Herbed Potatoes

Great side dish. I think it's worth doing in a cast iron skillet to get a good browning of the potatoes. Will definitely make again.

This recipe was excellent. I made it as printed in the magazine and it was a hit with my family. Served it with the spicy-honey glazed chicken thighs in the same issue, and dinner was quick and easy, and no special or exotic ingredients required. Will definitely be making this one again.

These were pretty good, but took longer than I felt was worth the final result. I would normally just roast potatoes for this type of recipe, which takes a while, but is more hands-off. I, unfortunately, did not have fresh herbs on hand, so I used dried. I will try it again in the future with fresh and see if that helps brighten the flavor.

I don't have a cast iron skillet, so I did the potatoes in a frying pan. I got tired of standing and stirring while I was trying to fix the rest of dinner. I put the potatoes on a baking sheet and roasted them for awhile, then dumped them back in the frying pan and finished with the butter and herbs. It was a big hit at my house.

Followed the recipe and it was delicious. It was easy and I can't wait to make it again.