I have been making this recipe for Vegan Breakfast Skillet Potatoes for my hubby and I decided that I needed to share it with my audience because he enjoyed them a lot.
The potatoes were tender and moist on inside but golden and crisp on the outside. They had just the right amount of seasoning with onion powder, garlic powder, and paprika.
I love to use a slightly waxy potato like the Yukon gold variety, which doesn't fall apart as the mealy variety when cooked.
This is such an easy recipe to prepare, because there is no need to pre-boiled the potatoes. I just add the liquid into the skillet and cover to cook potatoes until they were tender. I then remove the cover and continue to cook until potatoes were golden brown and crispy.
- 341 kcal / 1425 kJ
- 5 g
- 8 g
- 68 g
- 10 min
- 25 min
- Ready in:
- 45 min
- Heat oil in a non-stick skillet. Add potatoes and stir to coat with the oil. Sprinkle potato slices with onion powder, garlic powder, paprika, parsley, salt and stir to coat.
- Add water or vegetable broth and cover skillet and cook until liquid is absorbed and the potatoes are crisp on the outside, about 15-20 minutes. Carefully turn potatoes over to crisp on the other side.