All Recipes, Breakfast, Vegetarian

Easy Skillet Potatoes

February 24, 2011
Home skillet Potatoes

Don’t you just love the potatoes that come with breakfast at most diners? The ones that are crunchy yet moist, commonly called ‘skillet potatoes’ or ‘home fries.’ The potatoes that are filled with about a pound of butter and salt. Yeah those ones.

Well here’s a recipe for the same potatoes that you can make at home- but in a much healthier way (and it tastes better too)! I used red potatoes, olive oil, NO butter, and just the right amount of seasoning… you’re going to want to eat these every morning!

I actually came up with this recipe on accident. I was nuking a red potato so I could quickly hollow it out and stuff it with some other goodies to make it a twice baked potato. I guess I didn’t nuke it enough though because I ruined my little potato bowl with my first attempt of scooping the insides out. So I improvised and chopped up the the little bugger and threw it in a pan and had breakfast for dinner.

I am not exactly sure how the restaurants do it; to make the potato soft, yet crispy. Either they cook it for a very long time, or soak it in butter. I’m guessing the latter. Anyway, this little breakfast gem is made by microwaving the potato first, then crisping it in a skillet after. Enough talk, here’s the recipe:

Easy Skillet Potatoes

(Serves 2)


  • 2 medium sized red potatoes
  • 1 tablespoons Olive oil
  • 1-2 Minced garlic cloves
  • Rosemary
  • Paprika
  • Salt
  • Fresh ground pepper
  • Some diced yellow onion (not pictured above, but I just thought of it right now and thought it would taste good. Heck, throw some diced green pepper in it too!)
  • Plastic wrap

To Do:

  • Wash your potatoes, poke a couple holes in them with a fork, then wrap in some plastic wrap.
  • Nuke them for about 5 1/2 minutes (or 3 minutes for one potato).
  • When they are done, unwrap them and chop them up in a plate. (It’s okay if the skin falls off some pieces, it gets all crispy when you cook it and that’s the best part!)
  • Heat your olive oil in a Cast Iron skillet.
  • Add the potatoes and garlic (and onions and peppers) and season with your desired amounts of paprika, rosemary, salt, and pepper.
  • I would suggest to put a lot of paprika and rosemary.
  • Cook until crispy, and enjoy as a side dish to your favorite breakfast.

I hope you enjoyed this recipe. I plan to be consistent with my posts from now on, so you will see them every Tuesday and Thursdays. Watch out for my next post on Tuesday! :)

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  • Reply Kankana February 25, 2011 at 12:36 pm

    I think potato is such a comfort food, you can eat it anyway and make it anyway and it will still taste amazing and give you that comfort feeling !

  • Reply Angelfood February 25, 2011 at 12:41 pm

    I have used the microwave oven for years to jump start fried and baked potatoes. For a crisp skin on bakes Russets, cook potatoes in the microwave for 2-3 minutes on each side. Place the potatoes in a 375 degree oven for 30 minutes instead of an hour.

    For small red or Yukon potatoes I put 1 lb. of them in a glass bowl with 1/4 cup water, cover with plastic wrap, and cook on high for 4-5 minutes. Drain, let dry and proceed to cut and pan fry in olive oil until they take on the desired color for fried potatoes.

    • Reply kranbox February 25, 2011 at 1:24 pm

      I like your thinking!!

  • Reply Clarkie @ Beloved Green March 1, 2011 at 7:18 am

    I make a variation of these using the red potatoes, olive oil and seasoning too, and this is truly the only way to make’em. I am drooling just thinking about them.

  • Reply Aja Haser May 17, 2011 at 12:24 pm

    Along with what Angelfood said, I usually cook them in the oven until they are soft in the middle ( about 30 or 45 mins) then put the oven on broil for only a couple of minutes and the outsides get crisp and yummy, but have to be careful with broil not to burn the food!

  • Reply kranbox May 17, 2011 at 1:40 pm

    I agree, baking them in the oven makes them taste a lot better than in the microwave. Especially for just plain old baked potatoes. (For those, I coat the outside of the spud and sprinkle sea salt all over)

    But sometimes, I am all about fast meals in the morning- so nuking them gets the job done for me quicker. :)

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