Skillet Parmesan Potatoes Recipes

CRISPY SKILLET POTATOES WITH BACON AND HERBS

Steps:

• In a large (12-inch) skillet, cook the bacon until crispy. Remove the bacon from the skillet and transfer to a plate lined with paper towels.
• Remove all but about 1-2 teaspoons of bacon drippings. Add the oil to the skillet and heat over medium heat. Stir in the garlic cloves. The garlic will infuse the oil.
• Arrange the potatoes in the skillet, with the cut side down. Cover and cook for about 10 minutes, stirring a few times, making sure the garlic doesn't burn.
• Uncover the skillet and discard the garlic cloves. Cook the potatoes stirring occasionally for about 6 - 7 minutes or until the potatoes become tender and golden brown. Season with salt and pepper to taste.
• Add the butter to the skillet and allow it to melt. Turn the heat off. Stir in the crispy bacon, rosemary and parsley. Served topped with Parmesan and additional parsley, if desired.

GARLIC HERB SKILLET POTATOES

Steps:

• Melt the butter and heat the olive oil in a large skillet over medium heat. Arrange the potato slices across the bottom of the skillet in a single layer. Cook without stirring for 5 minutes, or until the potatoes have begun to brown on the bottom.
• Sprinkle potato slices with rosemary, thyme, oregano, parsley, and paprika. Turn the potatoes, and continue cooking 5 minutes, or until tender. Turn off the heat, and sprinkle the garlic and cayenne over the potatoes. Lightly toss for about 1 minute, until the garlic has softened.

CHEESY SKILLET POTATOES

Steps:

• Preheat the oven to 375 degrees F.
• Butter a 12-inch cast-iron skillet. Arrange half of the potatoes in the skillet. Sprinkle with salt and pepper, half the chives, and half of each of the Gruyère, Cheddar and fontina cheeses. Repeat the layers once.
• Heat the cream, garlic, nutmeg, 1/2 teaspoon salt and 1/2 teaspoon pepper in a medium saucepan over medium heat until bubbles form around the edges, about 3 minutes. Remove from the heat and stir in the sour cream. Pour the cream mixture over the potatoes in the skillet. Cover tightly with aluminum foil. Bake until the potatoes can be easily pierced with a knife, about 45 minutes.
• Uncover and bake until the cheese is browned and the edges are bubbly, about 15 minutes. Broil for 2 minutes, if desired. Remove the skillet from the oven and sprinkle with more chives before serving.

ROASTED GARLIC-PARMESAN FINGERLING POTATOES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Toss potatoes, garlic, Parmesan cheese, lemon zest, salt, and black pepper together in a bowl. Drizzle with olive oil and toss again until evenly combined.
• Heat a cast-iron skillet over medium-high heat. Add butter and heat until melted. Add potatoes; cook and toss until evenly coated with butter, about 2 minutes. Move skillet to the preheated oven.
• Roast in the preheated oven for 15 to 20 minutes or until soft, tossing potatoes halfway through. Remove from oven and top with parsley.