Garlic Roasted Potatoes Skillet
Baby potatoes smotherred with garlic and herbs, and pan-roasted until crispy and tender.
Servings: 6
Ingredients
- 1 lb baby gold or red potatoes thoroughly washed
- 3 tbsp olive oil divided
- 1 tsp kosher salt
- ½ tsp black pepper
- 1/2 tsp onion powder
- 3 garlic cloves minced
- 1 tsp chopped fresh thyme
- 1 tsp chopped fresh rosemary
- 1 tsp chopped parsley to garnish
Instructions
- Cut the potatoes in half lengthwise and place in a large bowl. Add in half of the oil, salt, pepper, onion powder, garlic, thyme, and rosemary. Mix well to coat.
- Heat a very large non-stick pan or skillet with a lid, over medium heat.
- Add the coated potatoes to the pan, and stir in 1/2 cup of water.
- Cover with the lid and cook until potatoes are tender, about 30-35 minutes (depending on their size, mine where medium), stirring halfway through. Check to see the tenderness after 15-20 minutes, and add more water if needed.
- Once the potatoes are tender, remove the lid and stir in the remaining oil.
- Increase the heat to medium-high and continue to cook the potatoes for 6-8 minutes, or until they start to get golden-brown.
- Garnish with chopped parsley and serve!
Notes
- Potatoes: Use any baby potatoes of choice. Thoroughly was the potatoes since you won't be peeling them.
- Oil: you may use any other oil of choice. Avocado oil is another great option.
- Herbs: We prefer that you use fresh herbs to bring out the flavor. But you can sub thee with dried herbs.
- If you prefer to roast these in the oven, you definitely can roast in a preheated oven at 400 F for 25-30 minutes or until they are crispy and fork-tender.
- Store leftovers in an airtight container in the fridge for 3-4 days. Reheat in the microwave when ready to eat.
Nutrition
Serving: 1cup | Calories: 124kcal | Carbohydrates: 14g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 393mg | Potassium: 331mg | Fiber: 2g | Sugar: 1g | Vitamin A: 19IU | Vitamin C: 16mg | Calcium: 15mg | Iron: 1mg