Secret Skillet Potatoes

There was an old, run down diner near where I lived once upon a time {just a few years ago}. I can’t remember the name of the diner. I can’t even remember the name of the nearest intersection. It’s as if it were a dream. A bitterly cold, windy, desolate dream.

When I was feeling stir crazy, I would brave the 30 MPH winds with baby M & toddler E in tow, & visit that diner for one very important reason. The Skillet Potatoes.

They were like no country fried potatoes I had ever had. Crisp edges, firm but smooth middle, salty & buttery. I was amazed at their potato cooking prowess.

Finally, one day after oohing & ahhing over my side of potatoes, my waitress Flo* {*not her actual name, because I can’t for the life of me remember her real name– but she did look like a Flo} spilled the beans. She let me in on the prefect skillet potatoes secret.

I debated on whether I should share this secret. I like having the power that comes with the knowledge of how to cook perfect skillet potatoes. BUT because I love ya & in honor of the Olympics–I will pass the baton of potato knowledge to you all. May you all be the Gold Medalists of your kitchen!

First things first… several hours before you want to eat them {like the night before} peel 6 potatoes. Toss them into a pot & cover them with water. Bring to a boil and gently cook for 20 minutes.

Set your timer! Do not boil for longer than 20 minutes.

When the 20 minutes is up– drain off the water & let the potatoes cool and dry thoroughly on a towel.

When they are dry and cool, pop them in the fridge! The potatoes need to be fully chilled for the next step. This is part one of the secret. This is what makes the perfect skillet potato. I recommend a good six hours. Normally I boil mine in the morning & let them chill all day.

Fully chilled! Dice the cold potatoes.Or you could shred them. You choose. I like ‘em in chunks.

Preheat a heavy cast-iron skillet. This is another secret. Hot cast-iron.

Cast-iron=good crusts.

Potatoes will not stick when you pre-heat the pan and then add butter or oil.

Hot pan+cold butter=no sticking

Add in… hold your breath… 8 tablespoons of butter. I know! 8 tablespoons!

Keep in mind- this makes at least 8 servings of potatoes. You are not eating this whole pan. {But if you do- I won’t tell}

Then quickly add in the diced potatoes & some kosher salt. Let them cook undisturbed for a few minutes to let a crust form.

Continue cooking, flipping occasionally, all the while letting crust form on all sides of the potatoes.

Look at that crust.

Top with some freshly ground black pepper.

Now you know the secret. Now you have the potato cooking power. I will let you decide if you want to share this power with others.

Recipe:         Click here for printable recipe

Ingredients:

• 6 large Russet Potatoes, peeled
• 8 Tablespoons Unsalted Butter
• 1 Teaspoon Kosher Salt, or to taste
• Freshly Ground Black Pepper, to taste

Instructions:

In a large pot, add potatoes. Cover potatoes with water. Over medium high heat, bring to a boil. Reduce heat to medium. Boil gently for 20 minutes. Remove from heat. Drain water. Remove potatoes to a kitchen towel and gently pat dry. Let cool completely. Chill cooked potatoes in refrigerator 6 hours to overnight.

Preheat heavy cast iron skillet over medium high heat. Meanwhile, remove chilled potatoes from fridge & dice. Working quickly, add cold butter and then diced potatoes and kosher salt to skillet. Cook, undisturbed, until crust begins to form on bottom of potatoes. Continue to cook potatoes, flipping occasionally, until potatoes are crusted on all sides or to your desired of crispness. Serve topped with freshly ground black pepper.

Click here for printable recipe