Cheesy Skillet Potatoes are made with Yukon Gold or Butterball potatoes, seasoned with butter, spices and cheddar cheese, and finished with chopped chives and a dollop of sour cream for a simple, satisfying side dish.
If you want an easy potato side that delivers flavor and texture, try these cheesy skillet potatoes. Par-boiling the potatoes first ensures a tender interior, while searing them in butter creates golden, slightly crispy edges. A quick sprinkle of grated cheddar and fresh chives elevates the dish to something special without extra fuss.
This recipe is straightforward and adaptable to what you have on hand—perfect for weeknight dinners, casual gatherings, or whenever you crave a comforting vegetable side.
Scroll down to the printable recipe card below for ingredients and step-by-step instructions.
What Potatoes Should I Use?
Yukon Gold and German Butterball potatoes are ideal for this recipe. These varieties are slightly waxy with a naturally buttery flavor and a creamy yellow interior that holds together well during cooking. They’re typically small to medium in size, which makes them easy to par-boil and slice evenly.
If you prefer, red potatoes can also be used, though Yukon Gold or Butterball potatoes deliver the creamiest texture and mild flavor that pairs beautifully with butter and cheddar.
Prepare The Potatoes
Par-boiling is the fastest way to soften firm potatoes before finishing them in a skillet. To par-boil, place cleaned potatoes in a pot of boiling water, making sure the water covers the potatoes. Gently boil for 8–9 minutes, until a knife slides in with little resistance. Drain and rinse the potatoes under cold water to stop the cooking process and cool them enough to handle.
When cool, peel the potatoes if desired, then slice them into 1/4-inch rounds. Even slices help the potatoes cook uniformly in the skillet.
Cooking Cheesy Skillet Potatoes
Melt 3 tablespoons of butter in a large skillet over medium-low heat. Arrange the potato slices in a single layer when possible and let them cook undisturbed for 3–4 minutes to develop a golden, slightly crispy bottom. Season lightly with salt, freshly ground black pepper, and a pinch of garlic powder.
Flip the slices to brown the other side, cooking another 3–4 minutes until both sides are golden and the centers are tender. Remove the skillet from the heat and immediately sprinkle the potatoes with grated cheddar. Cover the skillet with a lid or foil for about a minute to let the cheese melt from the residual heat.
Once the cheese has melted, sprinkle the potatoes with chopped fresh chives to add a bright flavor and color contrast.
Serve Cheesy Skillet Potatoes
Serve the cheesy skillet potatoes hot, with a spoonful of sour cream placed on top of each portion. The cool, tangy sour cream complements the warm, buttery potatoes and melted cheddar. These potatoes pair well with grilled or roasted meats, roasted vegetables, or a fresh green salad.
This simple skillet potato recipe is quick to prepare, uses pantry-friendly seasonings, and delivers comforting texture and flavor. It’s a great option when you want a crowd-pleasing side without a lot of prep time.
Looking for More Potato Side Dishes?
If you enjoy potato recipes, try variations like potato salad, mashed potato fritters, au gratin potatoes, duchess potatoes, or homemade potato gnocchi for different textures and flavors in your side dish rotation.
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Recipe Source: my brain. my hungry brain.
Printable recipe
Buttery Yukon Gold or Butterball potatoes are par-boiled, seared in butter, seasoned, and finished with melted cheddar, chives, and sour cream.
Ingredients
- 5 medium Yukon Gold or Butterball potatoes
- 3 Tablespoons butter
- 1/4 teaspoon salt and 1/4 teaspoon black pepper (each), to taste
- 1/8 teaspoon garlic powder
- 1/4 cup grated cheddar cheese (or more to taste)
- 1 Tablespoon chopped fresh chives
- 2 Tablespoons light sour cream, for garnish
Instructions
- Place cleaned potatoes in a pot of boiling water to cover. Gently boil for 8–9 minutes or until a knife inserts easily. Drain and rinse with cold water. When cool enough to handle, peel if desired and slice into 1/4-inch rounds. Set aside.
- Melt butter in a large skillet over medium-low heat. Add potato slices in a single layer if possible. Cook undisturbed 3–4 minutes to brown the bottom. Season lightly with salt, pepper, and garlic powder.
- Flip the potatoes and cook another 3–4 minutes until golden on both sides and tender through the center.
- Remove skillet from heat, sprinkle evenly with grated cheddar, and cover with a lid or foil for about 1 minute to melt the cheese. Remove cover, sprinkle with chopped chives, and serve with a dollop of sour cream.
Nutrition Facts (per serving)
Calories 276; Fat 12g (Saturated 7g); Cholesterol 32mg; Sodium 281mg; Potassium 907mg; Carbohydrates 38g; Fiber 5g; Protein 6g. Vitamin A 385 IU, Vitamin C 42 mg, Calcium 87 mg, Iron 2 mg. Percent daily values are based on a 2000 calorie diet.
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