These skillet potatoes are simple to make as a side or breakfast. The caramelized onion and crispy potatoes marry well to create this very flavorful dish!
- Flavourless oil (canola, peanut, vegetable)
- 3–4 medium potatoes (diced)
- 2–3 small onions (diced)
- 2 cloves garlic (minced)
- 1 tablespoon paprika
- 1/2 tablespoon cumin
- 1/2 tablespoon salt
- pepper (optional)
- Add about 1 inch of oil into a cast iron pan (or frying pan)
- Turn the heat up to medium heat
- Add the salt into the oil. I use about 1/2 tbsp of salt but you can use less if you find it too salty
- Once the oil is hot, add in the potatoes and let it brown for about 5 – 10 mins (They fry up better if they aren’t touched too much)
- Add in the onions and let it brown as much as possible to infuse the oil with onion flavour! ?
- Cook for about 5-10 mins and then add in the garlic,
- Drain excess oil (if there is any)
- Add cumin and paprika
- Cook until the potatoes are golden brown and onions have been caramelized
- Ta da! ? We’re done! Best enjoyed hot ?
- Add the salt into the oil. It allows the salt to evenly coat the potatoes during the cooking process. Don’t be shy in adding in more salt than normal, it brings out the flavours and you lose a lot of it in the oil during the cooking process.
- To crisp the potatoes, don’t touch them too much during the initial cooking stage. When we touch them too much we agitate the starch which doesn’t allow for that crispiness to happen.
- Add the onions after the potatoes had a chance to cook and brown up. (5-10mins) Onions cook faster than potatoes and will burn if they are put at the same time. Don’t wait too long to put them in though, the secret is having the onions flavour the oil the potatoes are cooking it! ?
- Serving Size: 1 Serving
- Calories: 374 kcal
- Sugar: 3 g
- Sodium: 886 mg
- Fat: 29 g
- Carbohydrates: 29 g
- Protein: 4 g
Keywords: skillet potatoes