Garlic Skillet Potatoes Recipe
Golden, garlicky skillet potatoes with crisp edges and tender centers, finished with lemon, herbs, and a touch of Parmesan.
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Servings:
Ingredients
Main Ingredients
- 1.75 lb Yukon gold potatoes sliced 1/4-inch thick
- 3 tbsp olive oil
- 1 tbsp unsalted butter
- 2.5 tsp minced garlic
- 0.5 tsp kosher salt or to taste
- 0.5 tsp black pepper freshly ground
- 0.75 tsp smoked paprika
- 1 tsp chopped fresh rosemary
- 2 tbsp chopped fresh parsley for garnish
- 1 tbsp lemon juice freshly squeezed
- 2 tbsp grated Parmesan optional
- 2 tbsp water for quick steam, if needed
Instructions
Preparation Steps
- Slice potatoes 1/4 inch thick. Rinse briefly and pat very dry.
- Warm a large skillet over medium heat. Add olive oil and butter; let butter foam.
- Arrange potatoes in one layer. Season with salt, pepper, and paprika. Add water, cover, and cook 8 minutes.
- Uncover and cook until tender and golden, 6 to 8 minutes, flipping occasionally.
- Stir in minced garlic and rosemary. Cook 1 minute until fragrant.
- Raise heat to medium-high. Toss to crisp edges, 2 minutes.
- Off heat, add lemon juice, parsley, and Parmesan. Taste and adjust seasoning.
Notes
For extra crisp edges, microwave sliced potatoes for 3 minutes, then finish in the skillet.
Swap smoked paprika for chili powder, or add a pinch of crushed red pepper for heat. Great with eggs at brunch or alongside grilled steak. Refrigerate leftovers up to 3 days; re-crisp in a hot skillet.
This recipe is an original creation inspired by classic Garlic Skillet Potatoes Recipe flavors. All ingredient ratios and instructions are independently developed.