Pantry Potatoes
Transform basic pantry staples into a crispy, golden masterpiece with this irresistible Pantry Potatoes recipe! Featuring tender russet potatoes tossed in a flavorful blend of olive oil, garlic powder, onion powder, paprika, and dried oregano, this versatile dish is a perfect side or mainstay for any meal. The potatoes are first par-boiled, then pan-fried to achieve a delectable crunchy exterior while keeping the insides fluffy. Ready in just 35 minutes, these skillet-cooked potatoes are easy to make with ingredients you likely already have on hand. Serve them alongside eggs for breakfast, pair with roasted veggies for dinner, or enjoy them as a savory snack. Say goodbye to bland side dishes and hello to an effortless flavor upgrade with Pantry Potatoes!
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Recipe Information
Ingredients
- 4 medium russet potatoes
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cups water
Instructions
Peel the potatoes and cut them into bite-sized chunks, approximately 1-inch cubes.
Place the potato chunks in a pot and cover them with water. Add a pinch of salt. Bring to a boil over medium-high heat and cook for 7-8 minutes, or until the potatoes are slightly tender but not falling apart.
Drain the potatoes and set them aside to cool for a few minutes.
In a large bowl, mix olive oil, garlic powder, onion powder, paprika, dried oregano, salt, and black pepper. Add the par-boiled potatoes and toss gently to coat them evenly with the seasoning mixture.
Heat a large skillet over medium heat. Once hot, add the seasoned potatoes to the skillet in an even layer. Avoid overcrowding the pan to ensure crispiness.
Cook the potatoes for 5-7 minutes without stirring to allow the bottoms to brown and crisp up. Then, gently flip the potatoes and cook for another 5-7 minutes, or until all sides are golden brown and crispy.
Remove from heat and serve immediately. These Pantry Potatoes pair wonderfully with eggs, roasted vegetables, or a simple side salad.
Nutrition Facts
Calories |
1080 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.5 g | 54% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1311 mg | 57% | |
| Total Carbohydrate | 158.6 g | 58% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 8.3 g | ||
| Protein | 21.3 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 198 mg | 15% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 4001 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
