Crispy Herb Potatoes
Meat and potatoes. You can’t go wrong with that combo in this neck of the woods. And whether they are served along with a juicy steak, a slice of ham, or a stunning prime rib, these Crispy Herb Potatoes are the perfect side dish for the holidays.
The potatoes are cooked in boiling water, then made crispy in a skillet with the help of butter (of course)! Add in seasonings and it makes a fancy side dish to serve when company is on their way.
Crispy Herb Potatoes also make a scrumptious breakfast potato. Leave out the parsley, chives, or rosemary. And add some diced fried bacon into the mix. Divine!
If your family is burnt out on mashed potatoes or plain baked spuds, give Crispy Herb Potatoes a try. Crunchy and tasty, what’s not to love?
Crispy Herb Potatoes
Ingredients
- 2 lbs Yukon Gold Potatoes
- 1 Onion, cut into wedges
- 3-4 Tbsp Butter
- 1-2 Tbsp Olive Oil
- 1 1/2 tsp Garlic Powder
- 1-2 tsp Salt
- 1 tsp Black Pepper
- Parsley, Chives, and/or Rosemary to taste optional
Instructions
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In a large saucepan, cover potatoes with at least one inch of water. Bring to a boil. Cook for 15-20 minutes or until easily pierced with fork.
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Drain potatoes. Once cool enough to handle, cut potatoes into quarters (or bite-sized pieces).
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In a large cast-iron pan or skillet. Heat 1 tablespoon of butter and olive oil over medium-high heat. Add the onion wedges and cook until tender and the edges start to brown. Remove to a plate.
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Heat the remaining butter and olive oil in the pan. Add the cooked potatoes. Sprinkle with garlic powder, salt, and black pepper. Stir to combine.
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Cook the potatoes for 5-10 minutes stirring occasionally, until all sides have browned and are crispy. Add more butter or oil as necessary.
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Remove pan from heat and stir in onions and any optional herbs like parsley, chives, and rosemary. Serve warm.
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