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Easy Herbed Potatoes

  • Author: Erin Jensen
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 6-8 servings 1x
  • Category: Side Dish
  • Method: Stove Top
  • Cuisine: American


Easy Herbed Potatoes – an easy, delicious herbed potatoes recipe that uses a variety of fresh herbs tossed with sauteed baby potatoes!


  • 1.5 lbs baby potatoes (pictured is a mix of baby reds and baby gold potatoes), cut in half lengthwise.
  • 3 Tablespoons olive oil, avocado oil or ghee
  • 1 Tablespoon fresh oregano leaves, minced
  • 1 Tablespoon fresh thyme, minced
  • 2 Teaspoons fresh dill, minced
  • 1 Tablespoon fresh rosemary, minced
  • 12 Tablespoons fresh curried parsley (regular flat-leaf parsley will work too), minced
  • salt
  • pepper


  1. Add 2 Tablespoons olive oil (or avocado oil or ghee) to nonstick pan (large cast iron skillet will work too) to the pan and bring to medium high heat.
  2. Swirl to coat pan.
  3. Add potatoes and sprinkle with two generous pinches of salt.
  4. Using a spatula or other kitchen utensil, try and get as many potatoes flat side down in the pan.
  5. Let cook on medium higher approximately 7 minutes without touching or until the flat sides start to get nice and brown.
  6. Add the last Tablespoon of olive oil (or avocado oil or ghee) and toss the potatoes.
  7. Add all of your fresh herbs and mix well.
  8. Continue to cook, tossing as you go, until potatoes are fork-tender, about another 1-3 minutes (depending upon the size of your potatoes).
  9. Taste and add additional salt and pepper to taste (I added another Teaspoon or so, but season to your own liking!).
  10. Serve immediately.


  • To store, place in airtight container and store in the refrigerator for up to 5 days. They go really well with eggs in the morning!