Crispy Smashed Skillet Potatoes
What You'll Need
- 2 to 4 pounds Yukon Gold potatoes
- 2 to 4 tablespoons kosher salt or other coarse salt (more or less)
- 2 tablespoons macadamia nut oil or oil of choice
- 3 tablespoons butter
- 2 to 3 tablespoons Pam's Prep Classic and Fiery Hot Seasoning, combined
- Parsley for garnish (optional)
How to Make It
1. Clean the Potatoes:
- Sprinkle about 1/2 teaspoon kosher salt over each potato.
- Rub gently to remove any dirt, then rinse thoroughly.
- Poke holes all over each potato using a fork.
2. Pre-Cook:
- Microwave potatoes on high for 2 to 3 minutes, or until just soft to the touch.
3. Smash and Crisp:
- Heat macadamia nut oil in a large cast iron skillet over medium high heat.
- Place potatoes whole into the skillet.
- Using a serving fork or large fork, smash each potato.
- Allow potatoes to brown and crisp before moving them.
- Sprinkle generously with Pam's Prep Classic and Fiery Hot Seasoning.
4. Flip and Finish:
- Once potatoes are browned and crispy, flip them.
- Add butter to the skillet and continue cooking for 2 to 3 minutes until the second side is crispy.
- Remove from skillet and garnish with parsley if using.
- ENJOY!
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