Skillet Potatoes with Garlic and Herbs

4.76 from 91 votes
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These easy skillet potatoes are seasoned with herbs and butter for a delicious one-pan side dish. Creamy Yukon Gold potatoes are sauteed with shallots and garlic for maximum texture and flavor.

Here are a few more potato recipes you might enjoy: scalloped potatoes, garlic mashed potatoes, and roasted potatoes.

Skillet potatoes with garlic and herbs.

Waxy potatoes are my top choice because their flesh is creamy, and their shape holds well when tossed and tumbled. For this recipe, I slice baby Yukon golds in half and cook them two ways using the same pan. Steaming and sauteeing ensures tender bites and a nicely browned crust.

I use a classic combination of garlic, shallots, and fresh herbs to elevate these potatoes. The buttery flavor of yellow potatoes pairs well with the aromatics of rosemary, thyme, and parsley. Ready to complete your main course with this 30-minute side dish?

Sautéing onions and garlic in a cast iron skillet.

Choose a waxy potato

I use baby Yukon Gold potatoes sliced into halves for this recipe because they have a creamy, buttery taste and texture. This type of potato is considered waxy, meaning that it’s low in starch and high in moisture.

The flesh is heavier and less fluffy than starchy potatoes like Russets. They also have very thin skin, so you don’t have to peel them. They also hold together better in the pan. White, purple, or red potatoes can be used.

Do you need to boil potatoes before frying?

I use a one-pan stove-top approach for this recipe to make things quick and easy. Instead of boiling, add the potatoes to the skillet and cover with a tight-fitting lid. This method creates a steamy environment for the potatoes to release their natural moisture. After about 10 minutes, they should be fork-tender and ready to brown and crisp.

Typically when I make garlic roasted potatoes, I like to boil them first to pre-cook the spuds and then place them on a baking sheet in the oven to make them extra crispy.

Sliced baby Yukon gold potatoes in a skillet.

Cook the potatoes

I like a cast-iron skillet or a dutch oven as this cookware retains heat well. It takes about 5 or so minutes to fry the potatoes. As the excess moisture in the pan is driven off, a lightly toasted color will appear on the surface of the spuds. They won’t be as crunchy as oven-roasted versions, but they are tasty, short cut.

Add fresh herbs at the end

Right at the end of cooking, toss chopped rosemary, thyme, and parsley with a knob of melted butter. Turn the heat off at this point so the delicate greens don’t burn. The pan and ingredients will still be hot, so the natural oils and aromas will bloom as they are tossed together. The result is fragrant herb-infused spuds!

What to serve with skillet potatoes

crispy potatoes in a bowl

Substituting with dried herbs

Robust herbs like rosemary and thyme are good dried candidates as they have relatively stable flavor compounds at high temperatures and many essential oils in their leaves. Parsley is much more delicate and loses its flavor when dried, so stick to fresh. Use about a third of the fresh herbs when using dried ones. For example, 1 teaspoon dried for 1 tablespoon fresh.

Herbed Skillet Potatoes

Easy skillet potatoes seasoned with herbs and garlic for a delicious side dish. Creamy Yukon Gold potatoes are used for better texture and flavor.
4.76 from 91 votes
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings 6 servings
Course Side
Cuisine American


  • 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, thinly sliced
  • 1 tablespoon unsalted butter
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon chopped parsley


  • 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 pan or skillet over medium heat. Add 2 tablespoons olive oil. Once hot, add shallots and saute until translucent, 2 minutes. Add garlic and saute until fragrant, 1 minute.
  • 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.
    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 thyme, rosemary, and parsley, and toss to combine. Taste and season with salt and pepper as desired.


  • MAKE IT WHOLE 30 and PALEO: Substitute butter for ghee or extra virgin olive oil. Use sea salt instead of kosher salt.
  • MAKE IT VEGAN: Subsitute butter for coconut oil or extra virgin olive oil.

Nutrition Facts

Serves: 6 servings
Calories 165kcal (8%)Carbohydrates 15g (5%)Protein 3g (6%)Fat 11g (17%)Saturated Fat 2g (10%)Cholesterol 5mg (2%)Sodium 303mg (13%)Potassium 474mg (14%)Fiber 3g (12%)Sugar 1g (1%)Vitamin A 58IU (1%)Vitamin C 13mg (16%)Calcium 37mg (4%)Iron 4mg (22%)

Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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22 Comments Leave a comment or review

  1. Cailyn says

    I wouldn’t recommend putting the garlic and shallots in the pan and cooking for 10-12 minutes with the potatoes! By following the directions, my minced garlic and shallots burnt SO BAD… had to start over… I steamed as instructed in the pan, sautéed garlic and shallots in another pan and added it once potatoes were cooked (:

    • Jessica Gavin says

      Thank you for your feedback Cailyn! Perhaps adding in the garlic and shallots in the last few minutes of cooking would also help if burning is an issue.

    • Karen M Swaine says

      yes.. but here’s what i’m going to do today: put the little potatoes in the cast iron pan with 1/4 cp water and 1 T butter, salt, pepper. cook about 7 minutes, uncover, let water evaporate, add garlic and fresh herbs, (i’ll use chopped chives and parsley) & if needed K salt, black pepper. stir gently in herbed butter until potatoes are tender.

  2. Annie says

    I typically just roast potatoes in the oven; however, as I planned dinner, I realized both the veggie and meat also had to be made in the oven. I looked for alternatives and am so glad I found this recipe! It is easy and absolutely delicious. It will be a new go to going forward!

    • Jessica Gavin says

      So glad to hear that you were able to improvise and make the potatoes on the stovetop. I love how quick and easy it is!

  3. Leslie Kawaler says

    I had a real problem with the potatoes, garlic, and shallots burning to the bottom of the Dutch oven even with a tight-fitting lid, there was not enough moisture to cook the potatoes. I used baby gold potatoes. Any idea what might have gone wrong?

    • Jessica Gavin says

      What type of pan did you use? The covered potatoes should have steamed in the pan, however, you could add about 1/4 cup of water or chicken/vegetable stock or broth next time if there didn’t seem to be enough moisture.

  4. Judy says

    Well Jessica I had to immediately forward your email with this recipe link to Timothy. He is always trying to get nicely browned and crispy fried potatoes to go with his eggs. Thank you for another wonderful recipe.