Skillet Potatoes

Skillet Potatoes (also called Home Fries) work with almost any meal. I make them with eggs for breakfast, alongside burgers for lunch, or with roast chicken for dinner. They’re irresistibly crispy outside and creamy in the middle, and it’s all thanks to an unusual method that you should know about.

I started using this parboil-and-shake technique years ago after getting frustrated with how much oil raw potatoes needed. Before that, I’d end up with either burnt outsides or undercooked centers. This method partially cooks the potatoes first, then roughens up their edges so they crisp nicely in the skillet with much less oil. It’s similar to what I do for my Breakfast Potatoes recipe many of you have made, but these finish on the stovetop instead of the oven. Handy when you’re baking something else or it’s too hot to turn the oven on.

Ingredients for Skillet Potatoes

• Yukon Gold Potatoes: These have just the right balance of starch and waxiness for skillet potatoes. They hold their shape well while still getting creamy inside. Russet potatoes work too but tend to fall apart more easily.
• Extra-Virgin Olive Oil: I prefer the flavor of extra-virgin olive oil and just make sure to keep the heat at medium to avoid smoking. You can use vegetable oil (like avocado oil) with a high smoking point if you prefer.
• Kosher Salt: Add some to the boiling water and then finish with more at the end. The larger crystals give better control when seasoning to taste.

What makes these potatoes so crispy?

To make these crispy potatoes, start with the same indispensable method for making Breakfast Potatoes and Brabant Potatoes: partially boil the raw potato cubes in salted water, drain and then shake the lidded pot like you mean it, until every cube is cloaked in fuzzy edges. Then instead of finishing in the oven, turn and flip them in a cast iron skillet coated in a veil of hot oil until every edge is perfectly crisp and golden-brown. 

Not only does this cooking method save time, it minimizes the amount of oil needed for frying. And the initial salt water boil infuses the potatoes with a rich flavor and creamy texture that’s difficult to achieve when starting with raw potato cubes.

Recipe Options

• Herb Infused: Add fresh herbs like rosemary, thyme, or sage during the last few minutes of cooking for aromatic flavor.
• Spice it Up: Sprinkle with smoked paprika, garlic powder, or cajun seasoning before serving for extra dimension.
• Breakfast Addition: Mix in diced bell peppers and onions during the last 5 minutes of cooking for classic breakfast potatoes.
• Cheese Finish: Top with grated parmesan or cheddar right after cooking while still hot.

Storage and Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. They won’t maintain their crispiness when stored, but you can bring back some of that texture when reheating. The best way to reheat these potatoes is in a hot skillet with a small amount of oil. Spread them in a single layer and cook for 3-5 minutes until heated through and re-crisped. You can also reheat them in a 400°F oven for about 10 minutes, though they won’t get quite as crispy as the skillet method.

Skillet potatoes might seem basic, but this method turns them into a dish that people will actually remember (if you have guests over, I bet they’ll ask for the recipe). The technique takes a little practice at first – especially the vigorous pot-shaking part – but once you get it down, you’ll never want to make these any other way. I find myself making a double batch most weekends so I have extras to throw into breakfast burritos or hash during the week. They’re worth the small extra effort for that perfect contrast between crispy exterior and creamy center.

Serve With

Because Skillet Potatoes are made entirely on the stove top, your oven is free for Breakfast Frittata, Baked Eggs or Breakfast Quiche if you’re making breakfast or brunch. Or as a side dish for Chicken Ballotine, Roasted Chicken or Crispy Chicken Thighs if you’re making dinner.

How to Make Skillet Potatoes

Add diced potatoes to a saucepan with just enough water to cover them, plus a generous pinch of salt. Bring to a boil, then reduce heat slightly and simmer for 7-9 minutes, until the potatoes are tender on the outside but still firm in the center. Carefully drain the water, then cover the pot with a lid. Holding the pot with potholders, shake it vigorously until the potatoes develop fuzzy edges all around.

Heat olive oil in a large cast iron skillet over medium heat. Add the potatoes and gently spread them into a single layer. Let the potatoes crisp on one side without stirring until they develop a golden crust. Flip them with a spatula and spread them out again to crisp on another side. Continue this process of flipping and spreading until the potatoes are crispy on all sides, about 15-20 minutes total. Season with kosher salt and serve hot.