Seared and roasted, nestled among a crispy garlic crunch, you’re just 20 minutes and a cast iron skillet away from an amazing potato dish.
Can we just talk for a minute about how potatoes don’t get enough credit? Sure, people like them, and yes, Samwise Gamgee famously expounded upon some of their uses, but I feel like it’s not enough. They are so plain, but they can be cooked every way I can think of cooking something. Usually, they’re savory, but I grew up on my Granny’s Irish Potato Candy, so yeah. Dessert! I’m just saying I’m surprised there isn’t a famous potato god from way back when, that’s all.
These Crispy Garlic Skillet Potatoes are the best kind of delicious, deceptively easy recipe. It’s more a method than anything else, with minimal ingredients and time to make a perfect side dish.
Ways to Serve These Potatoes
This side dish is truly versatile. It has that classic steak house feel with a modern twist. These are amazing alongside a steak or roasted chicken. We also loved them as part of a Southern vegetable plate, or just a meal made up of your favorite side dishes! Place warm over raw spinach, toss to coat, and sprinkle with more parm and chopped bacon, and you have a dinner-level amazing salad!
Tips for Making Crispy Garlic Skillet Potatoes
This dish is pretty easy. Trust your intuition. I have directions here to guide you, yes. Your eyes and ears will guide you too, though.
- Don’t let the garlic burn. When you are crisping up the garlic on the stovetop, things will happen fast. Keep your eyes on the garlic and remove it from the heat when completely brown. Don’t let the garlic burn! If it does burn, you will need to start totally over with new olive oil and garlic.
- Don’t let the potatoes get too toasty. The same goes when they are in the oven. If you see your potatoes getting too browned, take them out. If you feel like they aren’t as crispy as you want after the allotted time, put them back! You be the judge of how long to cook these potatoes using my recipe as a guideline.
- Add more toppings! I keep it simple with some salt, garlic, and freshly grated parmesan as the toppings. You can mix it up! Sour cream, fresh herbs like chives or thyme, and chopped raw scallions would be very good over top. I could also see toasting some chopped pecans or walnuts as a great addition!
How to Store Crispy Garlic Skillet Potatoes
This side stores well in the fridge for up to 2 days. You can reheat this dish by scraping all that lovely fat and crispy bits into an oven-safe dish or skillet, then warming quickly in a 400-degree oven for about 5-7 minutes or until as hot as you like!
Crispy Garlic Skillet Potatoes
- cast iron skillet
- 1.5 pounds new potatoes
- 1/2 cup olive oil
- 6-8 cloves garlic
- 1 teaspoon salt
- Preheat the oven to 425 degrees.
- Wash and dry your potatoes. Cut them in half. Make sure you can fit all the potato halves into the skillet.
- Peel and mince the garlic. Set aside.
- Begin preheating your cast iron skillet over high heat on the stove top.
- Meanwhile, add the olive oil and potato halves to a bowl. Toss potatoes to coat.
- Strain the oil into the skillet. Do not add the potatoes; leave them in the bowl.
- Heat the olive oil in the skillet until it is very warm. Add the minced garlic and salt, stirring around.
- Brown the garlic in the oil. This will happen quickly, within a couple of minutes. Garlic should be browned completely but not crispy or burnt.
- Turn off the stovetop heat. Arrange the potatoes cut side down in the skillet.
- Carefully add the skillet to the oven.
- Roast in the oven for 15 minutes. Do not turn or stir the potatoes.
- Remove from the oven. Serve hot, spooning the garlic bits and olive oil over the potatoes.