waxy potatoes

asy skillet potatoes seasoned with herbs and garlic for a delicious one-pan side dish. Creamy Yukon Gold potatoes are used for better texture and flavor.

Herbed Skillet Potatoes

baby Yukon gold potatoes (cut in half lengthwise)

extra virgin olive oil (divided)

salt

black pepper

shallots (½-inch dice)

garlic (thinly sliced)

unsalted butter

thyme

rosemary

parsley

In a medium-sized bowl combine potatoes with 2 tablespoons of olive oil, salt, and pepper.

Heat a large 12-inch cast-iron pan or skillet over medium heat. Add 2 tablespoons olive oil, then once hot, add shallots and saute until translucent, 2 minutes.

Add garlic and saute until fragrant, 1 minute.

Add potatoes to the pan, stir to combine.

Cover and cook until potatoes are tender, about 10 to 12 minutes, stirring halfway through.

Remove the cover and increase the heat to medium-high.

Cook the potatoes until lightly brown on the surface, stirring occasionally every few minutes, 5 to 7 minutes.

Taste and season with salt and pepper as desired.

Melt the butter in the pan and then turn off the heat.

Add the thyme, rosemary, and parsley, toss to combine.

Serve potatoes warm.

Julia Busuttil Nishimura&#8217;s herby fried potatoes are bursting with zing and verve thanks to the use of punchy Mediterranean flavours. Julia says: &#8220;My four-year-old named these, and they really are the best: the soft, fluffy potatoes have a crunchy, ragged exterior; the herby, salty topping is zingy; and they don&#8217;t require time roasting in the oven. I use small waxy potatoes as they tend to hold their shape.&#8221; This recipe is adapted from A Year of Simple Family Food by Julia Busuttil Nishimura (Plum £18.99). Or, try this neat variation on roast potatoes: crispy pan potatoes.

Best fried potatoes

waxy baby potatoes

capers,

parsley leaves

garlic clove

lemon

olive oil

Put the potatoes in a large saucepan of salted water and bring to the boil over a high heat. Cook for 20-25 minutes until the potatoes are tender but not falling apart, then drain well.

Meanwhile, roughly chop the capers on a board. Add the parsley leaves and continue chopping. Finally add the garlic and continue to chop until you have an almost paste-like mixture. Transfer to a bowl and add the lemon zest, then set aside (see Make Ahead).

Put the potatoes on a flat surface. Using something flat, such as a plate or the bottom of a pan, gently squash the potatoes. Don’t completely crush them – you want them to mostly hold their shape.

Heat the olive oil in a large frying pan over a medium heat, add the potatoes to the hot oil and fry for around 10 minutes, turning occasionally, until golden and crunchy. Scatter over the parsley mixture and gently move the potatoes around so they’re coated and the capers become a little crispy. Serve (see tip).

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Herbed Skillet Potatoes

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Top 2 waxy potatoes recipes from across the web

The most viewed waxy potatoes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Herbed Skillet Potatoes

Best fried potatoes

The most viewed waxy potatoes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine