Easy Skillet Pan-Fried Ranch Potatoes
Leftover baked potatoes are used to whip up this quick skillet full of golden crispy, flavorful pan-fried potatoes! The perfect dinner, or breakfast, side-dish!
Ingredients
- 2 extra-large russet potatoes or 4-5 regular-sized potatoes baked, and chilled, or raw, cut into ½ inch cubes. *
- 4 tablespoons butter
- 2 tablespoons olive oil-divided
- ½ teaspoon dry ranch salad dressing mix
- ½ teaspoon garlic salt
- ½ teaspoon seasoned salt - Lawry's or equivalent
- ¼ teaspoon black pepper
- ¼ teaspoon onion powder
- 1 Tablespoon of chopped fresh chives optional
Instructions
- In a small bowl, combine the ranch dressing mix, seasoned salt, garlic salt, onion powder, and black pepper, stir until well combined.
- In a medium-sized bowl, add cubed potatoes. Drizzle with 1 tablespoon of olive oil. Toss to coat.
- Sprinkle the potatoes with seasoning mix. Toss again to evenly coat.
- In a medium sauce pan, over medium-high heat, add the butter and remaining olive oil. Once the butter is melted, add seasoned potatoes. Cook until golden brown and crispy. About 10–15 minutes if potatoes are previously baked. If raw 20–30 minutes. Flip potatoes several times during cooking to prevent burning.
- Remove from skillet, place on a serving tray, and sprinkle with chopped chives. (optional)
Notes
*You can use any type of potato you prefer, such as red potatoes, Yukon gold, even sweet potatoes.
Nutrition
Serving: 1gCalories: 451kcalCarbohydrates: 65gProtein: 8gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 9gCholesterol: 31mgSodium: 519mgFiber: 7gSugar: 4g
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