Crunchy Skillet Potatoes

Just about everyone loves this recipe! It’s quick to make and very tasty. The potatoes get quite crisp as the water evaporates and cooks them through. Add fresh parsley just before serving for extra color and kick.

Serves: 4Hands-on: 5 minutesTotal: 30 minutesDifficulty: Easy

Serves: 4

Ingredients

  • 2 Tbsp. olive oil
  • 2 Tbsp. water
  • 8 small Yukon gold potatoes, scrubbed and cut in quarters
  • 1 tsp. salt
  • ½ tsp. ground black pepper

Directions

  • Add the oil and water to a nonstick pan over medium heat.
  • Place the potatoes in the pan, cut-sides down. Cover and cook for 10 minutes.
  • Remove the lid and continue to brown until the cut sides are crisp, about 5 minutes. Turn and cook another 10 minutes. Sprinkle with salt and pepper before serving.

Recipe Information

Serves: 4

Ingredients

  • 2 Tbsp. olive oil
  • 2 Tbsp. water
  • 8 small Yukon gold potatoes, scrubbed and cut in quarters
  • 1 tsp. salt
  • ½ tsp. ground black pepper

Directions

  • Add the oil and water to a nonstick pan over medium heat.
  • Place the potatoes in the pan, cut-sides down. Cover and cook for 10 minutes.
  • Remove the lid and continue to brown until the cut sides are crisp, about 5 minutes. Turn and cook another 10 minutes. Sprinkle with salt and pepper before serving.

Nutrition Information

Nutrition Information
Amount per serving
Calories320
Total Fat7g
Saturated Fat1g
Cholesterol0mg
Sodium600mg
Total Carbohydrate60g
Dietary Fiber7g
Sugars3g
Protein7g