Fried Skillet Potatoes

Put down the potato peeler. These go-with-anything spuds will be a crispy sensation once they hit the dinner table. What sets them apart from other crispy potatoes you might have encountered is the cooking process, which involves parboiling the potatoes before crisping them in a skillet. This allows for some of the starch to cook off, while also adding a big dose of flavor thanks to the salted water. Not to mention, it speeds up meal prep. Simply parboil a big batch of cut potatoes over the weekend and fry in batches during the week. If you're wondering why we opted to use dried spices instead of the fresh stuff, it's all about their impact. Using dried spices brings a more concentrated flavor that works wonders on these toasty little taters. Just make sure you follow the instructions and give the spices a spin in your hot skillet—it'll really bring out their full flavor.

Active Time:
25 mins
Total Time:
50 mins


  • 2 pounds red new potatoes, unpeeled and cut into 1-in. pieces (about 6 1/2 cups)

  • 4 cups water

  • 2 tablespoons + 1/4 tsp. kosher salt, divided

  • 2 tablespoons canola oil

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon onion powder

  • 1/2 teaspoon dried thyme

  • 1/2 teaspoon chili powder

  • 2 tablespoons chopped fresh flat-leaf parsley


  1. Place potatoes, water, and 2 tablespoons of the salt in a large high-sided skillet. Bring to a boil over high; boil 5 minutes. Drain; spread potatoes in a single layer on baking sheet lined with paper towels. Let stand 10 minutes.

  2. Heat oil in a large nonstick skillet over medium-high until shimmering. Arrange potatoes in a single layer in skillet; cook, turning each potato piece occasionally, until potatoes are browned all over, 12 to 15 minutes. During final 2 minutes of cook time, stir in garlic powder, onion powder, thyme, and chili powder.

  3. Remove skillet from heat; stir in parsley and remaining 1/4 teaspoon salt.

    Fried Skillet Potatoes
    Caitlin Bensel
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