Skillet Baby Potatoes
These Skillet Baby Potatoes are buttery, golden, and full of flavor. Just a few simple ingredients and one pan — the easiest cozy side!
Servings 4 Servings
Calories 189kcal
Ingredients
- 1½ pounds baby potatoes unpeeled, washed
- 1 cup water
- 1 tbsp olive oil
- 1 tbsp plant-based butter
- 2 garlic cloves minced
- 2 tbsp fresh dill chopped
- ½ tsp salt or to taste
Instructions
- Place the baby potatoes in a large non-stick skillet. Add 1 cup of water and cover with a lid. Cook over medium heat until the water has evaporated.1½ pounds baby potatoes, 1 cup water
- Once the water is gone, remove the lid and add olive oil and plant-based butter. Cover again and cook over medium heat for 7–8 minutes, stirring occasionally, until the potatoes are golden and lightly crisp.1 tbsp olive oil, 1 tbsp plant-based butter
- Remove the lid. Add the minced garlic, chopped dill, and salt.2 garlic cloves, 2 tbsp fresh dill, ½ tsp salt
- Cook uncovered for 1–2 more minutes, stirring gently, just until fragrant and lightly golden. Serve warm and enjoy!
Video
Notes
🔀 Recipe Variations
- 🌶️ Add a pinch of chili flakes – For a little kick.
- 🍋 Squeeze on lemon – A touch of acidity brightens things up.
- 🧄 Use roasted garlic – For a sweeter, deeper flavor.
- 🧂 Try flavored salts – Smoked salt or herb blends can be fun.
- 🌿 Switch the herbs – Parsley or chives also work great.
🫙 Storage & Make-Ahead
🧊 Storage:
Keep any leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet for best texture.⏳ Make-ahead tip:
You can simmer the potatoes in advance, then crisp and season them just before serving.Nutrition
Calories: 189kcal | Carbohydrates: 30g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 327mg | Potassium: 725mg | Fiber: 4g | Sugar: 1g | Vitamin A: 106IU | Vitamin C: 34mg | Calcium: 26mg | Iron: 1mg