As I’ve mentioned before, I don’t make meat and potatoes very often. However, the other day I stumbled across this balsamic roast beef recipe on Pinterest and it sounded so delicious. It seemed like the perfect recipe to use up a chuck roast I had in my freezer. Plus, the recipe utilized the slow cooker, which I am always excited about. The beef simmered away all day in a savory balsamic gravy. It made the house smell wonderful, and I knew it would be a winner dinner and that my meat-loving husband, Matt, would be so excited.
I just needed to figure out what to make to serve alongside the beef. It needed to be a substantial side dish that could soak up all that wonderful gravy. Potatoes seemed like the best choice. Meat and potatoes is a classic for a reason. Instead of mashing the potatoes, or just baking them in the oven, I came up with these easy skillet potatoes. They are cooked in a cast iron skillet so they get really crispy on one side, but stay soft enough to absorb all the juice from the beef.
These easy skillet potatoes are called easy for a reason. They come together in a flash and only require five ingredients, plus salt and pepper. Serve them alongside the balsamic roast beef or your favorite pot roast or even for breakfast next to some eggs.
Easy skillet potatoes
2 tablespoons olive oil
4 large russet or yellow potatoes cut into small, bite sized pieces
1 onion, chopped
1 tablespoon of butter
2 tablespoon so parsley paste like this one from Gourmet Garden or substitute 2 tablespoons finely chopped fresh parsley
salt and pepper
1. Heat 2 tablespoons of olive oil in a cast iron skillet over medium heat. When the pan is hot add the diced potatoes and onions and press them into an even layer in the pan. Let them sear for 2-3 minutes on one side. Do not move them.
2. After 2-3 minutes, lift up one potato chunk to see if it is nicely browned. If not, let them continue to brown for another minute or so. Then, use a spatula to flip the potatoes over and stir them around, careful not to break them up. Don’t worry about them browning on the other side as long as they have a nice crust on the one side. Cover the pan with a lid, and continue to cook for 8-10 minutes, stirring and flipping occasionally until the potatoes are cooked through.
3. Turn the heat off and add a tablespoon of butter, sprinkle with salt and pepper and the parsley paste or the chopped parsley. Stir to combine everything.