Easy skillet potatoes seasoned with herbs and garlic for a delicious side dish. Creamy Yukon Gold potatoes are used for better texture and flavor.
ingredient
- 1 ½ pounds baby Yukon gold potatoes, cut in half lengthwise
- ¼ cup extra virgin olive oil, divided
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ cup diced shallots, ½" dice
- 3 garlic cloves, ⅛" slices
- 1 tablespoon unsalted butter
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped parsley
Directions
- Season the Potatoes – In a medium-sized bowl, combine potatoes with 2 tablespoons of olive oil, salt, and pepper.
- Saute the Aromatics – Heat a large 12" cast iron skillet over medium-low heat. Add 2 tablespoons olive oil. Once hot, add shallots and saute for 1 minute. Add garlic and saute until fragrant, about 30 seconds.
- Cook the Potatoes – Add the potatoes to the pan and stir to combine. Cover and cook until tender, about 10 to 12 minutes, stirring halfway through.If needed, at 1 to 2 tablespoons of water at a time. Cover and steam to finish cooking the potatoes.
- Brown the Potatoes – Remove the cover and increase the heat to medium-high. Cook until lightly brown on the surface, occasionally stirring, 5 to 7 minutes. Reduce the heat as needed to prevent burning.
- Add the Herbs – Melt the butter in the pan and then turn off the heat. Add the thyme, rosemary, and parsley then toss to combine. Taste and season with salt and pepper as desired.
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