Skillet Red Skin Potatoes

Instead of doing a big Easter dinner this year, we decided to do a big brunch and it was so good that I think we might do it every year now.  We had Buttermilk Waffles (recipe here), Cinnamon Rolls (I cheated and used a mix for theses), a Bacon and Cheese Fritatta that Bob made on his Traegar, and these Skillet Red Skin Potatoes.  Everything was delicious!

7 medium-large red skin potatoes, cooked (I just zapped them in the microwave for 5 – 10 minutes depending on size) and cut into 3/4″ cubes

1 onion, chopped (I didn’t add an onion this time but I will next time)

4 tablespoons canola oil

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

salt and pepper

1  Heat oil in large skillet over medium high heat.  Add potatoes (and onion) in a single layer, do not stir or move them.  Let cook for 3 – 4 minutes.

2  Stir potatoes, sprinkle with garlic powder, onion powder, paprika, salt and pepper.  Continue to fry and stir for about 15 minutes until browned on all sides.

recipe from Everyday Mom’s Meals