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- 2 pounds baby potatoes, halved - 3 tablespoons olive oil - 4 cloves garlic, minced - 1 tablespoon fresh rosemary, chopped - 1 tablespoon fresh thyme, chopped The main ingredients make this dish shine. Baby potatoes are small and tender. They cook fast and taste great. Olive oil adds richness and helps with browning. Garlic gives a strong, tasty kick. Fresh rosemary and thyme bring a lovely aroma. These herbs make the dish feel special. - 1 teaspoon paprika - Salt and black pepper to taste Seasoning is key to great flavor. Paprika adds warmth and a bit of color. Salt enhances all the other tastes. Black pepper gives a nice, spicy edge. Adjust these seasonings to suit your taste. - Fresh parsley, chopped (for garnish) Garnishing adds a fresh touch. Fresh parsley brightens the dish. It adds color and a hint of flavor. Always sprinkle it on just before serving. This small step makes your meal look and taste better. - Halve the baby potatoes: Start by cutting the baby potatoes in half. This helps them cook evenly. - Mince garlic and chop herbs: Next, mince the garlic and chop fresh rosemary and thyme. Fresh herbs give the best taste. - Heat olive oil in the skillet: Pour 3 tablespoons of olive oil into a large skillet. Heat it on medium. - Add potatoes and season: Add the halved potatoes, cut side down. Season with salt, black pepper, and paprika to enhance flavor. - Add garlic and herbs: Once the potatoes are crispy, add minced garlic, chopped rosemary, and thyme to the skillet. Stir gently to mix. - Cover and cook for tenderness: Lower the heat and cover the skillet. Cook for 10-15 minutes until the potatoes are tender. Stir occasionally for even cooking. - Adjust seasoning and garnish: After cooking, taste the potatoes. Adjust the seasoning as needed. Lastly, garnish with fresh parsley before serving. To make the best skillet potatoes, focus on crispiness. Start with dry baby potatoes. If they are wet, they won’t crisp up. Cut them in half and place them cut side down in the skillet. Use medium heat to cook them. This helps create a nice golden crust. Fresh herbs are key for flavor. I love using rosemary and thyme. They add a fresh taste that makes the dish pop. Chop them finely before adding them to the skillet. This way, the flavor spreads evenly through the potatoes. For cooking skillet potatoes, use a heavy skillet. A cast iron skillet works best. It holds heat well and gives a nice sear. Non-stick skillets are also good, but remember to use less oil. They can help prevent sticking while ensuring an even cook. Cooking time depends on the size of your potatoes. If you use larger potatoes, cut them into smaller pieces. This will help them cook more evenly. For baby potatoes, about 8-10 minutes on the first side is perfect. After flipping, reduce heat and cover for 10-15 minutes. Always check for tenderness by poking with a fork. If they are soft, they are ready to eat! {{image_2}} You can play with flavors in your garlic herb skillet potatoes. Adding other herbs can boost taste. Try basil for a fresh twist. Oregano gives a nice earthy touch. You can also sprinkle cheese over the top. Feta or Parmesan melts well and adds richness. Just add it during the last few minutes of cooking for the best results. If you want this dish to be vegan, swap the butter for more olive oil. You can also use vegetable broth instead of oil for a lighter option. For a gluten-free meal, this recipe is already safe! Just make sure your ingredients are gluten-free. This way, everyone can enjoy it without worry. Garlic herb skillet potatoes pair well with many dishes. Try them with grilled chicken or steak for a hearty meal. They also work great with roasted vegetables for a vegetarian option. A light salad on the side can add freshness. These potatoes are a versatile side that complements many main dishes beautifully. To store garlic herb skillet potatoes, let them cool first. Use a clean, airtight container. Place the potatoes in the container and seal it well. Store them in the fridge. They will keep fresh for up to three days. When reheating skillet potatoes, I suggest using a skillet again. Heat a little olive oil over medium heat. Add the leftover potatoes and stir gently. Cook until they are warm and crispy again. This keeps the texture nice. You can also use a microwave, but they may not stay crispy. If you want to freeze the potatoes, make sure they are fully cooled. Spread them out on a baking sheet in a single layer. Freeze them for one to two hours. Once frozen, transfer the potatoes to a freezer bag. Remove as much air as possible. When you want to eat them, thaw in the fridge overnight before reheating. You should use baby potatoes for this recipe. Their small size cooks evenly and quickly. They have a creamy texture that makes each bite delightful. You can also use Yukon Gold or red potatoes. Both types are great options. Just remember to halve them for even cooking. Yes, you can use dried herbs. However, fresh herbs taste better and add more flavor. If using dried herbs, use about one-third of the amount. For example, one tablespoon of fresh rosemary is about one teaspoon of dried. Add them earlier in the cooking process. This helps release their flavors. You can prep the potatoes and herbs in advance. Halve the potatoes and chop the herbs. Store them in the fridge until you are ready to cook. You can also cook the potatoes ahead of time. Just reheat them in a skillet before serving. This keeps them warm and crispy. You learned about making tasty skillet potatoes. We discussed key ingredients like baby potatoes, olive oil, and fresh herbs. I shared my step-by-step guide to help you cook them just right. Tips on achieving crispy potatoes and storage methods ensure your dish stays great. Lastly, I covered variations to suit different diets and tastes. Enjoy creating this simple dish that adds flavor to any meal!

Garlic Herb Skillet Potatoes

Delight your taste buds with these Garlic Herb Skillet Potatoes, a simple and savory side dish that’s perfect for any meal! With just a few fresh ingredients, you can create crispy, tender potatoes infused with aromatic garlic and herbs. This quick recipe takes only 30 minutes and serves four. Click to discover how to elevate your dinner with these delicious potatoes cooked to perfection!
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Ingredients
  

2 pounds baby potatoes, halved

3 tablespoons olive oil

4 cloves garlic, minced

1 tablespoon fresh rosemary, chopped

1 tablespoon fresh thyme, chopped

1 teaspoon paprika

Salt and black pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Heat olive oil in a large skillet over medium heat.

    Add the halved baby potatoes to the skillet, cut side down, and season with salt, black pepper, and paprika.

      Cook the potatoes for about 8-10 minutes until they are browned and crispy on the bottom, then flip them over.

        Add the minced garlic, chopped rosemary, and thyme to the skillet. Stir gently to combine with the potatoes.

          Reduce the heat to low, cover the skillet, and cook for an additional 10-15 minutes until the potatoes are tender, stirring occasionally.

            Once done, taste and adjust seasoning if necessary. Remove from heat.

              Garnish with freshly chopped parsley before serving.

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4