Skillet potatoes are Grandma Benedetta’s classic side dish. She often prepares them with or without skin, and everyone loves them because they are crunchy and tasty. To speed up this recipe, I often boil them before putting them in the skillet to make this side dish much faster to prepare.
SEASON of #potatoes, #rosemary, and #sage – all year-round.
RECIPES with potatoes
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Well-being
- Seasonality: All seasons
- Energy 252.58 (Kcal)
- Carbohydrates 43.74 (g) of which sugars 2.06 (g)
- Proteins 5.13 (g)
- Fat 7.23 (g) of which saturated 1.06 (g)of which unsaturated 0.11 (g)
- Fibers 5.26 (g)
- Sodium 209.19 (mg)
Indicative values for a portion of 188 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Crunchy Skillet Potatoes
- 2.2 lbs potatoes (I use Desiree, variety with red skin and yellow flesh)
- 2 tbsps extra virgin olive oil (or peanut oil)
- to taste salt
- to taste rosemary (and/or sage)
Try using fennel instead of rosemary.
Tools
- Skillet non-stick d.28
- Lid glass 28 cm
- Wooden Spoon wood
Crunchy Skillet Potatoes
Peel the potatoes (only if necessary, if new potatoes, I recommend cooking them with their thin skin), wash them, cut them into regular pieces, and soak them in a bowl of lightly salted water for at least half an hour (this step can be omitted but is recommended).
In a thick-bottomed non-stick skillet, heat the oil, then add the dried potatoes and cover with a lid.
Chop the sage and rosemary, add them to the potatoes along with the salt.
Continue cooking over moderate heat and stir as little as possible to allow the crust to form.
Once cooked, serve the potatoes crunchy and hot.
To speed up the cooking, first parboil the potato chunks for a few minutes in boiling water, then drain them well and cook them again in a hot non-stick skillet with a little oil. Do not turn them until a crust forms.
Storage
Skillet potatoes are delicious when freshly cooked and still hot, but they lose their crispness over time. However, they can be stored for up to 2 days and should be gently reheated before serving.
FAQ
How to store peeled potatoes?
Peeled potatoes can be stored in the refrigerator for several days without issues if covered with water. Adding a bit of fine salt will make them even crunchier when cooked.
