Skillet Italian Herbed Country Potatoes

"This is a quick and easy potato side dish, which is my husband's most requested. This recipe can be modified, using many different combinations of herbs and spices, to accompany any meal. The recipe calls for fresh herbs, but one could substitute dried herbs as well. Just remember when using dried herbs, use half the amount called for in a recipe."
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Ready In:




  • In a large non-stick skillet over medium heat, melt butter and olive oil together.
  • Add the remaining ingredients to the skillet. Stir until potatoes are evenly coated with spice mixture and onion slices are evenly distributed.
  • Cook covered on medium heat for 15 minutes, tossing and turning the potatoes every few minutes.
  • Potatoes will be done when slightly browned and fork-tender.

Questions & Replies

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  1. awesome, thats all I have to say, I did however add basil and oregano to the potatoes.thanks for posting
  2. These potatoes were a nice change for us. I didn't have any sage so, I used a bit of herbes de provence that I had in my cupboard. The flavors meshed nicely. I liked that these potatoes weren't too crispy nor too soggy. I will definitely make these again and experiment with different spices. My man usually eats his taters with ketchup but, he said these had enough flavor by themselves. Thank you for sharing a new recipe that will allow us to have more variety with our potatoes.
  3. Very good. Served as a side to 3-Ingredient Pan-Simmered Italian Boneless Pork Chops Recipe #373334. I used fresh parsley, garlic, dried rosemary, and italian herb seasoning because that's what I had on hand. I cut the potatoes very thin - next time I'll make them a little thicker. Thanks for sharing!
  4. Really liked this one! Served it with flounder and a baked veggie side dish. Had to use canned sliced potatoes, which made this even quicker. Will make this one again! Thanks for sharing.
  5. As promised, a quick and easy recipe, which was exactly what I needed - very tasty and went well with Recipe#306551. Thanks for posting - made and enjoyed for Aussie/NZ Recipe Swap #17.


<p>My name is Rebecca, but my family and friends call me Becky. I am&nbsp;33 years old and live in Rochester, New York, USA. I am a life-long resident of Western New York and can't say as I'd ever want to live anywhere else. I grew up on a small dairy farm in rural Western New York and love country living. Although my husband and I live in a suburb right now, we hope someday to move back to our roots and live a peaceful country life. <br /><br />My husband and I have been married for 10 years.&nbsp; We have a beautiful 5-year-old&nbsp;daughter and a 3-year-old&nbsp;son.&nbsp;&nbsp;I am amazed at how quickly our kids are&nbsp;growing and developing.&nbsp; I read a lot about and hold my own personal skepticism regarding the affects of additives such as&nbsp;preservatives,&nbsp;hormones, artificial colorings, artificial sweeteners, caffeine, allergens, etc.&nbsp; With the increasing number of children and adults with food allergies, I am suspicious that the last century&nbsp;of our nation's food industry improvements have contributed.&nbsp; I'm doing the best I can to protect my family&nbsp;from the risks, but it is difficult to avoid every additive.&nbsp; I have friends and family with food allergies and know how difficult it is to cope with food restrictions. I enjoy the challenge of&nbsp;cooking for those with food allergies but can't imagine making it an every-day affair.</p> 8727502"
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