Easy cast iron skillet potatoes with fresh herbs and garlic, pan-fried until crispy on the outside and meltingly tender on the inside.
These skillet potatoes are so easy and extra delicious with garlic and herbs. And we have an abundance of fresh herbs still thriving in my little potted garden, well into the fall.
Grab some little potatoes at the store or farm market, sometimes they’re called new potatoes or creamers. And a handful of mixed herbs and you’re ready to go!
Here’s what you’ll need:
- Little potatoes like Yukon Gold, fingerling or any other small creamer type potato. I grab a bag of bite-size honey gold potatoes at Aldi, they are my favorite. Avoid russet potatoes for this recipe.
- Fresh herbs a mix like parsley, thyme, rosemary, oregano and sage or any combination you like.
- Olive oil and butter I use an extra light olive oil for frying, not my good extra virgin olive oil. But you could if you want to.
- I prefer my well seasoned cast iron skillet for these potatoes, but a non-stick pan works, too. You need a tight fitting lid so choose your skillet accordingly.
STEP BY STEP INSTRUCTIONS
Step 1: Heat the oil and place potatoes flesh side down in the skillet and sprinkle with a little salt. Cover with a lid and cook, undisturbed for about 10 minutes.
Step 2: Uncover and flip the potatoes and continue cooking another 5 to 10 minutes until tender, stirring and moving around a few times until evenly browned.
Step 3: Push potatoes to the side and add butter to the middle of the skillet. Add the garlic and herbs, stir for a bit until fragrant and then toss with the potatoes and cook another minute or so. Season with more salt and pepper.
RECIPE NOTES AND TIPS
- Use a small potato like Yukon Gold, fingerlings or any other bite-size potato. No need to peel. Avoid baking potatoes like russets.
- There is no need to par boil the potatoes because they steam with the lid on them.
- I have also pan-fried potatoes without a lid with good results. But they will get tender faster with a lid.
- I prefer my 10-inch cast iron skillet, but a non-stick pan works well, too, and will probably use a little less oil. The key is a tight fitting lid. You can use a larger pan and more potatoes, they just need to fit in a single layer.
- Any combination of herbs will work, whatever you like or have. I really like rosemary and thyme, and also oregano, sage and parsley.
These skillet fried potatoes are so easy and crispy and make a great side dish for just about any dinner in no time. They’re also great for a weekend breakfast or brunch. xxo- Kelly🍴🐦
Looking for some more easy side dishes? Check out these quick and easy sides:
- Brussels Sprouts pan sautéed until caramelized with honey and Dijon mustard.
- Glazed Carrots easy stovetop recipe with honey and brown sugar.
- Baked Acorn Squash super easy with butter and brown sugar, perfect for fall and the holidays!
- Roasted Broccoli in the oven with garlic, lemon and Parmesan.
Crispy Skillet Herb Potatoes
- 12 ounces bite-size potatoes, unpeeled, cut in half like Honey Gold, Yukon Gold or any bite-size creamer
- 1-2 tablespoons light olive oil or vegetable oil
- Kosher salt and pepper
- 2 tablespoons finely chopped fresh herbs, such as thyme, oregano, rosemary, sage and/or parsley
- 1 small clove of garlic, minced
- 1 tablespoon butter
- Heat oil in a large cast iron or nonstick skillet over medium-high heat. Place potatoes flesh side down in a single layer, sprinkle with a little salt.
- Cover, turn heat down to medium and cook undisturbed for about 10 minutes.
- Uncover, turn potatoes and continue cooking and turning for another 5 to 10 minutes until uniformly brown and tender.
- Season with salt and pepper. Turn heat back up to medium-high and push potatoes to sides of the pan.
- Add butter to center of skillet, then the garlic and herbs. Stir 30 seconds or so until fragrant.
- Toss garlic and herbs with the potatoes to mix, and cook another minute or so. Taste for salt and serve immediately.
- The smaller the potato, the faster they cook.
- If using larger potatoes, quarter them into bite-size pieces.
- I eyeball the oil, you might need a little less oil in a nonstick pan, but you don't need more than 2 tablespoons.
- You can omit the garlic, and even the butter, if you like, and just go with the fresh herbs.
- I use an 10-inch well-seasoned cast iron skillet with lid.