Ingredients
Scale
- 1.5 pound baby or regular yukon gold potatoes, washed and diced into small pieces
- 2 tablespoon olive oil
- 3/4 teaspoon salt, plus more to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon sweet or smoked paprika
- 1/4 teaspoon ground black pepper
Instructions
- Rinse the potatoes and dry them gently with a kitchen towel. Dice each potato into 1/2-inch cubes.
- In a large nonstick skillet or cast iron skillet, heat olive oil over medium heat until it shimmers. Add the diced potatoes along with salt, garlic powder, onion powder, dried thyme, sweet or smoked paprika, and ground black pepper. Toss to coat the potatoes evenly.
- Arrange the coated potatoes in a single layer and cover the skillet with a lid. Cook undisturbed for 10 minutes.
- After 10 minutes, uncover and flip the potatoes. Cover again and cook for another 5 to 10 minutes until they’re tender and golden brown on the bottoms. If no lid is available, a baking sheet may be used to cover.
- Once tender, remove the lid and increase heat to medium-high. Flip the potatoes with a spatula, turning every 3 to 5 minutes until nicely browned.
- Taste and adjust salt if necessary. Serve hot.
Notes
Yukon gold potatoes are preferred for their flavor and texture, but other varieties can be used as substitutes.
For a spicier kick, consider adding a pinch of cayenne pepper to the seasoning.
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 1g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.