Crispy Pan Roasted Potatoes
These Crispy Pan Roasted Potatoes are perfect for breakfast, lunch or dinner! My family enjoys them at least once or twice a week, and yours can too - they couldn't be easier to make.
Servings 8 servings
Calories 181kcal
Cost $20
Equipment
- Oven
- cutting board
- chef knife
- large skillet
- rubber spatula
- measuring cups
- measuring spoons
Ingredients
- 3 tablespoons extra virgin olive oil
- 3 pounds russet potatoes diced into 1 inch pieces
- 1/2 teaspoon kosher salt
- 1/4 teaspoon garlic salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Preheat large 3-5 quart skillet over medium heat. Add olive oil. When pan is hot add potatoes. Season with salt and pepper. Stir to combine then let sit for 5 minutes before stirring again. You want to potatoes to get that nice golden crust, so let then sit in the pan for a good 5 minutes after each stir. Continue this process until the potatoes are fork tender and golden crisp. Remove and serve warm.
Notes
- Wash Potato Skins. The perfect roasted potato has a crispy, flavorful crust on the outside and creamy potato goodness on the inside. Begin making your own batch by washing the potato skins thoroughly. This will remove any dirt or debris that might affect the texture of the potatoes.
- Cut Potatoes Into Same Size Cube Pieces. Cut the potatoes into same size pieces. The larger the piece, the longer the roasting process will be.
- Parboil For Extra Crispy. If you want extra crispy potatoes, parboil them until they’re soft on the outside but firm on the inside.
Nutrition
Calories: 181kcal | Carbohydrates: 31g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Sodium: 227mg | Potassium: 709mg | Fiber: 2g | Sugar: 1g | Vitamin C: 9.7mg | Calcium: 22mg | Iron: 1.5mg