Herbed Skillet Potatoes
Yield: 6 servings
Calories: 165kcal
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.
Ingredients
- 1 ½ pounds baby Yukon gold potatoes cut in half lengthwise
- ¼ cup (60 ml) extra virgin olive oil divided
- ¾ teaspoon (4 g) kosher salt
- ½ teaspoon black pepper
- ½ cup (60 g) diced shallots ½-inch dice
- 3 garlic cloves thinly sliced
- 1 tablespoon (15 g) unsalted butter
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped parsley
Special Equipment
Instructions
- 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.
Notes
- 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
Calories: 165kcal | Carbohydrates: 15g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 303mg | Potassium: 474mg | Fiber: 3g | Sugar: 1g | Vitamin A: 58IU | Vitamin C: 13mg | Calcium: 37mg | Iron: 4mg
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