Crisp Skillet Red Potatoes with Chives

Crisp skillet red potatoes cook from raw, so the size of the pieces determines whether the outside and centre finish together. Keep each piece about two centimetres thick and give the first cut face time to brown before turning. A brief covered stage traps enough heat to soften the middle. The final uncovered minutes remove moisture and bring the surface back to a crisp finish. This is a different method from the boiled, buttered dill potatoes earlier in the batch.

Recipe at a glance

Yield: 4 side servings. Prep: 10 minutes. Cook: 30 minutes. Total: 40 minutes, including 0 minutes of additional resting, cooling, chilling or draining where stated. Times are estimates; follow the doneness checks.

Equipment

28 cm skillet with lid, knife, kitchen paper and spatula

Ingredients and directions

Doneness checks

Scrub potatoes and cut into pieces no thicker than 2 cm. Pat completely dry. Heat oil and butter in a 28 cm skillet over medium heat. Arrange potatoes cut-side down and cook undisturbed 10–12 minutes until golden. Turn pieces, cover and cook 10–12 minutes until a knife enters easily. If centres remain firm and the pan is dry, add measured water carefully at the edge and cover another 3–5 minutes. Uncover and cook 2–3 minutes to evaporate moisture. Season with salt, pepper and chives.

Helpful tips

• Cut pieces to equal thickness.
• Pat the potatoes dry.
• Do not move the first side early.
• Uncover at the end to restore crispness.

Troubleshooting

• Pieces are too thick or heat is too high. Lower the heat and use the covered stage.
• Pat the potatoes dry.

Serving ideas

• Serve with eggs.
• Pair with grilled chicken.
• Add beside fish fillets.
• Offer with a crisp salad.

Substitutions

Use small waxy yellow potatoes instead of red. Replace butter with another tbsp oil for a dairy-free version.

Variation

Add 1 minced garlic clove in the final minute, keeping it from burning.

Make ahead

Scrub potatoes ahead; cut and dry them shortly before cooking to avoid wet surfaces.

Storage and reheating

Refrigerate up to 3 days. Reheat uncovered in a skillet or oven to 74°C (165°F). The crust is best fresh.

Food safety

Use clean utensils and wash produce. Keep perishable ingredients refrigerated at 4°C (40°F) or below. Refrigerate perishable leftovers promptly, within 2 hours, or within 1 hour above 32°C (90°F).

Frequently asked questions

Why are the centres hard while the outside browns?

Pieces are too thick or heat is too high. Lower the heat and use the covered stage.

Should I boil them first?

No. This recipe is designed for raw potatoes cut to the stated thickness.

How to tell when it is ready

Scrub potatoes and cut into pieces no thicker than 2 cm. Pat completely dry. Heat oil and butter in a 28 cm skillet over medium heat. Arrange potatoes cut-side down and cook undisturbed 10–12 minutes until golden. Turn pieces, cover and cook 10–12 minutes until a knife enters easily. If centres remain firm and the pan is dry, add measured water carefully at the edge and cover another 3–5 minutes. Uncover and cook 2–3 minutes to evaporate moisture. Season with salt, pepper and chives.

Tips

• Cut pieces to equal thickness.
• Pat the potatoes dry.
• Do not move the first side early.
• Uncover at the end to restore crispness.

Troubleshooting

• Pieces are too thick or heat is too high. Lower the heat and use the covered stage.
• Pat the potatoes dry.

Substitutions

• Use small waxy yellow potatoes instead of red. Replace butter with another tbsp oil for a dairy-free version.

Variations

• Add 1 minced garlic clove in the final minute, keeping it from burning.

Serving suggestions

• Serve with eggs.
• Pair with grilled chicken.
• Add beside fish fillets.
• Offer with a crisp salad.

Make ahead

Scrub potatoes ahead; cut and dry them shortly before cooking to avoid wet surfaces.

Storage

Refrigerate up to 3 days. Reheat uncovered in a skillet or oven to 74°C (165°F). The crust is best fresh.

Food safety

Use clean utensils and wash produce. Keep perishable ingredients refrigerated at 4°C (40°F) or below. Refrigerate perishable leftovers promptly, within 2 hours, or within 1 hour above 32°C (90°F).