Herbed Potatoes

6 Reviews
ADD YOUR REVIEW
Photo: John Autry; Styling: Cindy Barr
Total Time
38 Mins
Yield
4 servings (serving size: about 2/3 cup)
By David Bonom
September 2010
RECIPE BY Cooking Light

Ingredients

  • 1 pound Yukon gold potatoes, peeled and cut into 1/2-inch chunks
  • 4 teaspoons olive oil, divided
  • 1/2 teaspoon butter
  • 2 garlic cloves, minced
  • 3/8 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 tablespoons small basil leaves
  • 1 1/2 tablespoons coarsely chopped fresh flat-leaf parsley

Nutritional Information

  • Calories 132
  • Fat 5.4g
  • Satfat 1.1g
  • Monofat 3.5g
  • Polyfat 0.7g
  • Protein 2g
  • Carbohydrate 20g
  • Fiber 1.9g
  • Cholesterol 2mg
  • Iron 0.4mg
  • Sodium 202mg
  • Calcium 10mg

How to Make It

Step 1

Place potatoes in a saucepan; cover with cold water. Bring to a boil. Remove from heat, and let stand 5 minutes; drain and pat dry with paper towels.

Step 2

Heat a large cast-iron or stainless steel skillet over medium-high heat. Add 2 teaspoons oil to pan; swirl to coat. Add half of potatoes; sauté 8 minutes or until lightly browned, stirring occasionally. Remove from pan. Repeat procedure with remaining 2 teaspoons oil and potatoes. Add butter and garlic to pan. Stir in reserved potato mixture, salt, and pepper; sauté 1 minute or until mixture is thoroughly heated and golden brown, stirring occasionally. Remove from heat; sprinkle with herbs.

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Ratings & Reviews

MarianRose's Review

jgrh52
September 30, 2013
N/A

okimadoki's Review

okimadoki
December 08, 2011
Followed the recipe and it was delicious. It was easy and I can't wait to make it again.

jgrh52's Review

karen0920
October 05, 2011
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.

ChrisVaughn's Review

MarianRose
September 19, 2010
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.

jelibeann's Review

jelibeann
September 10, 2010
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.

karen0920's Review

ChrisVaughn
August 24, 2010
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.
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