Skillet Potatoes

My easy recipe for skillet potatoes makes perfectly-sized pieces of potato that are crispy and golden brown on the outside, tender and fluffy on the inside, and delicious to pair with your favorite breakfast and dinner dishes. But I wouldn't blame you for eating them right from the pan!

📝 Ingredients

• 2 pounds russet potatoes (peeled and cut into 1/2 inch cubes)
• 1/2 medium onion (chopped into 1/2 inch pieces)
• 2 tablespoons butter
• 2 tablespoons olive oil
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 1/2 teaspoon smoked paprika
• Optional garnish - parsley

👨‍🍳 Instructions

1. 1Set out a large bowl and fill it halfway full of water and ice. One at a time, peel the potatoes and cut them into even ½-inch cubes. As you finish each potato, place the cubes in the water to remove excess starch and keep them from oxidizing.
2. 2Once all the potatoes are chopped and in the water, chop half of an onion into ½-inch pieces.
3. 3Place a large skillet over medium heat. Add the oil and butter to the skillet. Set a colander in the sink and pour the potatoes into the colander. Press them with a paper towel and toss them in the colander with a paper towel on the mix to remove excess moisture.
4. 4Once the butter has melted, gently pour the diced potatoes and onions into the hot pan. Sprinkle with salt, pepper, and smoked paprika. Stir to combine. Place a lid over the skillet, and cook the potatoes for 10-12 minutes, stirring every 3-4 minutes. This will make sure the potatoes cook all the way through.
5. 5Then remove the lid completely and cook another 8-10 minutes, stirring every 3-4 minutes so that the exteriors get crispy.
6. 6Be gentle when stirring so you don't smash the potatoes. When the potatoes are fork-tender and crispy on the outside, removed from heat and serve warm.