Crispy Skillet Potatoes
Crispy potatoes rely on low-moisture starch and steady, undisturbed heat. By parboiling until just tender and finishing in a heavy skillet with ample fat, you ensure a glass-like crust that gives way to a creamy center without burning the exterior.
Commit to the patience of the crust.
Do not stir the potatoes until they release easily from the pan; if you force them, you will lose the crust you are working to build.
- 12-inch cast iron skillet
- Large pot for boiling
- Colander
- Metal spatula
What goes in.
- 2 lbYukon Gold potatoes, scrubbed and cut into 1-inch cubes
- 3 tbspDuck fat, lard, or high-smoke point oil
- 1 tspKosher salt
- 1/2 tspFreshly cracked black pepper
- 1 tbspFresh rosemary, minced
Eliminate steam to gain crunch
After draining your boiled potatoes, let them sit in the colander for five minutes to allow surface moisture to evaporate. Steam is the enemy of a crisp crust.
The method.
Boil the potatoes
Place cubes in a pot of cold salted water. Bring to a simmer and cook for 8-10 minutes. They should be tender enough to pierce with a knife but not falling apart.
Dry and rough
Drain well. Shake the colander gently to roughen the edges of the potato cubes; this creates more surface area for crisping.
Heat the fat
Place your cast iron skillet over medium-high heat. Add the fat and wait until it shimmers and begins to swirl easily.
Sear undisturbed
Add potatoes in a single layer. Leave them completely alone for 5-7 minutes. Only turn when you see a deep golden-brown edge creeping up the side of the cubes.
Finish and season
Turn the potatoes and continue cooking until all sides are bronzed. Toss with salt, pepper, and rosemary in the final minute of heat.
Other turns to take.
Garlic-Butter Finish
Add two smashed garlic cloves and a knob of butter during the last two minutes of cooking, spooning the foaming butter over the potatoes.
Spiced Paprika
Toss the potatoes with smoked paprika and a pinch of cayenne immediately after removing them from the skillet.
When it doesn't go to plan.
Choose Yukon Gold or other waxy varieties to ensure the cubes hold their shape during the boil.
If the pan is too crowded, the potatoes will steam rather than sear; use two skillets if necessary.
Cast iron is essential here; its thermal mass prevents the temperature from dropping when the potatoes hit the fat.
The ones that keep coming up.
Can I skip the boiling step?
You can, but the interior will be raw by the time the outside is crisp. Parboiling is the only way to get a fluffy interior and a brittle exterior.
Why did my potatoes stick to the pan?
The pan was likely not hot enough, or you tried to flip them before the Maillard reaction had completed. The potato will naturally release from the metal once a crust is formed.
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