Recipes,  Sides

Skillet Baby Potatoes

Potatoes are a dinnertime staple in our house, so I am always on the lookout for new ways to prepare them. I have tinkered around with cooking them in a skillet, but they would never cook evenly, or would end up overcooked before they were done. Through trial and error I finally figured out that they have to be parboiled – that way you get a head start on getting them tender before adding them to the skillet. And now your oven is free for the rest of dinner. These savory potatoes are sure to be a hit with your family!

Skillet Baby Potatoes
Author: Kate Wagner
Serves: 4-6
These potatoes are a great candidate for a weeknight dinner. Why? Because you can do the parboil section of the recipe a day ahead of time. That way, you simply need to toss the potatoes in a hot skillet. If you do parboil ahead of time, try to let the potatoes come to room temperature before continuing with the recipe. Happy cooking!
  • 1 (24 oz) bag of Baby potatoes
  • 1/4 cup Olive oil
  • 1 tsp Kosher salt
  • 1 tsp Garlic powder (optional)
  1. Place potatoes in a medium size saucepan, cover with cold water and Kosher salt. Turn burner on high, and bring the water to a boil. Allow potatoes to boil until you can pierce them with a fork and they are nearly tender, 8-10 minutes (they will finish cooking in the pan).
  2. Drain in a colander, and give the colander a good shake to get the excess water off the potatoes.
  3. Slice the potatoes in half and set aside.
  4. Heat olive oil in a large skillet over medium heat.
  5. Add the potatoes and sprinkle with Kosher salt and garlic powder (if using).
  6. Cook potatoes, stirring from time to time, until the potatoes are crisp and browned on the cut side, 15-20 minutes.


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