08/14/2026
🥔 One pan. Five ingredients. Feeds four.
Potatoes, tomatoes, onion, and garlic are all WIC-approved — and all four together make a skillet that works for breakfast, lunch, or a no-meat dinner.
The trick to crispy potatoes: put them in the hot pan and don't touch them for 5 minutes. Stirring too early is why they turn out soft. Top with an egg, fold into tortillas, or eat it straight from the pan. 🍳
Full recipe below 👇
Pick up these ingredients, and everything else on your WIC shopping list at Lone Star Family Market. Find a store near you at lonestarfamilymarket.com/locations
Skillet Potatoes with Tomato and Garlic
A one-pan meal built from four WIC-approved staples. Crispy potatoes, soft tomatoes, and enough garlic to fill the kitchen.
1.5 pounds potatoes, scrubbed and cut into 1/2-inch cubes
4 roma tomatoes, diced
1 medium onion, diced
4 garlic cloves, minced
3 tablespoons cooking oil
1 teaspoons salt
0.5 teaspoons black pepper
1 teaspoons cumin or paprika (optional)
Start the potatoes: Heat 3 tablespoons cooking oil in a large skillet over medium-high until it shimmers. Add 1.5 pounds potatoes, scrubbed and cut into 1/2-inch cubes in a single layer and leave them alone for 5 minutes so a crust forms before you stir.
Cover and cook through: Stir, then cover and cook 10 more minutes, stirring once or twice. Covering traps steam and cooks the insides through while the outsides keep browning.
Add the onion: Uncover, push the potatoes to one side, and add 1 medium onion, diced to the empty space. Cook until softened and golden at the edges, about 4 minutes, then stir into the potatoes.
Garlic and tomatoes: Add 4 garlic cloves, minced and cook for about 4 minutes, just until you can smell it. Add 4 roma tomatoes, diced, 1 teaspoons salt, 0.5 teaspoons black pepper, and 1 teaspoons cumin or paprika (optional) if using. Cook 4 minutes more, until the tomatoes slump and release their juice.
Rest and serve: Taste and adjust the salt. Let it sit off the heat for 2 minutes
so the juices settle into the potatoes, then serve hot.
Stretch it further: top with a fried egg, fold into tortillas for breakfast tacos, or spoon salsa verde over the top. Leftovers reheat best in a skillet, not the microwave — that's how you get the crisp back. No lid? Cover the pan with a baking sheet or foil during the steaming step.
