Skillet-Crisped Potatoes with Smoked Peppercorn Sage Rubby Rory
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
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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.
When it comes to the salt in this recipe, use what you have. We prefer Kosher Salt for salting water, but like the texture of coarse sea salt on our finished dish. It's fine to substitute either with whatever you have on hand.