Preparing skillet potatoes is a straightforward and delightful way to enhance any breakfast spread. This dish involves dicing potatoes and sautéing them in a skillet with butter and your choice of seasonings for a simple yet delicious side.
Prepping Skillet Potatoes
For those seeking a bit more finesse in their skillet potatoes, consider par-boiling the potatoes first. This additional step promotes more even cooking, achieving a perfect balance of crispy exteriors and tender interiors.
And if this isn’t ranch-y enough for you, I definitely suggest you eat these dipped in some Buttermilk Ranch Dressing/Dip. Mmmhmm.
Ranch Skillet Potatoes
Yield:
4 servings
Prep Time:
5 minutes
Cook Time:
25 minutes
Total Time:
30 minutes
Ingredients
- 1 lb Yukon Gold Potatoes, diced
- 5 Tbsp Butter, Avocado Oil, of Fat of Choice (divided)
- 1 Tbsp Explorado Market Ranch Dip Seasoning Blend
Serving Suggestion
- Buttermilk Ranch Dip/Dressing
Instructions
- Peel potatoes and dice to about 1/4" cubes. The smaller they are, the faster they will cook. Try to keep the sizes uniform-ish for even cooking.
- Put diced potatoes in a medium saucepan and cover with water. Bring to a boil and cook until about halfway done. They should still be firm when pierced with a fork.
- Drain and add to skillet over medium heat with 3 Tbsp butter/oil/fat of choice. Cover skillet with a lid to keep the steam inside, accelerating the cooking time.
- Pan-fry, stirring occasionally to prevent burning or over-browning.
- Add remaining 2 Tbsp butter and Ranch Dip Seasoning Blend to the skillet, stir to coat completely, and remove from heat.
- Serve warm. Store leftovers in the fridge for up to a week. Reheat leftovers in a skillet with a touch of butter/oil for best results.
- Best served with a side of Explorado Market Ranch Dip (recipe here).
Nutrition Information
Yield 4 Serving Size 1/4 lbAmount Per Serving Calories 264Total Fat 18gSaturated Fat 10gTrans Fat 1gUnsaturated Fat 7gCholesterol 38mgSodium 125mgCarbohydrates 24gFiber 2gSugar 1gProtein 3g