Skillet Fried Potatoes With Maple Dijon Glaze

Who doesn't love fried potatoes? I like to pre-roast them in the oven before finishing in a skillet. It helps cook out some moisture. It also gives better control over the crispiness and the sweet Red House Farm Maple Dijon Sauce glaze finish!

  • 1 lb smaller size Red or Gold Yukon potatoes
  • 4 tbsp canola or vegetable oil
  • 1 tbsp dried rosemary
  • 1/4 cup Red House Farm Maple Dijon Sauce
  • Salt and pepper to taste


  • Preheat oven to 350F
  • Quarter potatoes into bite size pieces
  • Brush sheet pan with oil and spread out potato pieces
  • Roast for 20 minutes - Flipping or stirring once with spatula optional
  • Over medium heat bring skillet and around 4 tbsp oil to frying temperature. Not too hot (smoking) but a potato should bubble when you put it in.
  • Transfer pre-roasted potatoes to the pan
  • Sprinkle dried rosemary
  • Shake pan or stir frequently. Brown both sides of potato pieces.
  • Remove from heat. Tilt pan and spoon off any remaining water and oil.
  • Add Red House Farm Maple Dijon Sauce - Stir to coat potatoes
  • Return to heat and cook for 2 or 3 minutes stirring frequently
  • Sauce should make a slightly caramelized glaze on the browned potatoes
  • Salt and pepper to taste