I already know what’s going on inside your head.
You saw the picture of yet another one-pan potato skillet dish and you’re now wondering if I’ve lost my freaking mind.
To which, of course, the answer is obviously “yes“.
But I’m not sorry and there’s nothing I can do about it. I’ve gotten on the cook-my-potatoes-Jacques-Pepin-style train and add lots of awesome ingredients to them to make one yummy, cohesive dish. Bacon, Egg & Potato Breakfast Skillet, Steak & Potato Chimichurri with Fresh Summer Vegetables and now this Buffalo Chicken & Potato Skillet…I’ve gone mad, I tell you. I’m just having such fun with the method and it’s so easy to add loads of great toppings and see where it goes. In this case, it’s shredded chicken tossed with a flavorful buffalo wing sauce, creamy blue cheese, chopped celery for a little crunch (and heat relief) as well as a drizzle of sour cream. Sour cream is just what I had on hand but ranch or blue cheese dressing would be awesome, too. It’s just one big pan of buffalo-wing-goodness…only with crispy potatoes, too!
This method of cooking potatoes – where the potatoes are allowed time to cook in the pan until all the liquid evaporates then to brown and crisp in a little fat (such as butter) is just so tasty and easy and perfect. The funny thing is that I’ve been making these potatoes for a few years now but only recently started adding more ingredients. I’m a little sad it took me so long :) …