Herbed Skillet Potatoes
The
pan-fried potatoes for home-made breakfast are perfect for preparing breakfast.
You can prepare them the day before, so that they take less time to serve in
the morning.
Ingredients
- 1/2 teaspoon black pepper
- 3 garlic cloves, thinly sliced
- 1 tablespoon unsalted butter, (15g)
- 1 teaspoon chopped fresh thyme
- 3/4 teaspoon kosher salt, (4g)
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped parsley
- ¼ cup extra virgin olive oil, (60ml) divided
- ½ cup diced shallots, (60g, 2 ounces) ½-inch dice
- 1 ½ pounds baby Yukon gold potatoes, cut in half lengthwise
Instructions
First, in a
medium bowl, combine the potatoes with 2 tablespoons olive oil, salt and
pepper.
Then, heat a
large 12-inch cast iron skillet or skillet over medium heat. Add 2 tablespoons
olive oil, then once hot, add the shallots and fry until translucent, 2
minutes.
Add garlic
and sauté until fragrant, 1 minute.
Add the
potatoes to the pan, stir to combine.
Cover and
cook until potatoes are tender, about 10 to 12 minutes, stirring halfway
through cooking.
Remove the
lid and increase the heat to medium-high.
Cook the
potatoes until lightly browned on the surface, stirring occasionally every few
minutes, for 5 to 7 minutes.
Taste and
season with salt and pepper as you wish.
Melt the
butter in the pan and turn off the heat.
Add the
thyme, rosemary and parsley, mix to combine.
Serve warm
potatoes. Happy Cooking Time.
