Buttery, garlicky and herb-seasoned skillet potatoes. Easy to make and delicious to eat with almost any main dish. It’s a 5 ingredients side dish that only takes 30 minutes to cook!
To add extra flavor and a more interesting texture, I like to add red onions to the recipe. I caramelize the onion with butter and they become a sweet, semi-crunchy and delicious garnish for the potatoes.
I also add 1 garlic clove to spice things a bit. Garlic and butter are an all-time favorite flavor combination in my kitchen. I always have fresh garlic in my pantry!
The finishing touches are some salt and pepper to taste and a sprinkle of thyme to get well-seasoned potatoes.
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What type of potato is the best for this recipe?
My favorite type for this recipe is the Yukon gold potatoes. They are easy to find and they give that silky result that doesn’t lose shape when cooking.
You can basically use any kind of yellow potato. They have thin skin and a lower cooking time.
How to cook skillet potatoes?
This potato recipe starts in the stove and ends in the oven. For that reason, the best option for me is my always reliable cast iron pan.
You can use any pan that can withstand the temperature of the oven. No plastic handles or any other material that can be damaged or melted.
To start this recipe I melt 2 tbsp of butter and I add the red onion cut into thick pieces (like in the pictures). I want the onion to caramelize and not burn during the cooking process. If you slice it thinly it will probably burn because onions have a faster cooking time than potatoes.
Then I add 1 garlic clove minced and cook for 30 seconds until fragrant.
Now, it’s time to add the potatoes cut into triangles (like in the pictures). Cut them about ½ inch thick.
I like to leave the peel on, but you can totally remove it. It’s just personal preference.
Let the potatoes get some color on the surface. Stir to move the potatoes from the top to the bottom. This way, all the pieces will have kind of the same browning. Cook for 10 minutes on the stove over medium heat, stirring every now and then.
Season with salt, pepper, and thyme.
Then, take the pan into the oven for 20 minutes at 180ºC (350ºF). Done!
Can you reheat these skillet potatoes and onions?
Along with my oven-baked sweet potatoes, these cast iron potatoes are one of my favorite side dishes to use for meal prep.
They hold up really well for up to two days in the fridge. The butter helps to keep the potatoes soft and moist when reheated.
So, if you are looking for a side dish to take to work these skillet potatoes are the answer.
What to serve with these potatoes?
As I’ve mentioned they can be served with almost any main dish. Some recommendations:
But, a breakfast idea is to pair these buttery potatoes with some fried eggs. Trust me, the runny egg yolk adds even more richness to these silky potatoes. Energizing and fulfilling breakfast potatoes with egg!
- 3 medium-size or 2 big Yukon gold potatoes
- 1 red onion
- 1 garlic clove minced
- 2 tbsp unsalted butter
- 1 tsp thyme
- Salt and pepper to taste
Preheat the oven to 180ºC (350ºF)
In an oven resistant pan —preferably a cast iron— melt the butter.
Cut the onion into thick slices. Toss it into the pan with the garlic clove minced. Cook for 30 sec to a minute, until the garlic is fragrant.
Cut the potatoes into small triangles of about ½ inch of thickness. Toss it into the pan. Stir every 2 – 3 minutes for about 10 minutes total. Make sure to stir well and rotate the pieces at the bottom to the top.
Season with salt, pepper, and thyme.
Take the pan to the oven for 20 minutes.