Garlic Herb Skillet Potatoes Recipe
Is there any vegetable as versatile, or as comforting to eat, as the humble potato? We don't think so. And, out of the wonderful variations of potato side dishes, we think that this perfectly-seasoned garlic herb skillet potato recipe is a real winner. Recipe developer Jennine Rye's recipe creates beautifully-golden, crispy, buttery potatoes that melt in your mouth, and make for a deliciously satisfying accompaniment to almost any meal.
The problem with most skillet potato recipes is that you are expected to parboil the potatoes before frying them. This recipe saves you the hassle of parboiling, and the extra washing up that goes along with it. All you need to do is slice the potatoes thinly, and make sure to keep the temperature of the skillet at medium heat. This way, the inside of the potatoes will be cooked through and fluffy, and the outside of the potatoes will end up beautifully golden and crisp.
This garlic herb skillet potato recipe is a show-stealing side dish that can be served any time of day, and how many recipes can you think of that could be eaten for breakfast, lunch, or dinner? From a breakfast hash, to a perfect accompaniment for a juicy steak, this skillet potato recipe will soon become a firm family favorite.
Gather the ingredients for this garlic herb potato recipe
To make this garlic herb skillet potato recipe, first you will need to gather the ingredients. You will need potatoes, cooking oil, dried herb mix, powdered garlic, butter, salt, and pepper.
To make the most of this recipe, you will want to use the right kind of potato; not just any potato will suffice. We recommend Yukon gold or russet potatoes as the perfect type of potato for frying in a skillet. This is due to their unique textural balance between starchy and waxy, which results in golden, crispy outsides with perfectly-cooked, fluffy centers.
Slice the potatoes
To help the potatoes cook quickly and evenly, they will need to be sliced thinly. Using a sharp knife, cut the potatoes into discs roughly ⅓-inch thick. You can peel the potatoes beforehand if you choose, however the recipe works just as well with the potato skins intact. Then, heat up the cooking oil in a large pan over medium heat until the oil begins to shimmer.
Fry the potatoes
When the oil is hot, it is time to add the potato slices to the skillet. Depending on the size of your pan, it may be necessary to cook the potato slices in batches. Once the potato slices have been laid out, add the dried mixed herbs to the pan, along with salt and pepper to taste. Then, leave the potato slices to gently fry for 8 to 10 minutes, occasionally checking the color underneath. When the potatoes are golden and crisp, flip them over, and allow them to cook for another 8 to 10 minutes on the other side.
Add the garlic and butter
Once the potato slices are golden and crisp on both sides, stir in the garlic powder to evenly coat the potatoes. When they are coated, and the garlic is becoming fragrant, add the butter to the skillet, allow it to melt, then let the potatoes fry for 1 to 2 minutes in the garlic butter. The herby garlic skillet potatoes are now ready to be served. Although best enjoyed hot and fresh for maximum crispiness, any leftovers can be stored in the fridge, and reheated in the oven to restore their original crunchy coating.
- 12 ounces potatoes
- 2 tablespoons cooking oil
- Salt and pepper, to taste
- 1 teaspoon dried mixed herbs
- ½ teaspoon garlic powder
- 1 tablespoon butter
- Using a sharp knife, cut the potatoes into round slices, roughly ⅓-inch thick.
- Heat up the oil over medium heat in a large pan; depending on the size of your pan, this may need to be done in batches. Add the potato slices, season them with salt and pepper, and add the dried herbs to pan.
- Cook the potato slices for 8 to 10 minutes on one side, until the bottoms are golden brown and crispy, and then flip the slices of potato over using a spatula, and cook them for another 8 to 10 minutes on the other side.
- When the potatoes are crispy and golden, stir the powdered garlic into the potatoes, then add the butter, and fry everything together for another 2 minutes, until the butter is melted and the potatoes are coated. Serve warm.
| Calories per Serving | 156 |
| Total Fat | 10.0 g |
| Saturated Fat | 2.4 g |
| Trans Fat | 0.1 g |
| Cholesterol | 7.6 mg |
| Total Carbohydrates | 15.5 g |
| Dietary Fiber | 2.1 g |
| Total Sugars | 0.7 g |
| Sodium | 224.5 mg |
| Protein | 1.9 g |
