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Skillet Potatoes are an easy side dish to make in one pan! The potatoes are sautéed with peppers and onions, then steamed until tender for flavorful spuds with each bite.
When you’re looking for a simple starchy side dish, skillet potatoes are your mealtime answer.
Creamy baby Yukon gold potatoes are tossed with olive oil and spices before being cooked in a hot cast-iron skillet.
Diced red and green bell pepper, add a colorful crunch to the dish. The fried potatoes cook all in one pot, for an easy recipe that’s ready alongside your main dish.
Skillet potatoes offer a one-pan solution to a golden brown, tender, and flavorful spuds. Instead of having to boil the potatoes to make them soften, they are instead steamed in the pan.
The cover is then removed and heat turned up, to add a beautiful crust on the surface. Bell peppers and chopped serranos add vibrant color and spicy kick to the dish.
What are the best potatoes to use?
Waxy types of potatoes, like Yukon golden, white potatoes, or even red potatoes work the best for this recipe. They have a little more moisture and less starchy, so they hold their shape well during the cooking process.
I also like Yukon gold potatoes because they have a really creamy texture and buttery flavor. The thin skins pop with each bite, making it extra delicious!
How do you make Skillet Potatoes?
- Toss cut potatoes with olive oil, garlic powder, onion powder, salt, and pepper.
- Heat oil in a large cast-iron skillet over medium heat.
- Add onions, saute until translucent.
- Add bell pepper, sauce until crisp tender.
- Add garlic and serrano peppers, saute until fragrant.
- Stir in the potatoes, and spread into a single layer.
- Cover skillet and cook until potatoes are tender 10 to 12 minutes.
- Remove lid, increase heat to medium-high.
- Cook until potatoes are lightly browned, 5 to 7 minutes.
Adding in flavor
The potatoes are neutral in flavor, so I decided to give this recipe a peppery twist. Crispy red and green bell peppers, plus red onions provide a sweet crunch. Instead of mincing garlic, I sliced them because we to add it’s lovely pungent taste, without it burning too quickly in the hot skillet.
If you like a bit of a spicy kick, add some hot peppers like serrano. These, in my opinion, are amazing for breakfast with some runny eggs! Garlic and herb skillet potatoes are also delicious when you want an elegant side dish.
Cooking the potatoes
To avoid breaking out a separate pot to cook the potatoes, use the skillet to steam and then brown. Covering the pan creates steam and the potatoes cook, softening the flesh in about 10 minutes. To get a nice color on vegetables, they are sauteed for a few minutes right before serving for a lightly crisp crust.
Looking for some tasty entrees to serve with the potatoes? Try these!
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Skillet Potatoes with Peppers
- 1 ½ pounds baby yukon gold potatoes cut in half lengthwise
- ¼ cup olive oil divided
- ½ teaspoon kosher salt
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon black pepper
- 1 cup diced red onion ¾-inch dice
- 2 cups diced bell pepper ¾-inch dice, red and green
- 2 garlic cloves thinly sliced
- 1 teaspoon chopped serrano pepper optional
- In a medium-sized bowl combine potatoes with 2 tablespoons of olive oil, salt, garlic powder, onion powder, and black pepper.
- Heat a large 12-inch cast-iron pan or skillet over medium heat. Add 2 tablespoon olive oil, once hot add onions, saute until translucent, 3 minutes.
- Add the bell pepper and saute until crisp-tender, 2 minutes.
- Add garlic and serrano pepper, and saute until fragrant, 1 minute.
- Add potatoes to the pan, stir to combine.
- Cover and cook until potatoes are tender, about 10 to 12 minutes, stirring halfway through cooking.
- Remove the cover and increase the heat to medium-high heat.
- Cook the potatoes to lightly brown the surface, stirring occasionally every few minutes, 5 to 7 minutes.
- Season with more salt and pepper as desired.
Nutrition information is automatically calculated, so should only be used as an approximation.