Potatoes are one of those versatile foods and there are numerous ways to prepare them. They are a breakfast, lunch or dinner food. Potatoes are always easy to find, pretty inexpensive, and they can really stretch a meal. The term meat and potatoes comes to mind and with those two, one is as important as the other.
These skillet potatoes are delicious and full of flavor, are both creamy and crisp. A great side dish that will satisfy your potato lovin' palette. Try these the next time you want something different.
Whether serving them with your steak, chicken, or whatever meat dish they will stand-out and you'll want to make them again. So simple and easy to prepare, this just might become a new favorite potato side dish choice. If you like fried or sauteed potatoes, you'll love these, and they require only a small amount of olive oil and just a touch of butter. Try my skillet potatoes, I don't think you'll be disappointed!
Skillet Potatoes
Ingredients:
baby golden potatoes-whole (about 30-35, 1 inch size)
2 cups-low salt chicken broth
3 tbsp extra-virgin olive oil
1 tbsp unsalted butter
1/2 teaspoon salt
1/2 teaspoon garlic powder-(optional)
1/2 teaspoon onion powder-(optional)
Directions:
Place enough potatoes to form one layer, leaving a little room into a 10-inch non-stick skillet . Add chicken broth along with olive oil, butter and salt to the potatoes-(I also add garlic powder and onion powder at this point.) Bring to a boil over high heat. Reduce heat to medium then cover pan leaving lid just a little off set and boil until potatoes are fork tender, about 15 to 20 minutes. Remove pan from heat, then using a small ceramic bowl/ramekin or glass measuring cup press firmly but gently on each potato until it cracks open. You are just trying to crack them open, not completely smash them. Place pan over medium heat and cook uncovered, until all liquid has evaporated and potatoes sizzle until browned, and are crispy on one side, about 10 minutes. Gently turn the potatoes and brown other side. Serve.
Baby golden potatoes-whole.
(As you can see next to the tablespoon these are small/baby potatoes.)
Boil until fork tender, press firmly to crack open.
Cook until all liquid has evaporated and potatoes sizzle until browned.
Turn potatoes and brown other side. Serve.
Enjoy...
