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Skillet Potatoes (or Pantry Potatoes)

Author: Toni Anderson


  • 4 or 5 medium sized potatoes
  • 5 oz can evaporated milk
  • 2 tablespoons heavy whipping cream optional
  • 3 tablespoons of butter
  • 2 tablespoons minced garlic
  • salt/pepper to taste


  • Preheat oven to 350 degrees.
  • Peel and slice potatoes into 1/8 inch thick slices.
  • In a heavy oven safe skillet melt butter with garlic, salt and pepper.
  • Add potatoes and cook until the potatoes are coated with butter and are turning brown on the edges.
  • Add evaporated milk and cream.
  • Cook until the milk starts boiling.
  • Place potatoes in the oven and bake for 20 minutes. Adjust cooking time for the thickness of the potatoes. Thicker potatoes take a bit longer.
  • Serve right from the skillet.