Irish Skillet Potatoes

I love making these potatoes as a side to my corned beef when I am not in the mood for boiled potatoes. They are super easy to make and not to mention delicious. They taste great as leftovers with a fried egg on top too!


  • Feeds 4 to 6 People
  • Prep Time – 10 Minutes
  • Stores Well In Fridge for 3 to 5 Days
  • Level Of Difficulty – Easy


2 Large Russet Potatoes, Sliced Thin

1 T of Caraway Seeds

2 T Dried Parsley

4 T Green Onions, Sliced Thin

2 Cloves of Garlic, Slivered

1/2 Stick of Butter, Sliced

Salt and Pepper to Taste


  1. Layer potatoes in a cast iron skillet in a circle pattern. If you don’t have a skillet, use a pie pan.
  2. Top with butter and seasoning and garlic.
  3. Bake at 425 degrees for 20 minutes, check to make sure they aren’t burning, finish cooking until crispy on the bottom.
  4. Top with green onions.

These make the perfect component for my Corned Beef and Cabbage Sandwich

For this recipe, click HERE