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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 easy skillet potatoes are incredibly versatile! Serve them as a hearty breakfast, a delicious side dish, or even the main course for dinner. I love making them in my cast iron skillet because it cooks beautifully, cleans up easily, and keeps the potatoes warm long after they come off the stove. Plus, there’s something about cooking in cast iron that just makes everything taste better! One of my favorite things is being able to take the skillet straight from the stove to the table. Just set it on a hot pad and serve! No cast iron skillet? No problem! Any large frying pan will work.
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
- Boil your potatoes ahead of time. For the best results, boil your potatoes the day before or at least several hours before cooking so they have time to chill. Pre-cooked, chilled potatoes will cook quicker and more evenly in the skillet and are less likely to fall apart.
- Dry your potatoes well. Moisture is the enemy of crispy potatoes! Make sure your potatoes are dry before adding them to the skillet so they brown nicely instead of steaming.
- Use a cast iron skillet. I love using my cast iron skillet because it distributes heat evenly and helps develop those delicious golden brown, crispy edges. If you don’t have one, any large frying pan will work.
- Don’t overcrowd the pan. Give your potatoes plenty of room to brown. If the skillet is too crowded, the potatoes will steam instead of getting crispy. Cook in batches if necessary.
- Let them cook undisturbed. Resist the temptation to stir your potatoes too often! Let them sit for a few minutes before turning so they can develop a nice golden brown crust.
- Season to taste. Be generous with salt and pepper, and feel free to add your favorite seasonings. Garlic powder, paprika, or fresh herbs are all delicious additions.
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 Potato Recipe
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:
- Boil your potatoes ahead of time. For the best results, boil your potatoes the day before or at least several hours before cooking so they have time to chill. Pre-cooked, chilled potatoes will cook quicker and more evenly in the skillet and are less likely to fall apart.
- Dry your potatoes well. Moisture is the enemy of crispy potatoes! Make sure your potatoes are dry before adding them to the skillet so they brown nicely instead of steaming.
- Use a cast iron skillet. I love using my cast iron skillet because it distributes heat evenly and helps develop those delicious golden brown, crispy edges. If you don’t have one, any large frying pan will work.
- Don’t overcrowd the pan. Give your potatoes plenty of room to brown. If the skillet is too crowded, the potatoes will steam instead of getting crispy. Cook in batches if necessary.
- Let them cook undisturbed. Resist the temptation to stir your potatoes too often! Let them sit for a few minutes before turning so they can develop a nice golden brown crust.
- Season to taste. Be generous with salt and pepper, and feel free to add your favorite seasonings. Garlic powder, paprika, or fresh herbs are all delicious additions.
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Nutrition Facts:
forrest wellman says
wonderful dish with sausage peppers onoins and potatos, with my kick of tomatoe sauce and hot peppers. heat a few tortillas and add some shredded cheese for some kick it up tacos. also have plenty of sweet lemonade ready. happy eating.
Leigh Anne says
Sounds delicious!
Sal says
I just made this and it’s yummy! Thank you for the recipe
Leigh Anne says
So glad you enjoyed it! Thanks for letting me know.
Billy @ wagner cast iron says
Johnsonville is our go-to sausage around this house! We’re actually planning on having these for bunch on Labor Day. We plan on serving this skillet style in small #3 cast iron skillets with made to order eggs. It should be like the skillet menu items from Denny’s just much, much better! Thanks for the great recipe!
Leigh Anne says
So glad you enjoy the recipe! Love cooking in my cast iron skillet too.
Angel says
These look delicious. I can remember the first skillet potatoes I made for my husband after we were married. He made the comment “these don’t taste like moms”, Wrong thing to say to a new wife. I picked up the plate and dumped the food in the trash can and threw the plate in the sink while telling him to go home and let “momma” cook for him. He has never complained about my cooking again, never.
THanks for sharing with us at our Thursday Favorite Things Blog Hop.
Angel @ sewcraftyangel.blogspot.com
Leigh Anne says
Angel – I love that story!! They have to learn somehow – don’t they!!!!
Debi @ That Crafty Lunch Lady says
Stopping by after seeing your post on the Wonderful Wednesday Blog Hop. I love potatoes and any way that I can make them!!