Sizzling Oklahoma Skillet-Fried Potatoes

Introduction

There’s nothing more satisfying than the savory crunch of skillet-fried potatoes, Oklahoma-style—golden, crispy edges with tender, seasoned centers. Using the Arteflame grill, we achieve perfect texture and flavor right on the flat cooktop griddle without using any pans. With butter sizzle and firewood aroma, this recipe brings comfort food to the next level. Get ready to elevate your backyard cookout with this Oklahoma-inspired favorite!

Ingredients

• 4 large Oklahoma russet potatoes, thinly sliced
• 1 medium yellow onion, thinly sliced
• 4 tbsp unsalted butter
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and freshly ground black pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins and place them in the center of the Arteflame grill.
2. Stack dry firewood over the napkins.
3. Light the napkins and allow the fire to build.
4. Let the grill heat for about 20 minutes until the flat cooktop is hot and ready to sizzle.

Step 2: Prepare the ingredients

1. While the grill is heating, thinly slice the Oklahoma potatoes and onions.
2. Melt the butter in a small dish or container near the grill to keep it warm for drizzling.

Step 3: Start cooking the potatoes

1. Drizzle some melted butter onto the hotter area of the flat cooktop, closer to the center grill grate.
2. Lay the sliced potatoes in a single layer on the buttered surface.
3. Season immediately with salt, pepper, smoked paprika, and garlic powder.

Step 4: Add the onions

1. After 5 minutes, move the potatoes outward slightly to a medium heat zone.
2. Add the thinly sliced onions to the center zone with fresh butter and season lightly.
3. Mix the onions occasionally until they soften and start to caramelize.

Step 5: Combine and finish

1. Move the potatoes back toward the middle to mix with the onions.
2. Let everything cook an additional 5–10 minutes, stirring gently for even browning.
3. Once potatoes are golden and crispy, transfer them to a serving tray.
4. Garnish with chopped parsley and serve immediately.

Tips

• Make sure to slice potatoes uniformly for even cooking.
• Don’t crowd the griddle—spread the potatoes and onions in a thin layer.
• Add more butter as needed to keep ingredients sizzling and flavorful.
• Slide ingredients to cooler areas of the flat top if browning too quickly.
• Use a metal spatula to get under the crispy potato edges and flip without breaking them.

Variations

1. Cheesy Delight: Add shredded cheddar or pepper jack toward the end for a gooey, melted topping.
2. Spicy Southwest: Mix in diced jalapeños and a sprinkle of cumin with the seasoning blend.
3. Smoky Bacon Version: Cook chopped bacon on the flat top before the potatoes, then mix together at the end.
4. Garlic Herb: Use fresh minced garlic and toss with rosemary or thyme during the last few minutes of cooking.
5. Tex-Mex Twist: Top cooked potatoes with pico de gallo, sour cream, and cilantro.

Best pairings

• Reverse-seared ribeye steak grilled over the Arteflame center grate
• Charred asparagus with lemon butter
• Arteflame grilled corn on the cob with cotija cheese
• Cold crisp beer (like a pilsner or amber ale)
• Fresh green salad with vinaigrette

Conclusion

Sizzling Oklahoma skillet-fried potatoes are a showstopper grilled to golden perfection. Thanks to the Arteflame's steel cooktop and simple firewood setup, you’ll master high-heat searing and consistent griddle cooking without the need for pots, pans, or lids. The result? A smoky, buttery, flavor-packed side that keeps guests coming back for seconds.