Skillet Potatoes

Step 1

This creates a soft, creamy interior while still allowing the outside to become nice and crispy.

Step 2

Method 1: Microwave: Slice the potatoes into thirds. Place them on a large plate and microwave them for 3 ½ minutes under a microwave cover, until just fork tender. Cut into small squares.

Step 3

Method 2: Gently Boil. Slice the potatoes into small squares and place them in cold water. Slowly bring the water to a gentle boil. Cook the potatoes for a few minutes, until just fork tender. Drain and pat completely dry.

Step 4

Combine seasoning ingredients and sprinkle over the potatoes. Use your hands to toss to combine.

Step 5

Onions should be cooked in a separate pan with butter and olive oil as they'll require a different cooking temperature than the potatoes. Let them soften over medium-low heat with smashed garlic cloves and fresh thyme. Reduce as much as you like, even letting them caramelize if possible.

Step 6

Add the oil and butter to a large skillet, (preferably cast iron), over medium-high heat. Add the potatoes in a single layer. Try to leave space around each one, the airflow will allow the edges to get crispy. (Otherwise they’ll steam which can make them soft.) Cook them in batches if needed.

Step 7

Once they start to get crispy and golden, (3-4 minutes), use a silicone spatula to toss them around. Not all sides need to be equally crisp, alternative textures is what makes them interesting. Reduce heat if needed as they continue to cook.

Step 8

Use a slotted spoon to remove them from the skillet and proceed with frying remaining batches. Add a little more oil/butter if needed.

Step 9

Once all batches are fried, add all potatoes back to the skillet along with the onions. Toss to combine, remove from heat. Taste and season with additional salt/pepper if needed and serve!