Homemade Herbed Skillet Potatoes

These skillet potatoes are so yummy! I prepared these with baby carrots the first time and just with onions subsequently. These are delicious every time and so quick to prepare. Perfect to serve with roasted or grilled chicken/ shrimp/ tuna, you name it! Serve it as a weeknight dinner or for your cozy get-together events.

Make sure to use a big skillet so that the potatoes get evenly fried and cooked. You can use young sweet potatoes or russet or whatever you have at home. Just make sure to cut even equal pieces if you are using big potatoes. Many recipes call for boiling the potatoes first but I prefer the all in one method. The dish is prepared in two steps: 

First: Sautéing - ensures a nicely browned crust and also helps pop the aromas from the spices.

Second: Steaming –yields tender bites and also helps to cling the spices with the potatoes. 

If you however like a much simpler side dish of potatoes, then do look for my recipe Potatoes and Peas.

I would love to hear how the dish turned out for you. Post your comments and photos with my hashtag #lifewithoutalu

In other news, since now we have a cute little backyard, Debarshi decided to DIY a fire pit. Doesn’t this look nice?

I don’t have to tell you how cozy this is! We have been lighting it every weekend and we hope to do it a couple more times before it starts snowing and gets too cold to sit outside. 

Look at baby Prisha, she is so excited to see the fires just licking away the wood. She loved sitting outside even though I had her wrapped up in three layers, lol! 

Ingredients:

• Butter - 1 tablespoon
• Olive Oil - 1 tablespoon 
• Russet Potatoes - 2 medium, scrubbed, washed and cut into medium pieces
• Salt – to taste (about ½ teaspoon)
• Black Pepper – ½ teaspoon, freshly ground
• Garlic Powder – ½ teaspoon
• Parsley - ½ teaspoon dried or 1 tablespoon fresh, washed and chopped
• Thyme - ½ teaspoon dried or 1 tablespoon fresh, washed and chopped
• Red Onion – ¼ cup, chopped finely
• Baby Carrots – ½ cup (optional)

Directions: 

• Heat a large skillet over medium heat.
• Melt the Butter and add the Olive Oil to heat it up. 
• Arrange the Potato pieces (and Baby Carrots) across the bottom of the skillet in a single layer. 
• Cook without stirring for 5 minutes, or until the potatoes have begun to brown on the bottom.
• Add the Onion and the herbs (Parsley and Thyme) and seasonings (Salt, Black Pepper and Garlic Powder). Fry for another 5-7 minutes.
• Turn the Potatoes, sprinkle a tablespoon or two of water, mix, cover and continue cooking for 5-10 minutes, or until tender. 
• Once the potatoes are thoroughly cooked, turn up the heat to medium-high and turn around the vegetables so that the extra water dries out.
• Serve hot with roasted/ grilled beef, shrimp or chicken.

Other side dishes you may like:

• Roasted Vegetables Recipe
• Steamed Broccoli
• Corn on the Cob and Grilled Corn
• Southwestern Style Roasted Sweet Potatoes & Red Peppers
• Mashed Potatoes with Garlic
• Sweet Potatoes with Brown Sugar and Pecans
• Dr. D’s Smoked Ribs
• Perfect Grilled Steak