I love all kinds of potatoes😍😍😍! These golden skillet potatoes are one of my favorites! There’s a nice crust on the outside of the potatoes while the inside stays tender. They’re a little spicy, a little cheesy, and they are incredibly flavorful! They’re great for brunch or as a side dish at dinner time. I pretty much love them any time of the day.
I like to use russet potatoes for this recipe. To achieve the crust on the outside and keep the inside tender, I parboil my potatoes. This means you partially cook them in boiling water before cooking them in the skillet. Put the potatoes in a large pot, cover them with water, and bring them to a boil. Boil them until you can insert a paring knife into the center with just a small amount of resistance.
Once the potatoes are tender, dice them up into 1 inch pieces. No need to peel!
Next, dice up some peppers and onions. I used red peppers, green bell peppers, red onion, and for some heat jalapeño peppers.
Add some oil to the pan and over medium heat sauté the peppers and onions until they are translucent, about 7 minutes or so.
Add the potatoes, season with salt, pepper, and ground cumin and toss to combine. Then, press the potatoes into the bottom of the pan and cook until there is a nice crust. Flip them over and cook the other side, pressing the potatoes into the pan, until they are nice and crusty on the second side.
Top with some grated sharp cheddar cheese and let the cheese melt.
How good does that look?!
These skillet potatoes are so good, you’ll be tempted to eat them right out of the pan! (You probably shouldn’t though.)