Skillet-Crisped Potatoes with Smoked Peppercorn Sage Rub
This simple, crispy 'tater recipe is flavorful and savory. It's a perfect fall/winter side dish for beef and chicken entrees.
Skillet-Crisped Potatoes with Smoked Peppercorn Sage Rub
America
Side Dishes
Ingredients
- 2 lbs. Baby Yukon Gold Potatoes
- 1/2 Tbsp. Kosher Salt (Plus More to Taste)
- 2 Tbsp. Smoked Peppercorn Sage Rub
- 2 Tbsp. Unsalted Butter
- Sea Salt, Coarse
Directions
If needed, scrub potatoes while running under cold water, then slice into 1/8" slices.
Combine sliced potatoes and Kosher Salt in a medium saucepan; add enough water to cover potatoes plus 1″. Bring water to a boil, then reduce heat, and simmer until potatoes are tender, 10-20 minutes or until fork inserts easily; drain water from potatoes and pat dry.
Heat butter in a large skillet over medium-high heat. Add the cooked potatoes; season with Kosher Salt and Smoked Peppercorn Sage Rub. Cook, tossing occasionally, until golden brown and crisp, 8–10 minutes. Serve topped with Sea Salt.