Easy Herbed Potatoes
Our Easy Herbed Potatoes recipe is easy, delicious and uses a variety of fresh herbs tossed with sautéed baby potatoes!
Ingredients
- 3 tablespoons extra virgin olive oil sub avocado oil or ghee (divided)
- 1 ½ pounds baby potatoes cut in half lengthwise
- kosher salt
- 1-2 tablespoons fresh parsley minced
- 1 tablespoon fresh oregano leaves minced
- 1 tablespoon fresh thyme minced
- 1 tablespoon fresh rosemary minced
- 2 teaspoons fresh dill minced
Instructions
- Sear Potatoes: Add 2 tablespoons of olive oil to nonstick pan (large cast iron skillet will work too) and bring to medium-high heat. Swirl to coat pan. Add potatoes and sprinkle with two generous pinches of kosher salt. Try to get as many potatoes flat side down in the pan as you can. Let cook on medium high heat for approximately 7 minutes, without touching or until the flat sides start to get nice and brown.
- Combine: Add the last tablespoon of olive oil and toss the potatoes. Add 1-2 tablespoons fresh parsley, 1 tablespoon fresh oregano leaves, 1 tablespoon fresh thyme, 1 tablespoon fresh rosemary, and 2 teaspoons fresh dill and mix well. Continue to cook, tossing as you go, until potatoes are fork-tender, about another 1-3 minutes (depending upon the size of your potatoes).
- Adjust: Taste and add additional salt to taste.
- Serve: Enjoy immediately!
Notes
- Storage: place in airtight container and store in the refrigerator for up to 5 days. They go really well with eggs in the morning!
Nutrition
Calories: 115kcal | Carbohydrates: 16g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 6mg | Potassium: 376mg | Fiber: 2g | Sugar: 1g | Vitamin A: 105IU | Vitamin C: 19mg | Calcium: 25mg | Iron: 1mg
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