Skillet Potatoes with Garlic and Herbs

Admittedly when I first tried this recipe, I didn't have many of the ingredients, so I just used what herbs I had (many dried). But the final results was still delicious and this cooking method is very easy.

Below is the recipe I ended up using, but the original recipe calls for diced shallots, as well as chopped fresh rosemary, thyme, and parsley.

Honestly, I like using the rosemary sprig instead of chopped fresh rosemary. It still imparts a lot of flavor without the bits of rosemary in your potatoes.

Skillet Potatoes with Garlic and Herbs

Ingredients

1 ½ pounds baby Yukon gold potatoes cut in half lengthwise, or large Yukon golds cut into 1 inch chunks
¼ cup extra virgin olive oil, divided
¾ teaspoon kosher salt
½ teaspoon black pepper
½ cup diced shallots, ½" dice or 1/2 cup chopped onion
3 garlic cloves, thinly sliced
1 tablespoon unsalted butter
1 fresh rosemary sprig
1/2 tbsp dried parsley

Directions

Season the Potatoes – In a medium-sized bowl, combine potatoes with 2 tablespoons of olive oil, salt, and pepper. Stir well to rough up the potatoes.

Saute the Aromatics – Heat a large 12" cast-iron pan or skillet over medium heat. Add 2 tablespoons olive oil. Once hot, add shallots (or onions) and saute until translucent, 2 minutes. Add garlic and saute until fragrant, 1 minute.

Cook the Potatoes – Add the potatoes and rosemary sprig to the pan, and stir to combine. Cover and cook until tender, about 10 to 12 minutes, stirring halfway through.

Remove the cover and increase the heat to medium-high. Cook until lightly brown on the surface, occasionally stirring, 5 to 7 minutes.

Add the Herbs – Melt the butter in the pan and then turn off the heat. Add the parsley (and any other desired herbs), and toss to combine. Taste and season with salt and pepper as desired.

Original link: https://www.jessicagavin.com/skillet-potatoes-garlic-herb/