Crispy Skillet Fried Potatoes

Making Crispy Skillet Fried Potatoes is all about using the right type of potato.  A general rule for crispy fried potatoes is that they should be waxy all-purpose potatoes. If you like your fried potatoes crispy on the outside and softer on the inside, gold potatoes are the right choice.  I tried this with other potatoes but gold potatoes turn out the best.

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Another secret to crispy skillet fried potatoes is that the pan should be at a high temperature, but not smoking, to ensure for a crispy end result.  So be sure not to overfill your pan, and make sure they can all fry evenly.  I recommend using a larger frying pan and a non-stick one.  These potatoes taste great for breakfast, lunch or dinner.  They also can be a flavorful side dish.

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Ingredients

Servings: 5-6

• 5 large firm gold potatoes (like Yukon Gold, or Inca Gold)
• 1 large shallot, purple/red, or yellow onion
• 4 Tablespoons of butter or clarified butter
• 2 Tablespoons of canola or vegetable oil (enough oil to cover the bottom of the frying pan)
• Garlic salt or salt of choice, coarse black pepper, Spanish paprika, and parsley flakes to taste.  Parsley can be fresh or dried flakes

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Supplies

• Large non-stick skillet with a lid
• Strainer or colander
• Sharp knife
• Cutting board
• Potato peeler
• Paper towels

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Directions For Crispy Skillet Fried Potatoes

• Start by peeling the potatoes and cut into equal ½-1 inch cubes.

• Next add the potatoes to a strainer and wash off the starch with cold tap water. This step makes sure that you will get nice and crispy potatoes.

• Now, heat the oil and butter on medium-high heat in a large non-stick frying pan.  The oil should be hot, but not smoking.
• In the meantime, drain the potatoes the strainer.  Once the oil is hot in the pan, add the potatoes to the pan and cover with a lid.
• Now, fry the potatoes for about 5 minutes before you stir the potatoes for the first time. Do not skip this step. 

• With the pan covered, fry for about 10 minutes and stir occasionally.  So the potatoes will continue to brown up nicely out the outside.
• In the meantime, roughly chop the onion and add on top of the potatoes, but don´t stir yet.

• So if the potatoes are charring or frying to fast, reduce the heat a little.  Continue to fry for about 3-5 min with the pan covered, then mix potatoes and onions and fry for another few minutes without a lid until your desired crispiness.

• Next, remove the potatoes from the pan and drain on paper towels.

• Last, season with garlic salt or your favorite salt, coarse black pepper, Spanish paprika and chopped parsley or parsley flakes to taste.  They are ready to serve.  Enjoy!

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