Crispy Skillet Breakfast Potatoes in 25 Minutes
Par-cooked gold potatoes turn fluffy inside and deeply crisp outside in a hot butter-and-olive-oil skillet.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 1 1/2 pounds baby gold potatoes about 4 heaping cups once diced
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 1/2 teaspoons paprika smoked if preferred
- to taste fresh thyme or parsley finely chopped garnish
Instructions
Instructions
- Clean and thoroughly dry the baby gold potatoes, then pierce them all over with a fork.
- Microwave the potatoes for 90 seconds, flip, and microwave for another 90 seconds. Continue in 60-second intervals, flipping each time, until a knife enters the center with some resistance, about 3 1/2 to 5 minutes total.
- Cool the potatoes until easy to handle, then dice them into even 1/2-inch pieces.
- Heat the unsalted butter and olive oil in a 12-inch or larger skillet over medium-high heat until the butter sizzles.
- Add the potatoes in a single layer. Sprinkle with salt, black pepper, garlic powder, onion powder, and paprika, then cook for 8 to 12 minutes, flipping about every 3 minutes so the potatoes brown without excessive stirring.
- Remove from the heat, adjust seasoning to taste, and finish with optional fresh thyme or parsley.