Skillet Potatoes with Butter & Herbs

By September 13, 2016

Start your potatoes in a hot oven, roasting and braising all at once in a buttery-herb bath. Finish on the stovetop for perfectly cooked potatoes, dressed, in less than 30 min.

 4 cups (1 quart) tiny taters (or equivalent small potatoes, like fingerling or red)
 2 cups water
 1/5-2 tbsp butter
 1/2 tsp salt
 1 tbsp each, minced: fresh sage, fresh rosemary, fresh thyme
 2 cloves garlic, minced
1

You'll need a stovetop & oven-safe skillet for this recipe, like a large cast-iron skillet. Set oven to 400.

2

Scrub potatoes and slice in half. Slice largest potatoes into quarters or thirds so they're roughly all the same size. Place in skillet. Pour water over the potatoes, then crumble on the butter, sprinkle the salt, herbs and garlic.

3

Place skillet into the oven for 25 minutes, stirring once.

4

Remove skillet and place on stovetop over high heat. Boil off all the water, stirring occasionally, so that all remains are perfectly cooked potatoes coated in a buttery-herb sauce.

5

If your potatoes are still a little undercooked, transfer to a serving dish and cover immediately with aluminum foil. Allow to rest for 5-10 minutes to steam. Serve warm.

Ingredients

 4 cups (1 quart) tiny taters (or equivalent small potatoes, like fingerling or red)
 2 cups water
 1/5-2 tbsp butter
 1/2 tsp salt
 1 tbsp each, minced: fresh sage, fresh rosemary, fresh thyme
 2 cloves garlic, minced

Directions

1

You'll need a stovetop & oven-safe skillet for this recipe, like a large cast-iron skillet. Set oven to 400.

2

Scrub potatoes and slice in half. Slice largest potatoes into quarters or thirds so they're roughly all the same size. Place in skillet. Pour water over the potatoes, then crumble on the butter, sprinkle the salt, herbs and garlic.

3

Place skillet into the oven for 25 minutes, stirring once.

4

Remove skillet and place on stovetop over high heat. Boil off all the water, stirring occasionally, so that all remains are perfectly cooked potatoes coated in a buttery-herb sauce.

5

If your potatoes are still a little undercooked, transfer to a serving dish and cover immediately with aluminum foil. Allow to rest for 5-10 minutes to steam. Serve warm.

Skillet Potatoes with Butter & Herbs

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