Pan Roasted Baby Potatoes with Herbs


  • 2 1/2 lbs baby potatoes
  • 4 tbs olive oil
  • 4 tbs fresh thyme
  • 8 tbs chives, chopped
  • 5 tbs fresh parsley, chopped
  • Kosher salt and black pepper to taste
  • Halve the potatoes and cook in salted boiling water for 10 minutes.
  • Drain and leave the lid on for 1 minute to steam dry.
  • Heat the oil in a large skillet and fry the potatoes for 10 minutes using medium heat until golden brown.
  • While the potatoes are cooking, strip the leaves from the thyme and chop the chives and parsley.
  • Add the herbs to the potatoes and cook for 1 minute.
  • Season with salt and pepper.

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