Crispy Skillet Potatoes with Garlic and Herbs

Skillet Potatoes are an ideal breakfast side to serve with bacon and eggs. Tender potato cubes are gently par-cooked, then sautéed in butter and oil until golden brown. The result is a satisfying contrast of crispy edges and soft, fluffy centers that pairs perfectly with any morning plate.

If you have leftover cooked or baked potatoes, this method is a great way to revive them. Skillet potatoes also work well alongside other potato preparations like Brie Mashed Potatoes, baked potatoes, or simple roasted potatoes when you want variety at the table.

Skillet Potatoes

Potatoes often get overlooked at breakfast, but they deserve center stage. These skillet potatoes are a classic, straightforward side that can elevate any breakfast or brunch. A light boil softens the inside without making the cubes fall apart, and finishing them in a hot skillet with butter and oil creates a crisp, flavorful exterior.

Seasoned simply with garlic powder, onion powder, paprika, and salt, these potatoes have a comforting savory flavor that complements eggs, sausage, or fresh vegetables. You can easily customize the seasoning to match your meal or personal taste.

How to Make Potatoes in a Skillet

The technique is simple and reliable: par-cook the potatoes in salted water, drain them, then sauté in a hot skillet with butter and oil. The butter adds richness and flavor while the oil helps raise the smoke point so the potatoes crisp evenly without burning.

1. Dice the potatoes into roughly ½-inch cubes and place them in a pot of cold, salted water. Bring to a boil and simmer for 5–7 minutes, until a fork just pierces the pieces but they are not falling apart. Drain well.
2. Heat a large skillet over medium heat and add the butter and oil, swirling to coat the pan.
3. Spread the drained potato cubes into a single layer in the skillet. Sprinkle evenly with garlic powder, onion powder, paprika, and salt.
4. Cook, turning the potatoes every 3–5 minutes so each side browns. Continue until all sides are golden and crisp, then remove from heat and serve hot.

Tips and Variations

• Serve immediately. Skillet potatoes taste best hot from the pan; the crisp edges soften as they cool, so enjoy them right away for the best texture.
• Customize the seasonings. Add dried herbs such as rosemary or thyme, a pinch of cayenne for heat, or dried minced onion to change the flavor profile. Potatoes are a versatile base for many spices.
• Avoid overboiling. Par-cook just until the potatoes can be pierced with a fork but still hold their shape. Overcooked cubes will become mushy and won’t crisp well in the skillet.
• Use butter and oil together. Butter adds flavor while oil raises the cooking temperature. You can use all butter for richness or all oil for a lighter finish—both work.
• Adjust crispness by cook time. A shorter skillet time yields tender potatoes with light browning; cook longer for a deeper, crunchier exterior and richer color.

Storage

These skillet potatoes are best served fresh and hot. Refrigerating will soften the crispy exterior and change the texture. If you need to store leftovers, keep them in an airtight container in the refrigerator for up to two days and reheat in a hot skillet to reclaim some of the crispness.

What kind of potatoes do I need?

Russet potatoes are an excellent choice for skillet potatoes because they hold their shape and have a fluffy interior. Yukon Golds can also be used; they are slightly waxier and may require a shorter par-boil time. Choose the variety based on the texture you prefer.

How big should the potato cubes be?

Aim for ½-inch cubes for even cooking. Uniform pieces ensure consistent par-boiling and browning, so avoid mixing very large and very small cubes in the same batch.