These Skillet Potatoes are easy, delicious, and perfect for breakfast, lunch, or dinner! They will become a go to side dish for your family!
There’s really no other way to say it, but I love potatoes. I could, and sometimes do, make a meal of potatoes. I have been known to heat up a bowl of these skillet potatoes for lunch with some melted cheese on top. A well-balanced lunch it is not, but definitely delicious! Besides pasta, potatoes are definitely my favorite food and I love incorporating them into my meals.
For as much as I love potatoes, we are definitely not a meat and potatoes family. My family is Lebanese and we grew up eating tons of rice, pasta, and meals with lots of veggies. Meat wasn’t usually the focus of the meal and my Mom didn’t often pull large roasts out of the oven for dinner. Chicken and rice was much more common than a roast and potatoes. We had meat much more often in the summers from the grill with baked potatoes and veggies done on the grill too.
My daughter has not inherited my love for potatoes. She could eat a pound of rice or pasta by herself, but potatoes are hit or miss with her. And while she will eat french fries, she eats a few and is over it. I never force her to eat anything that isn’t good for her, so I am certainly not going to force feed her mashed potatoes.
Needless to say, we have rice and pasta as a side dish for the majority of our meals, too. I swear, that girl can smell rice cooking from a mile away. One of these days I will have to share how to make Syrian rice…you will never be able to eat that terribly bland boiled rice ever again!
So back to these skillet potatoes. There are two secret ingredients. Paprika and chicken broth. The paprika gives a subtle smoked flavor and beautiful color and the chicken broth gives them a great texture and flavor. I love making these for an easy side dish at any time of the day!
Ingredients
- 6 medium sized potatoes sliced in half lengthwise and then sliced in 1/8 inch slices
- 5 Tbsp . butter divided
- 1 onion sliced
- 1/2 cup chicken broth
- 1 tsp . paprika
- 1 tsp . garlic powder
- Salt to taste
- Pepper to taste
Instructions
- Melt 3 tbsp. butter in a heavy bottomed skillet with a lid. Once melted, add the sliced potatoes to the pan. Do not stir!
- Let cook, undisturbed, for 10 minutes. Stir potatoes and then add onion, salt, pepper, and paprika. Cover pan and let cook for 10-15 minutes, or until potatoes are fork tender. Add the chicken broth, stir, and then recover. Add the remaining butter in small cubes on top of the potatoes and let melt.
- Cook until chicken broth is absorbed and potatoes are very tender about 10-15 more minutes.
- Add more salt and pepper to taste.
- Serve immediately.
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