Pan Fried Potatoes with Herbs are buttery, savory, and the perfect weeknight dinner side. They take under 30 minutes to make and pair well with just about everything. All you need are small waxy potatoes, herbs, garlic, salt and pepper, and olive oil to make this one-pan side dish.
Pan Fried Potatoes with Herbs is an approachable and delicious recipe. It is vegan, gluten-free, and dairy-free, so it can accommodate those with dietary restrictions. Within 30 minutes, you will have a savory side dish to go with fish, chicken, steak, and more.
These easy fried potatoes are perfect for a weeknight meal at home, breakfast, or even as a topping for a salad. They also taste great when dipped in our Spicy Mayo Sauce. If you have a large group, just double or triple recipe to serve lots of guests and even have leftovers.
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Do I Need to Boil the Potatoes First?
There is no need to boil these potatoes before you fry them. In lieu of boiling the potatoes to cook them through, opt for a fitted lid to cover the frying pan with. This will make the potatoes release moisture inside the pan and cook the potatoes through. Plus, you'll have one less pot to clean!
Key Ingredients
- Potatoes - Use waxy potatoes that are low in starch and high in moisture. You can use fingerling, red, purple, blue, or Yukon potatoes (even russet potatoes will work).
- Extra Virgin Olive Oil - A flavorful fat to cook the potatoes in.
- Garlic - Provides the classic aroma to the dish.
- Parsley - Adds an earthy and spicy touch.
- Thyme - Provides minty and slightly lemony flavors.
- Rosemary - Adds a peppery and piney flavor.
How to Make Pan Fried Potatoes
- Toss potatoes - In a mixing bowl, toss the potatoes in 2 tablespoons of olive oil, salt, and pepper.
- Cook garlic - Heat a skillet over medium heat and add the remaining 1 tablespoons of olive oil. Once the olive oil heats, add garlic and cook until fragrant, about 1 minute.
- Pan-fry potatoes - Add the potatoes to the pan and cover the skillet with a lid. Cook the potatoes for about 12-15 minutes until tender on the inside, stirring halfway through.
- Make potatoes crispy - Remove the lid and turn the heat up to medium-high. Cook the potatoes for an additional 5 minutes, or until the potatoes become golden brown and crispy.
- Season potatoes and serve - Remove from heat and toss with herbs. Then serve warm if eating as a side or at room temperature if serving as a salad topping.
Substitutions
- Garlic powder - If you prefer a lighter garlic flavor, you can season with garlic powder instead of garlic cloves.
Variations
- Bacon - Fry chopped bacon with potatoes if you want to add crispy flavor crystals
- Spicy - Add red chili flakes or smoked paprika to imbue heat to the dish.
- Onions - Sauté onions before adding the potatoes to add the classic sharp flavor.
- Basil - Fresh torn basil adds a brightness to the dish.
Equipment
This pan fried potatoes recipe requires just a few kitchen essentials, all of which you can use for many other common recipes. You will need tongs or a wooden spoon and a nonstick skillet such as a cast iron skillet or stainless steel skillet, so the potatoes cook evenly. You can even use a braiser or a dutch oven.
How to Store Pan Fried Potatoes
If you have leftover skillet fried potatoes, store them in an air-tight container in the refrigerator and reheat them in a skillet over low-medium heat with a tablespoon of olive oil to maintain the crispy texture.
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📖 Recipe
Pan Fried Potatoes with Herbs
Equipment
- 1 Tongs
Ingredients
- 1 lb potatoes
- 3 tablespoon olive oil
- 1 teaspoon kosher salt
- 1 teaspoon fresh ground black pepper
- 4 garlic cloves sliced
- 3 tablespoon parsley minced
- 1 sprig thyme minced
- 1 sprig rosemary minced
Instructions
- Toss potatoes - In a mixing bowl, toss the potatoes in 2 tablespoons of olive oil, salt, and pepper.Â1 lb potatoes, 3 tablespoon olive oil, 1 teaspoon kosher salt, 1 teaspoon fresh ground black pepper
- Cook garlic - Heat a skillet on medium heat and add the remaining 1 tablespoons of olive oil. Once the olive oil heats, add garlic and cook until fragrant, about 1 minute.Â3 tablespoon olive oil, 4 garlic cloves
- Pan-fry potatoes - Add the potatoes to the pan and cover the skillet with a lid. Cook the potatoes for about 12-15 minutes until tender on the inside, stirring halfway through.
- Make potatoes crispy - Remove the lid and turn the heat up to medium-high. Cook the potatoes for an additional 5 minutes, or until the potatoes become golden and crispy.Â
- Season potatoes and serve - Remove from heat and toss with herbs. Serve warm if eating as a side or at room temperature if serving as a salad topping.3 tablespoon parsley, 1 sprig thyme, 1 sprig rosemary
Notes
- If you do not have fresh herbs, dried herbs are fine. You can also substitute for herb de Provence.
- Refrigerate leftover potatoes in an air-tight container then reheat them in a skillet over low-medium heat with a tablespoon of olive oil to maintain the crispy texture.
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