Pan-fried Potatoes with Herbs
My grandmother used to fry potatoes this way and I always loved how crisp and flavorful they were. No need to soak potatoes in cold water before - just slice them thin! Waxy potatoes, like red bliss or yukon gold, work best. Potatoes (with skins left on) are a good source of vitaminsB6 for brain cell and nervous system health, and minerals like copper, potassium, and manganese.
1 lb. baby potatoes, scrubbed clean
2 tbsp. avocado oil
½ tbsp. fresh rosemary, chopped
½ tbsp. fresh thyme, chopped
1 tbsp. fresh chives, chopped
½ teaspoon garlic powder (optional)
Sea salt and freshly ground black pepper, to taste
Slice potatoes into coins about ¼” thick. In a large skillet, heat oil over medium-high heat. Add potatoes and season with rosemary, thyme, salt, and pepper.
Cook, undisturbed, until potatoes are golden and crusty underneath, 4 to 5 minutes. Flip potatoes and cook until golden on other sides, 4 to 5 minutes more.
Sprinkle with garlic powder and chives, and continue to cook, stirring occasionally, until potatoes are tender, about 2 minutes more. Serve warm.