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Herb Sauteed Potatoes
Quick and easy potatoes to serve alone or as an ingredient in other dishes
- 4 cups cubed potatoes--red new or Yukon gold
- 1 tsp oil
- 1 tbs butter
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tsp of your favorite herb
- 1 tbs finely minced onion
- 2 tbs parsley
- 1 tbs butter optional
Dry cubed potatoes either in a tea towel or between paper towels, Make sure they're as dry as you can get them.
Heat a large non-stick skillet over medium-high heat. Add the oil and butter.
When butter foams, add the potatoes and fry until all sides are crisp and golden. Add the salt, pepper, onion and the 1/2 teaspoon of the herb you are using.If there are some pieces that need further cooking, cover pan and cook for 5 additional minutes.
Add parsley and toss to coat. Add the 1 tablespoon of butter, if you are using it, and toss to coat the potatoes.
If you’re not going to cook them immediately, place the potatoes in a bowl of acidified water (see post)
If using dried herbs, use HALF the amount specified for fresh.
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Serving: 1g | Calories: 77kcal | Carbohydrates: 8g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 237mg | Potassium: 235mg | Fiber: 1g | Sugar: 1g | Vitamin A: 225IU | Vitamin C: 6mg | Calcium: 7mg | Iron: 1mg