Crispy Skillet Herb Potatoes

Easy skillet potatoes with fresh herbs and garlic, pan-fried until crispy on the outside and meltingly tender on the inside.

Course Side Dish

Cuisine American

Keyword crispy potatoes, herb potatoes, skillet potatoes

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings servings

Calories 123kcal

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.