Garlic Herbed Potatoes
This tasty red potatoes recipe cooks up quick and easy. Smothered in herbs and browned to a golden perfection. Serve them with a side of ranch or any dip, or just eat them straight out of the skillet. I boil the potatoes first till they are just tender. Then chill overnight. You can store the ready potatoes in the fridge till you are ready to cook them up in the skillet. They key is to saute lots of garlic in olive oil, then adding the potatoes into the toasted garlic. Then smothering the potatoes in herbs and sauted till golden brown. I cook these up and the pan of potatoes is usually devoured within minutes!
Small Red Potatoes (about 15) Olive Oil
2 tsp Minced Garlic
5 tsp Herbal Seasoning Blend
(I use Costcos Kirkland Brand No Salt Herbal Seasoning)
Sea Salt to taste
1. PRE BOIL POTATOES: Boil the red potatoes till JUST TENDER. Don’t over boil. Drain and allow to cool. Though not critical, I find cooling the potatoes in fridge overnight produces better potatoes.
2. SAUTE GARLIC: In a large skillet, heat a fair amount of olive oil. Add minced garlic. I use a commercial jar of pre-minced garlic for ease. Brown garlic till it is toasted to a golden color. This adds a full flavor to the garlic.
3. ADD POTATOES and HERBS: Add potatoes to the skillet. I then take my spatula and chop the potatoes in half in the skillet while they are browning. Smother the potatoes with the herbal seasoning. Don’t by shy. Do not over stir the potatoes. Allow to brown for a few minutes, then turn. Repeat till potatoes are browned. Add sea salt to taste and serve with a side of ranch.
Note: I use Costcos KIRKLAND BRAND ORGANIC NO-SALT SEASONING. It is incredible. But, you can use a variety of herbs. Try rosemary, sage, italian herbs. But always use garlic as the base. Experiment. The key is to add lots of herbs, and then to allow the potatoes to brown without over stirring