POTATOES
Print Pin RateIngredients
- 2 lb. red-skinned potatoes
- 3 tbsp. vegetable oil or your favorite kind
- 1/2 tsp. salt or to taste
- 1/2 tsp. pepper or to taste
- 1/4 tsp. red pepper flakes optional
- 1 cup vegetable broth
- 2 tbsp. lemon juice
- 2-3 sprigs fresh rosemary
- 1 garlic clove minced (optional)
Instructions
- Peel the potatoes and cut into ½-inch thick slices or wedges.
- Heat the vegetable oil in a large, non-stick skillet over medium heat and add the potatoes.
- Season the potatoes with salt, pepper, and red pepper flakes. Add the vegetable broth, lemon juice, and rosemary springs. Cover with a tight lid and cook for 15 minutes, or until the liquid is almost gone.
- Remove the lid and keep cooking the potatoes, stirring occasionally, allowing them to brown and fully cook through.
- Add the garlic, if desired, and cook for 1 more minute. Garnish with fresh rosemary and serve immediately.
Very good,I give a ten star.
Thank you!
Amazing idea! The recipe is a perfect side dish for children in particular. I loved the idea of using rosemary springs and lemon juice. This is ideal for any small get-together or a small family dinner. Dipping the potatoes in cold water, before frying can help them get crisper.
Thank you, Lisa!
Very tasty and very easy to do!!!! Miam!!!
Thank you so much, Ela!
These potatoes were perfect! I served them with your salmon patties. 🙂
Thank you so much, Jess!