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:
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!
Ingredients
- 1 (24 oz) bag of Baby potatoes
- 1/4 cup Olive oil
- 1 tsp Kosher salt
- 1 tsp Garlic powder (optional)
Instructions
- 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).
- Drain in a colander, and give the colander a good shake to get the excess water off the potatoes.
- Slice the potatoes in half and set aside.
- Heat olive oil in a large skillet over medium heat.
- Add the potatoes and sprinkle with Kosher salt and garlic powder (if using).
- Cook potatoes, stirring from time to time, until the potatoes are crisp and browned on the cut side, 15-20 minutes.
