Crispy Golden Skillet Potatoes
Ingredients:
4 medium Yukon Gold or Russet potatoes, peeled and thinly sliced into rounds
3 tbsp butter, melted
2 tbsp olive oil
3 cloves garlic, minced
½ tsp paprika (or smoked paprika)
½ tsp onion powder
Salt and black pepper, to taste
Fresh parsley, finely chopped (for garnish)
Instructions:
Thoroughly wash and peel your potatoes, then slice them into even, thin rounds (about ⅛ to ¼ inch thick) so they cook at the same rate. Pat them dry with a paper towel to remove excess moisture—this is the secret to getting them extra crispy!
In a large bowl, toss the potato slices with melted butter, olive oil, minced garlic, paprika, onion powder, salt, and black pepper until every slice is beautifully coated.
Heat a large skillet over medium heat. Arrange the seasoned potato slices in the skillet, overlapping them slightly to form layers if needed.
Cover the skillet with a lid and cook for 10–12 minutes, allowing the potatoes to steam and soften.
Remove the lid and turn the heat up slightly to medium-high. Gently flip the potatoes in sections and cook uncovered for another 8–10 minutes, letting them develop a gorgeous, deep golden-brown crispy crust on the bottom.
Once the potatoes are perfectly tender on the inside with a spectacular crunch on the outside, transfer them straight from the skillet onto your serving plate. Garnish with fresh chopped parsley and serve hot!
