Skillet Potatoes


Skillet Potatoes

Skillet Potatoes
30 Min

Have you ever thought about how the simplest foods taste the best? This classic recipe for easy Skillet Potatoes may have traveled through time from the fifties, but it still works today!

What You'll Need

  • 6 potatoes, washed and thinly sliced
  • 1/2 cup vegetable oil
  • 1 large onion, thinly sliced
  • 1 teaspoon salt
  • 1 teaspoon black pepper

What to Do

1. Fill a medium saucepan three-quarters full with water and bring to a boil over high heat. Add potatoes and cook 10 to 12 minutes, or until fork-tender; drain and set aside.

2. In a large skillet, heat oil over medium-high heat. Add sliced onions and saute 5 to 6 minutes, or until they start to brown.

3. Add potatoes, salt, and pepper to skillet; mix well and cook 15 to 17 minutes, or until potatoes are golden, turning occasionally.


Click here for more great recipes using Idaho® potatoes!

  • Got leftover baked potatoes? If so - skip step one, slice the potatoes and proceed from there. Serve these on a platter sprinkled with a little paprika for a fancy finishing touch.
  • And for more skillet favorites, check out our collection of 34 Easy Skillet Meals!

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Everything in moderation for diabetics.

I use a bit of chicken stock instead of oil or butter.

I have made something close to this. I used both bacon grease and butter. First I sauted the onion and green pepper. Then I set that to the side and placed the sliced peeled potatoes in adding more bacon grease or butter. I covered the potatoes with water and boiled until the water evaporated. I then added the removed items and sauted until the potatoes were golden.


Diabetics may enjoy the skillet potatoes, keeping in mind the portion size. My husband is a Type 2 diabetic and measures 1/3 cup of potatoes for a serving of carbohydrates yielding 15 grams. Since he is insulin- dependent, it is essential that he measures accurately. When I make these potatoes, not only is it a rare occasion, but I reduce the oil, allowing the steam to do some of the cooking. In a diabetic, the high fat content of foods will keep blood sugar higher than desired over a longer period of time than a food with low fat content.

Add bacon bits, cheddar cheese, and stick it in the broiler until it's all melted. YUMMY!

I was originally from Pennsylvania and my Mom and Grandmother would peel (or not) the potatoes and slice them and the onions, then fry them in a bit of butter till light brown, then add a little water, cover the pan and let steam till tender. Very, very tasty! And for those 'dear ones' who are suffering with diabetes, please take notice at top of Mr. Foods page that you can click onto "Diabetic Recipes," that I'm sure will be very helpful, easy, and healthful for you. Wish you well. "Mr. Foods Team" thought of everyone! Sincerely, 'little ole' Ohio cook,' Sherry

I agree with ciggy99. Also if you are worried about carbs and calories check out "THE DAILY"... They also have a Plate D for diabetics. Every thing you log as an item you have eaten or are going to eat shows not onlt Cal & Carbs but Fiber, Sugar, Cholesterol, Fat, Sodium, Protien. This is a good guide for the cal and carb counter.

I'm with you hipbusdrivinmom 9520373, I've been fixin fried tater's even longer, never have pre-boiled 'em. I don't even cook the onions seperate, I do use a little oil, put all the sliced tater's & onion's in the pan, put a lid on it & cook on medium to medium low till the tater's are done. This way they get all infused with onion flavor. Flip occasionally, don't use too much oil or they'll be "drowned" in it when finished. I also had garlic powder with the salt & pepper. And to all you people wondering & griping about no calorie or carb count's on these recipe's : You need to go join a site like Eating Well - they have all that info on every recipe. If Mr. Food's recipe's sound high calorie or high carb, that's cause they are!! Get over it.

that wasnt too nice of you to say that to someone w/diabetes. you could have been more tactful.

Ciggy, I agree with you ..why do people with diabetes or low calorie diets come in here and gripe? on top of that just looking at the name of each recipe tells you they are higher in calories and carbohydrates So many times there will a recipe like magic layer bars, triple chocolate layer cake,3 layer brownies , or deep fried candy bars corn potato & cheese chowder,or like this one.. skillet potatoes.. and they have to make a mean comment on that particular recipe that they have Chosen! because it may have fat or carbs and/or sugar.. DUH!!! Now What's With That??

Ciggy99 you're down right rude. Not everyone has the best of health & it's probably NOT their fault. Your name says it all. You need to get over yourself

Does anyone know how many carbs are in this? I have Type 2 Diabetes and have to be very careful on the carbs. I figure quite a bit with the potatoes but wanted to ask and see if anyone knew - thanks!

IF you have diabetes just looking at the name tells you to stay away Anyone with diabetes should know skillet potatoes is not for them Ask your Doctor for a list of accepted foods and in what amounts they also have diabetes classes on how to cook foods for your condition with less fat salt sugar & carbs I know My hubby has diabetes 2 ... many many times diabetes 2 can be controlled with diet alone I watch his diet and he does not need any medication but must be monitored closely this does not stop us from enjoying most foods if prepared carefully and in moderation

There are 15 grams of carbohydrates in 1/3 of a cup . The onions are not counted. I am particularly careful to make the portion of rice, potatoes or pasta 1/3 of a cup rather than 1/2 of a cup since we must consider the high glycemic index of these foods.

Grannyblu needs to get over herself too

Once a week I steam 8 potatoes, some to go along with grilled meat and the rest for later in the week. The extra potatoes are used for hashbrowns as well as for fried potatoes. They seem less gummy and don't turn dark the way raw potatoes do. Since I use a steam basket it doesn't take any longer to cook extra potatoes.

I have been frying potatoes for 30+ years and have never pre boiled them. Thin sliced potatoes will fry up quickly on their own. When about half done, add the onion and seasonings. I also prefer it done in butter...but that's just my opinion. If you do boil them first, be very careful about putting wet potatoes into hot oil. Pat them dry so you aren't splattered with hot grease.


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