Make these perfect skillet potatoes with the right amount of flavor, and crispy texture! This versatile side dish makes a fantastic compliment to many main course dishes or as a breakfast treat.

These potatoes have been an absolute staple in my kitchen this entire month! In fact, straight out of the husband’s mouth the other day, “if I can eat these potatoes everyday, I’m good for an entire year of Whole30.” That’s right folks. He doesn’t mind the bitter coffee, zero sugar, and no baguette because he’s all about the potatoes.

PERFECT CAST IRON SKILLET POTATOES

Potatoes make a great replacement for typical starches such as rice, pasta, bread, etc. And when cooked just right, oh my goodness they are delicious! After living in Germany for several years, we grew to love the German Potatoes that were served with many common meals. I couldn’t quite figure out how how they got that crispy flavored texture, and were perfectly chewy. So I’ve been experimenting and came up with the perfect combo of roasting in the skillet and then transferring to the oven.

HOW TO MAKE PERFECT SKILLET POTATOES:

With just a few simple ingredients, this recipe is easy to make and one that everyone will enjoy. All you need is Yukon Potatoes, oil (I use avocado and you will find out why below), red onion, sea salt, and black pepper. That’s it! Feel free to add in some minced garlic or garlic powder.

For starters, preheat the oven to 425 and make sure you use a cast iron or oven proof skillet. Start to heat the skillet while you prepare the potatoes. You will dice up the potatoes pretty small. You will also dice up part of the red onion, and toss both into a hot skillet with oil. Saute for 6-8 minutes, or until you start to see some browning on the potatoes.

Now transfer to the oven and cook for about 20 minutes (or until desired crispiness). The potatoes should look nice and toasty. A little crispy on the outside, and a nice soft texture on the inside.