Crispy Skillet Potatoes

By RoketJSquerl

The key to this is recipe is a non-stick skillet. It's essential. Without it, this just won't work. You need the nonstick to allow for them to cook for so long with so little oil. If you use a stainless steel skillet you'd need far more oil, and that would defeat the purpose. So get out your trusty nonstick skillet, grab some spuds, and get moving! You can't go another week without these.


Source: Stephanie Cooks Original

Ingredients

• 2 medium red skin potatoes
• 2 tsp. olive oil
• 1/8 tsp. salt
• 1/4 tsp. garlic powder
• 1/4 tsp. onion powder
• Pepper to taste

Details

Adapted from stephaniecooks.blogspot.com

Preparation

Step 1

1- Scrub your potatoes clean. Dice into small, even pieces.
2- Place in a pot, cover just to the top with water. Bring to a boil. Cook until fork tender, about ten minutes.
3- Drain and set aside.
4- In a nonstick skillet heat the oil.
5- Add the potatoes and the seasonings, toss to coat, and then leave them alone for 5-7 minutes over medium heat. Do not flip or stir.
6- Flip the potatoes and allow them to sit another 5-7 minutes.
7- Check that all sides are golden and crisp. If not, continue allowing the potatoes to sit in the oil over the heat until golden and crisp.