Skillet Fried Potatoes

Ingredients

• 3 tablespoonsvegetable oil
• 1 tablespoonbutter
• 1 pound (about 454 g)baby Yukon Gold potatoes, quartered
• 1yellow onion, diced
• 2 teaspoonssea salt
• 1/2 teaspoonblack pepper
• 1 tablespoonItalian herb seasoning
• to taste (optional)fresh herbs, for garnish

Instructions

1. 1

   Heat the skillet

   Cut the potatoes into 1-inch chunks. Heat the oil and butter in a 10- to 12-inch skillet over medium heat. Once the butter has melted, add the potatoes and toss to coat, then arrange them in a single layer as well as you can.

2. 2

   Cook covered

   Cover the skillet tightly and cook over medium-low heat for 10 minutes. Turn the potatoes, add the diced onion, cover again and cook for a further 5 minutes.

3. 3

   Season and brown

   Add the seasonings, then turn the potatoes and onions once more. Cook uncovered for another 5 minutes and check the potatoes with a fork. Use tongs to turn any sides that still need browning.

4. 4

   Add fresh herbs

   Garnish with fresh herbs if desired.

What are skillet-fried potatoes?

Skillet-fried potatoes are a familiar American and Southern-style side: pieces of potato cook directly in a pan until soft within and browned outside. This version pairs them with onion, butter and Italian herb seasoning.

A covered stage helps the centres cook through, while the uncovered finish gives the potatoes time to take on colour. Yukon Gold potatoes are a good fit because they hold their shape while becoming tender.

Nutrition and macros by portion

The nutrition label shows one serving as written: 85 calories, 2g protein, 16g carbs, 2g fat.

The potatoes provide most of the carbohydrates, while the oil and butter contribute most of the fat; the potatoes provide a little protein. Pair a serving with a protein-rich main and vegetables for a more varied plate.

Choose and cut the potatoes

Yukon Golds: their creamy texture works well in a skillet, and quartering them into 1-inch chunks helps them cook at a similar pace.

Even pieces: aim for chunks of roughly the same size so smaller pieces do not soften much sooner than larger ones.

Let the pan do the work

Single layer: spread the potatoes out as well as the skillet allows after coating them with oil and butter. Contact with the pan helps the surfaces brown.

Covered cooking: keep the lid snug during the first 10 minutes and the next 5 minutes with the onion. This traps heat while the potatoes soften.

Add the onion at the right time

Onion timing: add the diced onion after turning the potatoes at the 10-minute mark. It has time to soften during the second covered stage without spending the whole cook in the skillet.

Final seasoning: add the salt, pepper and Italian herb seasoning for the last uncovered 5 minutes, then turn everything so the seasoning is distributed.

Check for tenderness and colour

Fork test: a fork should pass into the potato easily when it is cooked through. If a piece is still firm, give the potatoes a little more time and check again.

Tongs: turn any pale sides towards the skillet during the uncovered finish. Take care not to break up the tender pieces as you move them.

Serve it alongside

These potatoes go well with eggs, grilled meat or a simple vegetable dish. Add a fresh green salad or steamed greens to round out the plate.

Serve them soon after cooking for the best contrast between tender centres and browned edges. Fresh herbs make an optional finishing garnish.

Recipe notes & tips

• Use a skillet with a tight-fitting lid for the covered stages.
• Arrange the potatoes in one layer as far as the pan size allows.
• Dice the onion before you start so it is ready to add after 10 minutes.
• Turn the potatoes gently to keep the softened pieces intact.
• Use a fork to check the largest potato pieces for doneness.
• Add fresh herbs only if you want a fresh finish.

Variations

• More herbs: Add a little extra Italian herb seasoning to suit your taste.
• Fresh finish: Scatter chopped fresh herbs over the potatoes just before serving.
• Smaller pieces: Cut the potatoes into evenly sized smaller chunks and check them for doneness as they cook.
• Extra onion: Use more diced onion for a stronger, sweeter onion flavour.
• Peppery edge: Add a little more black pepper when seasoning.

Common mistakes to avoid

• Crowded skillet: The potatoes may brown less evenly; spread them out as much as the pan allows.
• Loose lid: Heat escapes during the covered stages; use a lid that fits snugly.
• Uneven chunks: Pieces cook at different speeds; cut the potatoes into similar-sized pieces.
• Skipping the turn: Some surfaces may stay pale; turn the potatoes at both the 10-minute and seasoning stages.
• Rushing the fork test: A browned outside does not guarantee a tender centre; check a larger piece with a fork.

How to store

Refrigerate leftovers in a covered container for up to 3–4 days. Reheat in a skillet over medium heat until hot, turning occasionally to warm and brown the pieces evenly.

Frequently asked questions