Today Janelle from Comfy in the Kitchen is back with a comfy side dish for us! My favorite part – you don’t have to peel the potatoes! Easy peasy!
This is a very simple recipe you can make during the weeknights.
I use peanut oil to fry potatoes because it makes them crisp! You can make this side dish for dinner or breakfast.
If you are making them for breakfast, let me suggest to fry bacon in a skillet, then fry your potatoes in the bacon renderings. Then, crumble the bacon on top.
(*This is a naturally gluten/dairy/egg free recipe.)
Just like apples, not all potatoes are created equally. I chose Yukon Gold potatoes for this recipes because they are great fried and you don’t have to peel them!
Wash and slice (I use a slicer) 8 Yukon Gold potatoes and one Vidalia onion.No need to peel the potatoes!
In a large skillet, add peanut oil and heat on med-high on the stove. Add potatoes and onions. Season.
I use PLENTY of this! It has garlic, sea salt, and black pepper. If you don’t have this- no worries! Just add plenty of seasoned salt, pepper, and some garlic powder to your desired taste.
Let cook for 2 mins, then flip- continue to do this until potatoes are tender (about 30 mins) I wish you could smell the aroma from these potatoes through this photo right now, Ahhhh… You will NOT be able to resist sneaking a bite at this point- especially the crunchy ones! YUM!
I simply made Marvelous Meatloaf with gluten-free breadcrumbs. To make this meatloaf even better, get your ground chuck from the butcher. I can definitely tell a difference.
In case you were wondering- I used a bag of frozen sweet peas, added water and let simmer per directions. Then, drained the water…I added 2 tbsp of Earth Balance (butter replacement), 1 tsp of sugar, and salt and pepper. Tasty!
Now…back to those potatoes…
Easy Skillet Potatoes
Prep time:10 mins
Cook time:30 mins
Total time:40 mins
8 Yukon Gold Potatoes
1 Vidalia Onion
3 Tbsp Peanut Oil
Garlic Pepper or seasoned salt/pepper/garlic powder -and plenty of it to your liking.
Wash and slice potatoes (no need to peel), slice onions.
Heat skillet on medium high heat and add peanut oil.
When oil is hot add potatoes and onions and season.
Let sit for 2 mins and flip.
Continue doing this until potatoes are tender.
Season again to your taste.
For a breakfast side dish, fry 8 slices of bacon in the skillet first (omit the peanut oil). Take out bacon and place on a paper towel covered plate to let cool and crisp. leave renderings (fat) in skillet and add potatoes/ onion and seasoning. Cook as directed above. Crumble bacon and add to potatoes.
*Janelle is a woman who is dependent upon Jesus, a mom, a Licensed Professional Counselor, and an advocate for meal ministry. You can find her displaying step-by-step photos of her recipes, giving devotionals, and sharing meal ministry stories on her blog. You can follow Janelle’s blog at ComfyInTheKitchen.com.
I loveeee skillet potatoes! I really like your idea about using bacon drippings to cook breakfast potatoes!
Hello. This comment has nothing to do with merriage, making a house a home, nor the recipie that was so lovingly shared above, rather it’s a request for the brothers and sisters in the Family of God to join our family in prayer…
Please join our family in prayer for another family in the body who is enduring the long tumultous battle with a very agressive form of Lukimea. It’s the husband’s physical battle along with his wife and two teenage children this is something we have been comming before our Father asking for so many different things not sure what His will is and wanting that more than anything. The journey is in a new stage with chemotheropy going on these days. Thank you for joining our family in pryer for our brother and his family as they journey through this process of medicine, long drives to get the best medical attention they can afford, and the ocean of emotions along the way. Sincerely, Mommy of two growing blessings & so much more!
This looks yummy and I love skillet recipes! Janelle, I have a question about the gluten-free breadcrumbs you use in your meatloaf. Would you mind telling me the brand that you use? I have tried two gluten-free meatloaf recipes and so far, I didn’t like either one so I’m wondering if it’s the recipe or the breadcrumbs I’m using. I am trying to adapt to the gluten-free lifestyle since gluten was making me sick, but I’m missing some of my old “favorites” and so I would love to know what breadcrumbs you use. Thank you! 🙂
YES! Such a great question- I actually dislike GF bread crumbs, so I make my own. I use Udi’s bread and process it- or Udi’s waffles (whatever I have on hand) You cannot tell the difference between either of those and regular bread crumbs.
Oh that’s a brilliant idea! I love Udi’s bread.