Want some potatoes in a hurry to eat with your breakfast or to have for brunch? Or lunch or dinner? Try my quick and easy pan roasted potatoes. Trust me. You'll be making them over and over again.
Prep Time: 6 minutes
Total Time: 6 minutes
Yield: Serves 2
- 2 large potatoes
- Salt and pepper to taste
- 2 Tbsp thinly sliced green onions, white and green parts
Peel potatoes and cut into 1/2-inch dices.
Add potatoes to a pot and cover with water. Cover pot and bring to a boil; when the pot comes to a boil, add salt to taste and cook until potatoes are fork tender (about 2 - 3 minutes).
Drain potatoes well and set aside.
Coat the bottom of a cast iron skillet with oil - about 2 tablespoons and heat until hot but not smoking.
Toss in potatoes and spread into an even layer to ensure the potatoes are touching the bottom of the pan. Sprinkle some freshly ground black pepper.
Cook the potatoes on one side until is it starts to brown. Toss using a flat spatula, to brown the other side. Add another sprinkling of salt along with the green onions. Cook until golden brown. Serve very warm or at room temperature.