Easy Skillet Potatoes

Easy Skillet Potatoes



  • 2 lb. red-skinned potatoes
  • 3 tbsp. vegetable oil or your favorite kind
  • 1/2 tsp. salt or to taste
  • 1/2 tsp. pepper or to taste
  • 1/4 tsp. red pepper flakes optional
  • 1 cup vegetable broth
  • 2 tbsp. lemon juice
  • 2-3 sprigs fresh rosemary
  • 1 garlic clove minced (optional)


  • Peel the potatoes and cut into ½-inch thick slices or wedges.
  • Heat the vegetable oil in a large, non-stick skillet over medium heat and add the potatoes.
  • Season the potatoes with salt, pepper, and red pepper flakes. Add the vegetable broth, lemon juice, and rosemary springs. Cover with a tight lid and cook for 15 minutes, or until the liquid is almost gone.
  • Remove the lid and keep cooking the potatoes, stirring occasionally, allowing them to brown and fully cook through.
  • Add the garlic, if desired, and cook for 1 more minute. Garnish with fresh rosemary and serve immediately.

Detailed recipe

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