Skillet Potatoes

Usually the day before G-DAY otherwise known as grocery day, my fridge is almost empty and the pantry shelves are longing to be filled again. I have a moment where I think, "what am I going to cook for dinner with next to nothing in the kitchen to cook"? I pull out the chicken breast I have and then check the pantry for an easy side item, I only find a few potatoes. So I have a couple chicken breasts and 4 potatoes....I put on my thinking cap and the bulb above my head goes off, skillet potatoes. Skillet potatoes were usually made in my parents kitchen for breakfast but I'm 32, 33 next week and darn it, I'm making them for dinner!!

I know the recipe is simple but it's a reminder that those lonely potatoes, onions, greens and whatever is in your kitchen could potentially be an awesome side, something even the children, husband, boyfriend, girlfriend and or visitor will eat.

So, here it is, my "version" of skillet potatoes...and oh boy, they are good.

3-4 potatoes to feed 2-3 people

diced garlic (optional)

diced onions (optional)

cooking oil

sea salt/kosher salt or table salt for those who yet to venture into the salt word

black pepper

ketchup

Wash and lightly scrub your potatoes before cooking.

Cube your potatoes as evenly as you can so they cook at the same rate. Pour water over the potatoes and place your microwaveable bowl into the microwave and cook for 10 minutes on high or until potatoes are tender but NOT TOO tender as they will cook more on the stove top.

(See my potatoes cooking in my microwave? I tend to document everything!)

After draining the liquids, add your potatoes into a big skillet pan that has been already pre-heated and oil already added. If you want, you can add garlic or onions to the potatoes. I kept it simple this time around and added pepper and salt.

Keep cooking and flipping potatoes until golden brown and crispy. Dip in ketchup if desired.