Skillet Potatoes with Garlic and Herbs

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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.

Skillet Potatoes with Garlic and Herbs

Waxy potatoes are my top choice because their flesh is creamy and the shape holds up 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.

To elevate these potatoes, I use a classic combination of garlic, shallots, and fresh herbs. 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 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 a bit heavier and less fluffy compared to starchy potatoes like Russets. They also have a 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?

For this recipe, I use a one-pan stove-top approach to make things quick and easy. Instead of boiling, cover the potatoes in the skillet 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 roasted potatoes, I like to boil them first to pre-cook the spuds, and then place on a baking sheet in the oven to make them extra crispy.

sliced baby yukon gold potatoes in a skillet

Frying the potatoes

I like a cast-iron skillet or a dutch oven as this type of 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 a 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, fragrant herb-infused spuds!

What to serve with skillet potatoes

crispy potatoes in a bowl

More potato recipes

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 a lot of 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 amount of the fresh herbs when using dried, for example, 1 teaspoon dried for 1 tablespoon fresh.

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Herbed Skillet Potatoes

asy skillet potatoes seasoned with herbs and garlic for a delicious one-pan side dish. Creamy Yukon Gold potatoes are used for better texture and flavor.
Pin Print Review
3.81 from 61 votes
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
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-inch dice
  • 3 garlic cloves, thinly sliced
  • 1 tablespoon unsalted butter
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon chopped parsley


  • In a medium-sized bowl combine potatoes with 2 tablespoons of olive oil, salt, and pepper.
  • Heat a large 12-inch cast-iron pan or skillet over medium heat. Add 2 tablespoons olive oil, then once hot, add shallots and saute until translucent, 2 minutes.
  • Add garlic and saute until fragrant, 1 minute.
  • Add potatoes to the pan, stir to combine.
  • Cover and cook until potatoes are tender, about 10 to 12 minutes, stirring halfway through.
  • Remove the cover and increase the heat to medium-high.
  • Cook the potatoes until lightly brown on the surface, stirring occasionally every few minutes, 5 to 7 minutes.
  • Taste and season with salt and pepper as desired.
  • Melt the butter in the pan and then turn off the heat.
  • Add the thyme, rosemary, and parsley, toss to combine.
  • Serve potatoes warm.


  • 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.

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Nutrition Facts
Herbed Skillet Potatoes
Amount Per Serving
Calories 165 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g10%
Cholesterol 5mg2%
Sodium 303mg13%
Potassium 474mg14%
Carbohydrates 15g5%
Fiber 3g12%
Sugar 1g1%
Protein 3g6%
Vitamin A 58IU1%
Vitamin C 13mg16%
Calcium 37mg4%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

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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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13 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 (:

  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!

  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.

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