Crispy Potato–Cheddar Skillet with Arugula Salad & Yogurt Drizzle

This is the late-night hero: potatoes par-cooked, smashed into a hot skillet until shatteringly crisp, then blanketed with cheddar so it melts into salty, lacy edges. A simple arugula (or lettuce) salad keeps it fresh, while a quick yogurt drizzle adds creamy tang without going too sour. It’s fast, uses a short pantry list, and hits that perfect comfort-food-meets-salad balance for an easy weeknight dinner.

Total time: 30 minutes

Yield: Serves 2

Ingredients

  • 1 lb potatoes (any kind), cut into 3/4-inch chunks
  • 2–3 tbsp olive oil
  • 1 tsp kosher salt, plus more to taste
  • Black pepper
  • 4 oz cheddar cheese, coarsely grated (about 1 heaping cup)
  • 2 big handfuls arugula and/or lettuce, torn
  • 1/2 cup plain yogurt
  • 2–4 tbsp water (to thin the yogurt)
  • Optional: pinch chili flakes or smoked paprika
  • Optional: 1–2 tsp lemon juice or a small splash of vinegar (if you have it)

Instructions

  1. Put the potato chunks in a microwave-safe bowl with 2 tbsp water and a pinch of salt. Cover (lid slightly cracked) and microwave 6–8 minutes, stirring once, until a knife slides in with a little resistance (not fully falling apart). Drain well and let steam-dry 2 minutes.
  2. Heat a large skillet (preferably nonstick or well-seasoned cast iron) over medium-high heat. Add 2 tbsp olive oil and swirl.
  3. Add the potatoes in a single layer. Let them sit 2–3 minutes without stirring until you hear a steady sizzle and the bottoms are turning deep golden.
  4. Using a spatula, press/smash some of the pieces to increase surface area. Season with 1/2 tsp salt and lots of black pepper (and chili flakes/paprika if using). Cook 6–10 minutes more, turning occasionally, until most faces are crisp and deeply browned.
  5. Turn heat to medium. Sprinkle cheddar evenly over the potatoes. Cover the skillet 1–2 minutes, just until the cheese is fully melted and you see browned, lacy edges at the perimeter.
  6. In a small bowl, stir yogurt with 2 tbsp water, a pinch of salt, and pepper until it’s pourable. Add a little more water as needed. If you have lemon juice or vinegar, add a small splash for extra brightness.
  7. Toss arugula/lettuce with 1–2 tsp olive oil, a pinch of salt, and pepper. (Keep it lightly dressed—this is your crisp/fresh contrast.)
  8. Plate the cheesy crispy potatoes and mound the greens alongside. Drizzle yogurt over the potatoes (or serve it on the side for dipping). Eat while the potatoes still crackle when you cut into them.

Notes

No microwave? Parboil potatoes in salted water 6–8 minutes, drain, and let them steam-dry before crisping. For extra crunch: once the potatoes are in the skillet, don’t move them until the first side is deeply golden—listen for an energetic sizzle and look for browned edges. If your cheddar is mild, a pinch more salt in the yogurt drizzle makes the flavors pop. Leftovers: re-crisp potatoes in a dry skillet; keep greens separate so they don’t wilt.