It's no surprise that my husband and I like potatoes. Oddly enough, we very rarely eat them mashed. Usually only around the holidays. On Easter Sunday and at Thanksgiving and Christmas dinners. I'm not really sure why. We both like mashed potatoes, but I guess we like the variety of making them differently with each meal.
Normally, we turn to a version of Baked Garlic Potato Wedges but we've been on a kick lately to try new things. I threw some seasoned baked potatoes in a frying pan one night and we found another favorite. These potatoes are perfect served just as they are, but are even more amazing with a dollop of sour cream. (Because everything is better with sour cream!)
We tried a recipe for Tuscan Baked Fish last week and these potatoes were the perfect accompaniment to our meal. They are very easy to make and full of flavor!
INGREDIENTS
6 small yellow potatoes, scrubbed
4 Tbsp. olive oil
2-3 Tbsp. parsley
1 tsp. garlic powder
1 tsp. garlic powder
salt & pepper, to taste
DIRECTIONS
Fill a large pot with the potatoes and enough water to cover the potatoes by an inch or two.
Bring to a boil.
Boil until potatoes are tender when pricked with a fork.
Boil until potatoes are tender when pricked with a fork.
Immediately remove potatoes.
Start heating a skillet over med-high heat.
Carefully dice potatoes into about 3/4 inch cubes.
Place in a bowl and drizzle with 2 Tbsp. of the oil.
Season with salt, pepper, garlic powder, and parsley.
Cover bowl and gently shake to coat.
Add remaining oil to the hot skillet and add the potatoes.
Let them sear for about 3-5 minutes, turning occasionally to get a crisp searing.
Let them sear for about 3-5 minutes, turning occasionally to get a crisp searing.
Remove from heat.
Serve plain, with ketchup, or with a good dollop of sour cream!
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When choosing your potatoes, don't worry about making sure they are 6 small potatoes.
Ours just happened to be very small so I used up the rest of what we had.
This recipe is very flexible. I would say to use your best judgement. You know what you like. :)
Ours just happened to be very small so I used up the rest of what we had.
This recipe is very flexible. I would say to use your best judgement. You know what you like. :)
Bring to a boil. Boil until potatoes are tender when pricked with a fork.
Immediately remove potatoes.
Start heating a skillet over med-high heat.
Carefully dice potatoes into about 3/4 inch cubes.
Place in a bowl and drizzle with 2 Tbsp. oil.
Season with salt, pepper, garlic powder and parsley.
(If they seem too dry, add a little more oil and toss them again.)
(If they seem too dry, add a little more oil and toss them again.)
Cover bowl and gently shake to coat.
(You want them very well seasoned. If they look pretty plain, add some more!)
(You want them very well seasoned. If they look pretty plain, add some more!)
Add remaining 2 tablespoons of oil to the hot skillet.
Add the potatoes.
Let them sear for about 3-5 minutes, turning occasionally to get a crisp searing.
Remove from heat.
Serve plain, with ketchup, or with a good dollop of sour cream!
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