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  • Sara Calderon

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.


INGREDIENTS

  • 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


PREPARATION

  1. 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.

  2. 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.

  3. Sprinkle with garlic powder and chives, and continue to cook, stirring occasionally, until potatoes are tender, about 2 minutes more. Serve warm.

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PO Box 86778

Portland, OR 97286

© 2019 by Sara Calderon