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Pan-Roasted Potatoes with Herbs
Vegetables & Side Dishes

A quick and tasty accompaniment to any meat dish, these potatoes are done in a frying pan atop the stove. You can also bake them in a regular or convection oven (425°F for about 30-35 minutes in a regular oven, or 20-25 minutes for convection).

Potatoes - small red or Yukon gold
Olive oil
Fresh herbs - thyme, rosemary, oregano, basil

Cut potatoes into quarters (or slices if you wish) and put into plastic zipper bag. Pour 3-4 Tablespoons of olive oil over the potatoes and add a big handful of fresh chopped herbs. At this point, you may refrigerate for several hours until you are ready to fry or bake.

Pour mixture into frying pan and sauté over medium flame for five minutes, browning all sides of the potatoes. Turn the heat down and cover, cook until potatoes are done.

Pan-Roasted Potatoes

For the same dish with a twist, adapted to campfire cooking, click here.