If you are anything like me, I have a hard time coming up with new and easy side dishes. Potatoes are such a versatile vegetable. They can be prepared in so many ways.
These skillet potatoes are good at any meal, from breakfast through dinner. They are quick and easy to make and you can add a lot of different things to them depending on your taste.
Ingredients
- 12 yukon gold potatoes, sliced thinly
- 1/2 medium onion, diced
- 1/2 medium pepper (any color), diced
- 2 cloves garlic, minced
- Olive oil
- Salt & Pepper
Instructions
- Wash and slice the potatoes to about 1/8". You want them to be thin so they cook and brown evenly.
- In a large skillet (with a cover), heat olive oil over low heat.
- Add onions, peppers and garlic and saute until just soft. Take out of pan and set aside.
- Make sure the bottom of the skillet has a thin layer of olive oil (if not, add more).
- Layer the potatoes evenly in the skillet and cover with a lid.
- Cook over medium heat (or medium high if you like the potatoes browned and crispy like I do) for about 5 minutes.
- Turn down heat (to keep the oil from splashing out of the skillet), uncover and turn the potatoes so they cook evenly.
- Cook for another 5 minutes, or continue to turn until they are done to your liking.
