Crispy skillet roasted potatoes are a classic and beloved side dish, but making them perfect at home can seem like a challenge.
If your goal is to get crispy outside and soft inside potatoes, similar to the frozen ones you buy, but much tastier and flavorful, you’re in the right place.
Here is a simple but effective recipe for homemade crispy roasted potatoes.
To achieve the crispy outside and soft inside, choose yellow-fleshed potatoes that are rather firm and not too watery.
To get perfect potato cubes in the skillet, it’s very important to adjust the flame.
They must cook inside, form a crispy crust, but not burn.
It’s important to carefully follow the cooking process to gain skill, and soon they will become very easy to prepare.
They are excellent when freshly prepared, very hot, so that the outer crust is still slightly crispy.
They pair well with almost any dish, but especially with meat or fish-based dishes.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 239.05 (Kcal)
- Carbohydrates 31.58 (g) of which sugars 1.47 (g)
- Proteins 3.76 (g)
- Fat 11.87 (g) of which saturated 1.72 (g)of which unsaturated 0.09 (g)
- Fibers 3.92 (g)
- Sodium 691.14 (mg)
Indicative values for a portion of 170 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
Ingredients
Crispy Skillet Roasted Potatoes
- 2.2 lbs potatoes
- 3 tbsps extra virgin olive oil
- salt
- as needed rosemary (optional)
- 1 clove garlic (optional)
- pepper (to taste at the end)
Tools
- Skillet
- Pot
- Peeler
Steps
Crispy Skillet Roasted Potatoes
First, wash the potatoes well and cut them into not too small cubes, (leaving the skin on) if you prefer.
(This will give a rustic touch and maintain the shape better during cooking).
Put the potatoes in a pot with plenty of salted water and bring to a boil.
Cook them for about 4-6 minutes.
They shouldn’t be fully cooked, just slightly softened. This step is crucial because it creates the starch on the surface, which will make them crispy once in the skillet.
Drain the potatoes and let them cool and dry completely.
You can also place them on a clean cloth to remove excess moisture.
Moisture is the enemy of crispness.
In a bowl, mix the potatoes with the oil, coarse salt, and a clove of garlic in its skin.
Heat a non-stick skillet and add the potatoes.
Cook over medium-high heat for about 20-30 minutes, turning them often to ensure even browning on all sides.
If you like, you can add a sprig of rosemary and sprinkle with a little pepper.
Do not turn the flame to maximum.
Gradual and even cooking over medium-high heat ensures excellent browning without burning the outside.
Enjoy your meal!
Tips
For perfect crispness, do not overcrowd the skillet: Use a large skillet to avoid too much overlapping of the potatoes.
If there are too many, cook them in two batches.
Let them rest: After parboiling, do not skip the cooling and drying steps. Don’t rush: Patience is key.
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