Mommy's Kitchen - Recipes From my Texas Kitchen: Skillet Potatoes


Sunday, July 4, 2010

Skillet Potatoes

I want to start off by wishing everyone a Happy and Safe Independence Day!!!! Dallas is getting a lot of rain from Hurricane Alex so our weather has really been up in the air the last couple days. Our local fireworks display was cancelled Friday evening and rescheduled for until next week.

The kids were disappointed but, I told them not to be upset and that now they will have something to look forward to next week. So far so good for today but scattered thunderstorms are still in the forecast. We are want to try and head out to First Monday Trade Day's in Canton but I wanted to get this post up first.

Today I am sharing a yummy recipe for Skillet Potatoes. We love scalloped potatoes and we love fried potatoes so this recipe is a twist on both of those recipes. I couldn't wait to try it, plus it was prepared in a cast iron skillet and y'all know how I love skillet recipes.

I am sure it is not the healthiest recipe but I never let things like that stand in my way. Plus it wasn't like I was going to eat the entire pan by myself. What I loved most about this recipe besides how great it tasted, was the ease of this recipe. These potatoes go from stove top, to oven and then the table all in the same skillet.

So you see it doesn't get much easier than that. If your looking for a new twist on potatoes then this recipe will do perfectly. I can say in the end the entire skillet was scraped clean, but I didn't do it all by myself. Everyone loved these potatoes so this recipe is definitely a keeper in our house.

Preheat your oven to 350 degrees. Peel and slice potatoes into 1/8 inch slices. Remember the thicker you slice your potatoes the longer they will take to cook. In a heavy oven safe skillet (11 inches or larger) over medium heat melt the butter with garlic, salt and pepper. 

Add potatoes and cook until the potatoes are coated with butter and are turning brown on the edges. Add evaporated milk and cream continue to cook until the milk starts boiling.

Turn off the heat and place the whole skillet of potatoes into the oven and bake for 20 minutes. Adjust cooking time for the thickness of your potatoes. I cooked my potatoes an additional 10 minutes so they would be nice and crispy on top.

Remove from oven and cool a bit, serve potatoes right from the skillet. Be careful when serving the cast iron pan will still be warm.





Skillet Potatoes

4 - 5 medium sized potatoes, sliced thin 1/8 inch
1 - 5 oz can evaporated milk
2 - tablespoons heavy whipping cream or half & half (optional)
3 - tablespoons of butter
1 - 2 tablespoons minced garlic
salt & pepper to taste

Preheat oven to 350 degrees. Peel and slice potatoes into 1/8 inch thick slices. The thicker you slice the potatoes the longer they take to cook. 

In a heavy oven safe skillet (11 inches or larger) over medium heat melt butter with garlic, salt and pepper.

Add the potatoes and cook until the potatoes are coated with butter and are turning brown on the edges. 

Add evaporated milk and cream or half & half and continue to cook until the milk starts boiling.

Place the whole skillet of potatoes into the oven and bake for 20 minutes. Adjust cooking time for the thickness of the potatoes. 

I cooked the potatoes an additional 10 minutes so the potatoes would be crispy on top. Remove from oven, cool a bit and serve right from the skillet

Cook's Note: These potatoes are started on the stove top and the finished off in the oven.

Adapted from: The Happy Housewife
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15 comments:

Alison Zulyniak said... #

Happy 4th of July!!
~Prairie Story ...care of Alison Zulyniak

Daphne said... #

These potatoes look wonderful! I miss going to Canton! My mom has a booth out there this weekend selling handmade scrapbooks.

Michele said... #

Those potatoes look delicious! I wish I had a cast iron skillet. Hope the weather clears up for you. It's 65 and cloudy here! It's July and I'm cold!!

Mommy's Kitchen said... #

Hi Daphne I will be on the look out for a scrapbooking booth. If I see one I will ask and say hello.

Michele you can use any oven proof skillet. If you dont have one a casserole dish would work.

More Milestones said... #

I'll be trying these. They look delicious!
Have a safe and happy 4th!

April said... #

Have a safe and happy 4th of July!

Rona's Home Page said... #

Oh those potatoes look so delicious.
Happy July 4th.

☺lani☺ said... #

Hi Tina, Happy 4th of July! Yum potatoes... have a great week ahead!

Jane said... #

Your Skillet Potatoes look tasty! Thanks for your Pot Luck Sunday Linky! I hope you're having a great holiday with your family!

sk_tx said... #

Yum looks so good!

Carm said... #

These look yummy :) I have mine in the oven right now, question.. My garlic got overly browned when I was trying to brown my potatoes, it might turn out just fine , also my milk started browning to the bottom of my pan grrr, Im thinking all my potatoes are going to end up stuck on the bottom lol, do you think my heat was up too high? Ill let ya know how they turn out :)

Live.Love.Eat said... #

Mmm, mmm, mmm. I just love these potatoes. So much to do with them, so many ways. Not enough time in the world :)

Hope you're doing well and enjoying summer.

Anonymous said... #

A super recipe! Very easy and sooooo tasty. I could still smell the garlic the next day, yum. I even considered making them again the next day.

I wish you say what size skillet you use in the recipes. That would help with understanding the amounts and if I need to double it for a family of seven!

Kelly Norwood said... #

From the sound of this , I'm taking it that you start out cooking this on the stove before putting in the oven?

Anonymous said... #

I don't have a skillet that will go in the oven. Can I transfer to a regular baking dish?