These skillet red potatoes are a quick and flavorful side dish that’s ready in just 25 minutes. Crispy on the outside, tender on the inside, and tossed with aromatic herbs, they’re a perfect balance of textures and flavors. Whether paired with a hearty main or enjoyed on their own, they’re sure to become a weeknight favorite.
With a golden, caramelized crust and a hint of natural sweetness, these potatoes are as nutritious as they are delicious. Packed with fiber, potassium, and a touch of Vitamin C, they’re a wholesome addition to any meal. Simple, satisfying, and bursting with rustic charm, this dish brings comfort to your table in no time.
What You’ll Need for Skillet Red Potatoes
- 6 Tablespoons Olive Oil (extra virgin recommended for better flavor)
- 6 medium red potatoes, cut into ½-inch chunks (scrub them clean, no need to peel)
- 1½ teaspoons dried parsley flakes (fresh parsley can be used as a substitute; use 1 tablespoon chopped)
- ¾ teaspoon garlic powder (or substitute with 2 minced garlic cloves for a fresher taste)
- ¾ teaspoon onion powder (or use 1 tablespoon finely chopped fresh onion)
- ¾ teaspoon paprika (smoked paprika adds a deeper flavor if preferred)
How to Make Skillet Red Potatoes
- Heat the oil: In a large skillet (non-stick or cast iron), heat 6 tablespoons olive oil over medium heat.
- Cook the potatoes: Add the potato chunks to the skillet. Cook for 10 minutes, stirring occasionally to ensure even cooking.
- Add seasonings: Stir in the parsley flakes, garlic powder, onion powder, and paprika. Mix well to coat the potatoes evenly.
- Finish cooking: Continue cooking for another 5-10 minutes, stirring occasionally, until the potatoes are golden brown and tender (test with a fork for doneness).
- Serve: Remove from heat and serve warm as a side dish or snack. Enjoy!
Perfect Pairings: Serving Suggestions
These skillet red potatoes are a versatile side dish that pairs well with almost any main course. Serve them alongside grilled chicken, steak, or roasted vegetables for a hearty meal. For a breakfast twist, top them with a fried egg and a sprinkle of shredded cheese. They also make a great addition to brunch spreads or picnic baskets!
Storage & Reheating Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in a skillet over medium heat with a splash of olive oil to restore their crispiness. Alternatively, you can microwave them for 1-2 minutes, though they may lose some of their crunch.
Recipe Variations to Try
Switch up the flavors by adding different seasonings like smoked paprika, chili powder, or Italian herbs. For a cheesy twist, sprinkle grated Parmesan or cheddar over the potatoes during the last 2 minutes of cooking. You can also swap red potatoes for sweet potatoes or Yukon golds for a different texture and taste.
Time-Saving Tips for Busy Cooks
To cut down on prep time, use pre-washed and pre-cut potatoes from the grocery store. If you’re doubling the recipe, cook the potatoes in batches to ensure even browning. For meal prep, chop the potatoes ahead of time and store them in water in the fridge to prevent browning.
Equipment Guidance for Best Results
A cast iron skillet is ideal for achieving a crispy exterior, but a non-stick skillet works well too. Make sure your skillet is large enough to hold the potatoes in a single layer—this ensures even cooking. If you don’t have a skillet, you can use a large frying pan, though the results may vary slightly.
Skillet Red Potatoes Recipe
Equipment
- large skillet (non-stick or cast iron)
Ingredients
- 6 Tablespoons Olive Oil
- 6 red potatoes, medium, cut into half inch chunks
- 1½ teaspoons dried parsley flakes
- ¾ teaspoon garlic powder
- ¾ teaspoon onion powder
- ¾ teaspoon paprika
Instructions
- In a large skillet (either a non-stick or cast iron skillet), heat olive oil over medium heat.
- Add potatoes to the skillet and cook for 10 minutes, stirring occasionally to make sure all potatoes are evenly cooked.
- Stir in seasonings; cook and stir 5-10 minutes longer or until potatoes are browned and tender (final cooking time will depend on the size of the potato chunks).