Skillet Italian Herbed Country Potatoes
- Ready In:
- 2 cups potatoes, thinly sliced (white or red)
- 1⁄2 cup onion, sliced (small onion)
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 1 teaspoon rosemary, fresh, chopped
- 1 teaspoon sage, fresh, chopped fine
- 1 teaspoon thyme, fresh, chopped
- 1⁄2 teaspoon salt (or to taste)
- 1⁄4 teaspoon black pepper, freshly ground (or to taste)
- 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.
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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.
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!
RECIPE SUBMITTED BY
<p>My name is Rebecca, but my family and friends call me Becky. I am 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. We have a beautiful 5-year-old daughter and a 3-year-old son. I am amazed at how quickly our kids are growing and developing. I read a lot about and hold my own personal skepticism regarding the affects of additives such as preservatives, hormones, artificial colorings, artificial sweeteners, caffeine, allergens, etc. With the increasing number of children and adults with food allergies, I am suspicious that the last century of our nation's food industry improvements have contributed. I'm doing the best I can to protect my family from the risks, but it is difficult to avoid every additive. I have friends and family with food allergies and know how difficult it is to cope with food restrictions. I enjoy the challenge of cooking for those with food allergies but can't imagine making it an every-day affair.</p> 8727502"