Crispy Stovetop Potatoes for Idaho® Potatoes

These potatoes couldn’t be easier to make, and they go with EVERYTHING.  They are terrific plain and simple, but you can also season them in pretty much any way you can think of to complement whatever main dish you are cooking up.

Here are some examples of how versatile this crispy potato recipe is; just add one or more of the suggested spiced below in the middle of the cooking time, just as the potatoes start to soften:

If you are pairing them with a Middle Eastern Dish like Fattoush or Chicken Kawarma with Lemon Sauce over Hummus you might sprinkle them with a little bit of cumin and/or za’atar.

If you are making a Mediterranean recipe such as Mediterranean Braised Lamb Shoulder Chops or Slow Cooked Herbed Leg of Lamb with Fresh Herb and Arugula Salad you might add a bit of dried oregano and/or thyme, or even better some chopped fresh oregano or thyme just as you finish cooking the potatoes.

If you are making an Italian dish, like Creamy Italian Chicken Skillet or Instant Pot Chicken Cacciatore try adding some basil and/or oregano, and think about a dusting of finely grated parmesan cheese at the end.

If you are making a Mexican dish, such as Grilled Mexican Rib-Eye Steaks or Cilantro Lime Chicken, think about some cumin, chili powder, oregano and/or cayenne pepper.  A squeeze of lime or lemon over the cooked potatoes is also nice.

And for an all-American comfort food meal (think Simple Beef Stew, Herbed Salmon, Garlicky Pork Chops and Broccoli ), leave them plain, or add a twist with any of the above mentioned spices…or anything in your spice cabinet that you love.  Pure chile powder, or a blend, chili powder, sage, tarragon, lemon pepper, you name it, potatoes go with it.



2 tbls olive or vegetable oil

3 large Idaho® potatoes, peeled and diced

Kosher salt and freshly ground pepper to taste


Optional Seasonings:

½ to 1 teaspoon of any of the following, or a combination:

Cumin, lemon pepper, ground coriander, chili powder, za’atar, dried oregano, marjoram, rosemary, basil, thyme, or tarragon


Heat a large skillet over medium-high heat (preferably cast iron or nonstick), add the oil, then season the potatoes with salt and pepper and sauté the potatoes until lightly browned and cooked through, about 10 to 14 minutes.  You may need to do this in batches; don’t crowd the pan.  Add any desired spices about 7 minutes into the cooking time, and toss and stir frequently. 

Remove them to a plate with a slotted spoon and serve hot.