the_information_nexus/food_related/skillet_potatoes.md

skillet potatoes

Ingredients:

• 4 large Russet or Yukon Gold potatoes, washed and diced into 1-inch cubes
• 1 large yellow onion, thinly sliced
• 2-3 tablespoons olive oil or butter
• Salt and black pepper to taste
• Optional spices: paprika, garlic powder, dried thyme, or rosemary
• Fresh parsley or chives for garnish

Instructions:

1. Parboiling the Potatoes:

   • Bring a large pot of salted water to a boil.
   • Add the diced potatoes to the boiling water and cook for about 5 minutes. This helps to partially cook the potatoes, reducing the time needed in the skillet and ensuring a tender inside.
   • Drain the potatoes and let them steam dry for a few minutes. This step is important as it removes excess moisture, helping the potatoes to crisp up better in the skillet.

2. Preparing the Skillet:

   • Heat a large cast iron skillet over medium-high heat.
   • Add the olive oil or butter to the skillet. Once the oil is hot or the butter is melted, add the parboiled potatoes.

3. Cooking the Potatoes:

   • Spread the potatoes out in an even layer and let them cook without stirring too much initially. This allows the potatoes to develop a nice golden-brown crust.
   • After 5-7 minutes, once the potatoes start to brown, add the sliced onions to the skillet.
   • Stir the mixture occasionally, but gently, to ensure even cooking and to prevent the potatoes from breaking apart.

4. Seasoning:

   • Season the potatoes and onions with salt, black pepper, and any additional spices you prefer. Paprika can add a smoky flavor, while garlic powder, dried thyme, or rosemary can enhance the overall taste.
   • Continue cooking until the potatoes are golden brown and crispy on the outside, and the onions are caramelized. This should take about 15-20 minutes in total.

5. Finishing Touches:

   • Taste and adjust seasoning if needed.
   • Garnish with freshly chopped parsley or chives for a burst of freshness and color.

6. Serving:

   • Serve the skillet potatoes and onions hot as a side dish for breakfast, lunch, or dinner.

Tips for Success:

• Don’t Overcrowd the Pan: Make sure the potatoes are in a single layer to ensure even browning. If needed, cook in batches.
• Patience is Key: Allow the potatoes to sit undisturbed for a few minutes at a time to develop a crispy crust.
• Gentle Stirring: Stir the mixture occasionally but gently to maintain the integrity of the potato cubes.

By parboiling the potatoes first and then cooking them in the skillet, you’ll achieve a delicious combination of crispy, golden-brown exteriors and tender, flavorful interiors. Enjoy your perfect skillet potatoes and onions!