Golden skillet potatoes

By | January 29, 2013


I tend to be one of those super-exact cooks. I level cups of flour and cocoa powder, I measure quarter-teaspoons of salt, and I always measure my water for cooking grains. Although this is totally a personality thing, it’s also what you need to do as a recipe developer. Publishing a recipe with real measurements is pretty much required if you want anyone to be able to recreate it at home.

And that’s why it’s taken me so long to share these golden skillet potatoes with you: Because even though I make them all the time, I never measured the oil. I never timed the cooking. And I always ate them too quickly to get a good photo. Because, you know, potatoes and I are like THIS.

This batch, though — it’s for you guys.


The number of potatoes to use will depend on the size of your pan. You want the pieces to sit in a single layer so they cook evenly. For my 10-inch nonstick skillet, I use four small potatoes.

Chop them up, aiming for pieces of about the same size. That’s important for even cooking, too.


Heat some oil in the pan and listen. Once it starts making noise, add the potatoes and enjoy the vigorous sizzle. Give them a good stir so they get coated with the oil and wait patiently.

And I do mean patiently. It will take about 35 minutes for the magic to happen. So go answer some emails, make a phone call, do your nails. I’m sure you can think of something. The only thing to keep in mind is that you’ll need to come back several times during cooking to give the batch a solid stirring. They’ll soften and crisp and brown, going from this…


to this…


and then this!


Once they reach that point, I usually let them go another five minutes, just to make sure the insides are fully cooked. Scoop them out of the pan right away (so they don’t sit in the extra oil) and sprinkle with salt. Be generous…it’s okay.

They’re perfect just like that — all pretty and crisp on the outside, wonderfully soft on the inside. It doesn’t get much better in the world of potatoes.

Unless you feel the way I do about crispy bites of potato and creamy cottage cheese.


No? I’ll take your cottage cheese.

One year ago: Pistachio & cookie milkshake


jessica (the kosher foodies) on January 29, 2013 at 5:12 am.

haha yum! thanks for sharing this recipe. and no, i never tried potatoes and cottage cheese. but if i make these, i will have to!


stephanie/the kosher foodies on January 29, 2013 at 9:41 pm.

is that a how cutting board or just a towel under a clear board? either way, it’s simply adorable!


Tali Simon on January 29, 2013 at 10:25 pm.

Yep, a cow cutting board. Scored it from a friend clearing out her apartment before moving.


This American Bite on February 1, 2013 at 8:19 pm.

You always have the coolest cutting board and display stuff.


Rivkah on February 6, 2013 at 5:32 pm.

Note to self. Do not eat all of the potatoes by yourself even if they are yummy and you are learning for an exam.


Gitty on January 22, 2015 at 11:16 pm.

Does the pan need to be nonstick? Will a stainless steel one work? Thanks!


Tali Simon on January 23, 2015 at 8:04 am.

It does need to be nonstick. I’ve tried this in a regular stainless steel pan, and it gets messy and hard to clean.


Gitty on January 26, 2015 at 5:51 pm.

Oh well- had a feeling that that might be the case ;). Thanks for the info- being able to ask questions about the recipe is a big big pro for blog recipes as opposed to cookbook ones :)


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