Crispy Skillet Potatoes with Garlic and Thyme
Ingredients
- 1½ poundsrusset potato
- 3 tablespoonolive oil
- 4 clovegarlic
- 2 teaspoonfresh thyme
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- 1 tablespoonbutter
Prep
- 01
Cut 1.5 pounds russet potatoes into 3/4-inch cubes (no need to peel).
- 02
Smash 4 garlic cloves lightly with the side of your knife.
Method
- 01
Heat 3 tablespoons olive oil in a large cast-iron or heavy skillet over medium-high heat for 2 minutes until shimmering.
- 02
Add the diced potatoes in a single layer and let them sit undisturbed for 4–5 minutes until the bottoms begin to brown.
- 03
Stir the potatoes and spread them out again. Continue cooking for another 8–10 minutes, stirring every 2–3 minutes, until golden brown and tender when pierced with a fork.
- 04
Push the potatoes to the edges of the skillet. Add 1 tablespoon butter and the smashed garlic cloves to the center; cook for 1 minute until fragrant.
- 05
Stir the garlic into the potatoes. Sprinkle with thyme, salt, and pepper. Toss gently to coat.
- 06
Cook for 1 more minute, then transfer to a serving bowl and serve hot.
Spice Tips
For a sharper edge, add a pinch of smoked paprika or cayenne pepper in the final stir. A squeeze of fresh lemon juice brightens the earthy potatoes beautifully. For herbier flavor, swap the thyme for rosemary or add a handful of chopped fresh parsley at the end.
This dish is best served immediately while the potatoes are still hot and crispy. Leftovers can be reheated gently in a skillet with a splash of oil.