Crispy Skillet Potatoes

These Potatoes are Always the Star of the Show

I can think of no particular food that has the same effect on people as potatoes, particularly crispy potatoes. Serve a platter of these and you will see the faces around the table instantly light up. It doesn’t really matter what else you’re serving. These will be the superstars of the meal.

There are multiple ways to end up with a good crisp potato; roasting, deep frying, etc. One of the simplest is what I’ve done here. In order to achieve perfectly crisp crusts with creamy centers, the technique is all important. I’ve made these with all kinds of potatoes and while they all work, waxy or semi-waxy potatoes will give you the most consistent results. In this case, I used Yukon Golds. 

Boil 2 or 3 fairly large Yukon Gold potatoes in salted water until they are almost done. You still want a little firmness to be detectable in the center of the potatoes when you test them with a sharp paring knife. After allowing them to cool until they’re comfortable to handle, peel them and cut into 1/2 inch to 3/4 inch dice. 

Heat 3 tablespoons neutral vegetable oil in a 12 inch non-stick skillet over medium high heat. When the pan is good and hot, add the potatoes in a single layer and let cook, undisturbed for about 15 minutes, checking to be sure they’re not getting too brown. As soon as you see a nice golden crust has formed, flip the potatoes and continue to cook for another 5 or 10 minutes, allowing this side of the potatoes to brown. Continue to flip the potatoes for another 5 minus or so, while allowing the other sides to brown. You won’t end up with each cube evenly browned and that’s okay. 

Remove the potatoes from the pan and let drain on paper towels, while immediately salting them. I like to use a crunchy flaky salt for finishing the potatoes They’ve already cooked in salted water, which should have seasoned them. The finishing salt is simply icing on the cake. Although nothing more is needed, besides freshly ground black pepper, in order for them to be excellent, other seasonings are welcome and can be added at this time. I’ve used flavored salts (smoked salt is particularly great), hot pepper flakes, Aleppo pepper, etc. to great success. And needless to say, these should be served immediately when they’re still nice and warm.

I’ve served these with most everything under the sun. Of course, they’re great with steak, but they add a lovely dimension to a roasted chicken dinner, or anything which is grilled. It’s particularly easy to pull these off when someone else is grilling the meat and you’ve got a salad chilling in the fridge. The meal simply feels special when these are added. Enjoy!