I love potatoes. I love potatoes in a skillet. I have not mastered hash browns. I now have a fallback -Skillet Potatoes. Using a skillet to brown potatoes is a wonderful way to crisp up potatoes. In this case, mini-potatoes halved and charred in a skillet. This cooking method is a keeper. It crisps the outside of the potatoes yet the center remains a little soft. If you do not have a skillet, you need to get one. If you have one, you need to try to make these skillet potatoes.
- 3/4 bag each red and Yukon mini potatoes
- 2 tbsp canola oil
- salt, pepper, and chili spice to taste
Heat your iron skillet on medium high heat. Add the oil and get the oil good and warm. Meanwhile, slice the potatoes in half horizontally.
Place into the skillet, add the spices and coat potatoes. Next, turn the potatoes cut side down.
Brown, crisp really well – cook 5 – 8 minutes. Simply lift up one potato and make sure the underside is good and crisp.
Turn the potatoes over and add a cover to the skillet. Cook another 8 – 10 minutes to soften. Serve and enjoy!