Rosemary and Herb Fried Potatoes in Olive Oil

This is my original recipe that I've been making for years. If you know Potatoes Anna, just think of that, with a wonderful, fragrent twist. Hopefully you have all of the herbs growing in your garden.

• Ready In: 30 mins
• Serves: 1

Ingredients

• 1  large  red potatoes
• 2  tablespoons olive oil
• 1  teaspoon fresh rosemary, chopped
• 1⁄2 teaspoon fresh oregano, chopped
• 1⁄4 teaspoon fresh thyme, chopped
• 1⁄4 cup water

Directions

1. Wash, then slice your beautiful fresh Red Potato into 1/8 inch slices.
2. Put Olive Oil into a 12-Inch Skillet, and heat over med/high heat.
3. Add potato slices to skillet. Cover and reduce heat to med/low. Sautee potatoes for about 10 minutes, checking constantly to make sure they don't get too brown.
4. After about 10 minutes, when potatoes are brown on bottom layer, turn the whole layer.
5. Brown the underside just a couple of minutes till slightly brown. Add herbs and water.
6. Cover and cook till potatoes are tender.
7. Sometimes I end up with crispy parts, and sometimes I don't, but they are great either way.