If you’re looking for a side dish that’s fast, flavorful, and makes you look way fancier than you actually are, these Smoky Skillet Potatoes are it! We’re talking golden, crispy edges, tender centers, and a touch of smoked paprika to bring it all together. I love that they take less than 30 minutes to cook, that you can serve them with breakfast or lunch or dinner, and that they go with just about everything.
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
- Small potatoes – Fingerling, baby gold, or baby red potatoes all work well.
- Olive oil – Use garlic olive oil if you can!
- Kosher salt
- Freshly ground black pepper
- Smoked paprika
How to Make Smoky Skillet Potatoes
- First you’ll wash your potatoes and boil them until soft.
- Then, in a large skillet over medium- high heat, you’ll swirl some oil. Add your potatoes and stir them quickly so they all get lightly coated with oil.
- Next you’ll use a wooden spatula or spoon to break the potatoes into bite sized pieces. Season with salt, pepper, and smoked paprika and toss to combine.
- Then just let them cook undisturbed until they begin to get crispy. Flip and cook until the other side is nice a crispy. Plate them up and enjoy!
Storing and Other Tips
- Store leftover potatoes in an airtight container in the refrigerator and enjoy within 3-5 days for best results.
- These potatoes can be served with just about anything! They make a great breakfast potato or a great side for steak, chicken, or fish.
Frequently Asked Questions
There are a few options!
1. Air fryer: Cook in a single layer at 375°F for 4-6 minutes, shaking the basket half way through.
2. Oven: Preheat your oven to 400°F. Spread potatoes in a single layer on a baking sheet and cover with foil to retain moisture. Bake 10-15 minutes covered, then uncover and bake for an additional 5-10 minutes until crispy.
3. Stovetop: Heat a skillet over medium heat. Add a small amount of oil of butter. Add the potatoes and stir to coat. Cover and cook for 2-3 minutes to heat through, then uncover and heat for an additional 2-3 minutes until crisp.
In theory, yes. I would cut them to about the size of small potatoes before boiling.
While these potatoes are best right out of the pan, you can certainly make them ahead and reheat according to one of the options above in the first frequently asked question.
Smoky Skillet Potatoes
Ingredients
- 1 pound fingerling or baby red or yellow potatoes
- 1 ½ tablespoons olive oil garlic olive oil if you have it!
- ½ teaspoon kosher salt
- ½ teaspoon smoked paprika
- ¼ teaspoon freshly ground black pepper
Instructions
- Bring a large pot of salted water to a boil. Wash the potatoes and, when the water starts to boil, place the potatoes in the water and boil for 12-15 minutes or until you can cut them with a wooden spoon or spatula. Drain.
- In a large skillet, heat 1 ½ tablespoons olive oil over medium-high heat. When very hot, add the potatoes and quickly stir to coat them in the hot oil. Using a wooden spatula or spoon, break the potatoes into bite-sized pieces. Season with salt, pepper, and smoked paprika and toss to combine.
- Allow them to cook, not stirring, until they begin to get crispy and a little bit blackened. Flip and cook on the other side until crispy and blackened. Serve immediately.
Notes
- Store leftover potatoes in an airtight container in the refrigerator and enjoy within 3-5 days for best results.
Questions & Reviews
OH my word these are over the top wonderful! My organic gardening teacher taught us to make them like this almost 20 years ago… I never gave it any thought because I thought EVERY ONE made them like this. Imagine my surprise when I found out otherwise! I love the addition of the garlic oil!!! Yeah for not having to add the garlic! I can hardly wait to try your garlic oil!! (we are almost out of another ok brand so i’ll be giving yours a shot now!)
Thank you for sharing! I know what we are having for dinner tonight!!
I have a major weakness for potatoes in cast-iron skillets. I bet the garlic olive oil takes them over the top, too!
I’ve never bought fingerling potatoes but now I wish I had some to make this for lunch. When you say sometimes they are super cheap, what’s a good price for them? I know that varies by location, but what’s a general range?
I would say when they’re around the same price (or cheaper) than baby red potatoes. My general rule of thumb is that if I have a hard time finding them, they’re going to be expensive and not very good, anyway (kind of like watermelons). When they’re cheap and abundant is when they’re at their best.
It’s been so long since I’ve had some fingerling potatoes, now I’m totally craving them. Love this! 🙂