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Skillet Potatoes are crispy on the edges and soft in the middle. They make great easy breakfast potatoes and are perfect as a main dish for dinner too!
Why You’ll Love This Recipe!
These skillet potatoes make a perfect main dish or a side dish. you can serve them for breakfast or for dinner.
I love cooking them in my cast iron pan. It cleans up easily and I honestly think it makes food taste better. The cast iron also keeps the food warmer longer. I just add a hot pad to the table and serve right out of the cast iron pan. If you don’t have a cast iron pan, use any large frying pan.
Ingredients Needed
- Red potatoes. I like the small baby potatoes
- Sausage. You can use whatever kind of sausage you like. You can used slice sausage or you could also use a ground sausage. Just cook the ground sausage first before adding it in..
- Red Bell pepper. I like a combination of red, yellow and green bell pepper but you can use whatever color you like.
- Onion. Use a sweet, yellow or white onion.
- Garlic. Fresh minced garlic is best but you could substitute garlic powder.
- Fresh herbs. I used a combination of oregano, thyme, rosemary, and tarragon.
- Salt and black pepper to taste
- Olive oil. You can also use a vegetable or canola oil. You could also use butter.
How to Make Skillet Potatoes
- Boil potatoes until fork tender, drain and place in refrigerator to chill. I always do this part the day or night before, Doing this makes the potatoes cook much quicker and more evenly. You want to be sure and chill the potatoes before cooking or they will be too mushy.
- After the potatoes are chilled, cut potatoes in half or into quarters depending on size of potato.
- Add olive oil to cast iron skillet and combine potatoes, onions and peppers with salt and pepper.
- Saute until peppers are softened and potatoes are golden brown and crispy on the edges.
- Add in sausage and garlic and stir until sausage is lightly browned and heated through.
- Sprinkle in herbs and additional salt and pepper to taste.
- Garnish with some chopped green onion, chives, or parsley for color and additional flavor.
Tips from Leigh Anne
- You want to boil your potatoes the day before or at least several hours before so they have time to chill. Your skillet potatoes will cook quicker and more evenly if they have been boiled and chilled ahead of time.
Frequently Asked Questions
Can I use dry herbs instead of fresh herbs?
Yes! If using dried herbs use 1 tsp instead of 1 Tbsp. I love a combination of oregano, thyme, rosemary and tarragon.
Can I use other potatoes?
You can use russett potatoes or yukon gold, but red potatoes have less starch and are a little sweeter. They fry and crisp up better than russets do.
What if I don’t have a cast iron pan?
These skillet potatoes are totally doable in whatever type of frying pan or skillet you have.
How do you reheat leftover skillet potatoes?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. There are a few options for how to reheat the potatoes:
Microwave: This is the easiest and quickest way. The potatoes will lose some of their crispy texture though.
Oven: Place the potatoes on a parchment lined baking sheet and place in a 400 degree F oven until they are warmed through.
Skillet: Add 1-2 tablespoons of olive oil to skillet and heat. Add potatoes and stir until potatoes are heated through.
For some other yummy dishes try these:
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Skillet Potatoes
Ingredients
- 1 cup sausage precooked and sliced
- 1/2 red pepper chopped
- 1/2 yellow pepper chopped
- 1/2 onion chopped
- 1 tsp garlic
- 1 Tbsp fresh herbs combination of oregano, thyme, rosemary, tarragon, etc.
- salt and pepper to taste
- 4 red potatoes Boiled until fork tender
- 2 Tbsp olive oil
Instructions
- Brown onions, peppers and potatoes in 1 -2 Tbsp olive oil until peppers Add salt and pepper. The smaller the potatoes the quicker they will cook.
- Add in sausage and garlic and stir until sausage is headed through and slightly browned.
- Garnish fresh herbs .
Tips & Notes:
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Nutrition Facts:
Eve says
This is a Great gravy! I also thought I added too much milk, but as someone said earlier, be patient, it thickens up. This gravy is definitely a keeper! God Bless! ?