Pan Roasted Baby Potatoes With Herbs

Pan Roasted Baby Potatoes With Herbs


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Tasty and super easy! Fresh potatoes go beautifully with green vegetables of the season.

  • 2 1/2 Pounds Baby Potatoes
  • 4 Tablespoons Olive Oil
  • 4 Tablespoons Fresh Thyme
  • 2 Tablespoons Fresh Rosemary
  • 8 Tablespoons Fresh Chives
  • 5 Tablespoons Fresh Parsley
  • 1 Teaspoon Kosher Salt
  • 1/2 Teaspoon Freshly Ground Pepper
  1. Halve potatoes and cook in salted boiling water 10 minutes. Drain and leave lid on 1 minute to steam dry.
  2. Heat olive oil in large-size skillet and fry potatoes 10 minutes on a medium heat until golden brown.
  3. While potatoes are cooking strip leaves from thyme and rosemary springs. Chop chives and parsley. Add herbs to potatoes and cook 1 minute. Season with kosher salt and pepper.
  4. Transfer to serving bowl and serve warm.
  5. Serves 4
  6. Prep Time: 15 Minutes Cook Time: 21 Minutes Total Time: 36 Minutes
  7. "Work With What You Got!"
  8. © Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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