Danny Boome's Skillet Fried Potatoes

Better Than French Fries

The "Rescue Chef" host cooks Irish corned beef on "GMA."
Difficulty: Easy
Cook Time: min

These potatoes crisp up nicely in a saute pan. Add the garlic and dill for a delicious combination.


  • 2 to 3 tablespoons vegetable oil
  • 1 large onion, quartered, thinly sliced
  • 1 medium clove garlic, finely minced
  • 6 medium red-skinned potatoes, cut in 1/2-inch dice
  • 1 teaspoon dill
  • 4 scallions sliced
  • 1/2 to 1 teaspoon salt, or to taste
  • Freshly ground black pepper, to taste
  • Cooking Directions

    Heat oil in a large, heavy, nonstick skillet or electric skillet over medium heat. Add onion and sauté until tender.

    Add garlic and cook for 1 minute longer. Add the potatoes, dill and the scallions, about 1/2 teaspoon salt, and pepper.

    Cover and cook for about 10 to 15 minutes, or until potatoes are just tender. Uncover and increase heat to medium-high.

    Continue cooking for about 8 to 10 minutes, turning occasionally, until nicely browned.

    Recipe courtesy Danny Boome.

    This recipe was styled by chef Karen Pickus for Good Morning America.

    Recipe Summary

    Main Ingredients: onion, garlic, potatoes, dill, scallions

    Course: Side Dish

    More Info: Kid Friendly

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