Years ago, as part of my bridal shower gift, two of my amazing friends, Vickie and Laura, gave me the Bride and Groom cookbook by Williams Sonoma. This cookbook is chalk full of incredible crowd pleasers, including one for pan fried potatoes. I’ve doctored the original up and created potatoes that are so crispy and crunchy and flavorful, my husband can’t stop eating them when I make them.
Pan Roasted Herb Potatoes
- 4 potatoes, Yukon gold work the best but russet work also!
- 1-2 tbsp extra virgin olive oil
- 1 tbsp chopped fresh (has to be fresh!) rosemary or thyme, or a combination of both.
- Kosher salt and freshly ground black pepper
Preheat oven to 425.
Wash and scrub your potatoes. No need to peel them.
Slice the potatoes in half, then working on each half, chop into odd shapes and sizes. Toss with olive oil, your herbs, salt, and pepper and roast for 30 minutes, shaking he pan and flipping the potatoes halfway during cooking.
I love to serve these alongside a baked crispy chicken thigh and light spinach salad. Perfection!