Crispy Herb Potatoes are the perfect side dish to serve during the holidays. Pairs well with steak, ham or prime rib. A great addition to any dinner party.
Preparation:
To cook:
Level: Easy
Ingredients
- 2 books Yukon Gold Potatoes
- 4 tablespoons Butter, divided
- 2 tablespoons Olive oil, divided
- 1 Onion, quartered
- 1-½ tsp garlic powder
- 2 teaspoons salt
- 1 teaspoon Black pepper
- Parsley, chives and/or rosemary to taste
Preparation
In a large saucepan, cover the potatoes with at least 1 inch of water. Bring to a boil. Bake 15 to 20 minutes or until easily pierced with a fork. Drain the potatoes. Once cool enough to handle, cut the potatoes into wedges (or bite-size pieces).
In a large skillet or cast iron skillet. Heat 1 tablespoon of butter and olive oil over medium-high heat. Add the onion wedges and cook until tender and the edges begin to brown. Remove to a plate.
Heat the remaining butter and olive oil in the skillet. Add cooked potatoes. Sprinkle with garlic powder, salt and black pepper. Stir to combine.
Cook the potatoes for 5 to 10 minutes, stirring occasionally, until all sides are browned and crispy. Add more butter or oil if needed.
Remove the pot from the heat and stir in the onions and optional herbs like parsley, chives and rosemary. Serve hot.
