Skillet Potatoes

Mmmm…

Potatoes

Who doesn’t love potatoes?

It is one of the 5 food groups my toddler likes to eat –

fruit, veggies, bread, cheese, and potatoes

He is a self imposed vegetarian

These are delicious

and VERY easy!

They get crispy

and delicious

cheap and easy too!

We ate them tonight

and added them into our scrambled eggs

delicious!

Ingredients:

Potatoes – I use one per person, so I made 5 (the baby doesn’t eat yet!)

Olive oil or butter

1 Onion

Montreal Steak Seasoning – seriously, go to Costco and buy the BIG container of this stuff. It is good on just about everything, and I use it ALL the time! Now go – buy it!

Peel the potatoes. Place on a plate and microwave 2 minutes. Turn potatoes and microwave another 2 minutes. Cut the potatoes in half and let cool until you don’t burn your hands handling the potatoes

Now cut the potatoes into your desired shape. My husband likes to cut them into rounds when he does it. I do it into triangular cubes (see picture). Doesn’t really matter much. Heat skillet on high – you are going to need a fairly hot skillet, but don’t burn the potatoes – after it’s hot, turn down to medium/medium high. Coat the bottom of the pan in a thin layer of Olive Oil or butter. I usually use Olive Oil, but that is personal preference. Place potatoes in the skillet. Sprinkle with Montreal steak Seasoning (or seasoning of your preference). Take the onion and GRATE it over the potatoes. Try not to cry 😉 This really makes the potatoes delicious! Stir the potatoes. 

Now this goes against all my instincts, but leave the potatoes alone for a bit – do not stir! Make sure it is not up too high, because you don’t want them to burn, but to get that delicious crust on them, you have to let them sit and not touch them! Check them after a few minutes (depends on your heat how long this will take, just keep an eye on them) and see if the crust is getting golden brown – if it is, stir the potatoes. Keep doing this until the potatoes are golden brown on most sides. Making sure the pan is not too hot that they burn, but not too low that they never get a crust is the key to these perfect potatoes. Just keep a close eye on the heat and the crust, and you’ll be fine 🙂

Seriously delicious – crispy outside and fluffy inside. Mmmmm….