Baby potatoes infused with thyme and rosemary are sautéed to perfection in a skillet. I look for excuses to use fresh herbs in recipes in the summer when my deck is brimming with pots of rosemary, thyme, and basil. They add such amazing flavor to all the delicious ingredients of the season.
During the winter, I love to roast vegetables. Baby potatoes are featured in this sheet pan dinner. They are a wonderful treat in this side dish. When the weather turns hot, I shift to stovetop recipes. This recipe yields crispy, flavorful potatoes without turning on the oven.
Olive Oil: I love using olive oil for roasting and sautéing vegetables.
Butter: Combines with olive oil to add flavor and help the potatoes get beautifully browned.
Thyme & Rosemary: I love the combination of thyme and rosemary; it is the perfect complement to potatoes.
Baby Potatoes: Baby potatoes are found alongside their full-size counterparts in the grocery store. They are available bagged or packaged for convenience. We love the Little Potato Company. I typically use red or yellow varieties, both are delicious.
Salt & Black Pepper: Potatoes thrive with a bit of salt. I also love a generous sprinkle of freshly ground black pepper.
You will start by prepping your potatoes as well as collecting the chopping the herbs. To assure the potatoes are very tender on the inside, I give them a head start by microwaving for 2 minutes. Once cool to the touch, slice each potato in half.
Melt and swirl the oil and butter in a steel skillet.
Add the herbs and stir, allowing the herbs to get fragrant. Add the potatoes to the skillet. We like the potatoes crisp on the outside and very tender on the inside. Be sure to allow the potatoes to brown on one side before turning them. Once done, sprinkle with salt and pepper.
We have been enjoying these thyme rosemary baby potatoes with grilled chicken for an easy summer dinner.
Thyme Rosemary Baby Potatoes
- 2 tsp olive oil
- 1 tsp butter
- 1 tsp fresh thyme chopped
- 1 tsp fresh rosemary chopped
- ½ pound baby potatoes
- salt and freshly ground black pepper to taste
- Start by prepping the potatoes. I like to microwave the potatoes for two minutes to assure they get nice and tender in the skillet. Allow to cool, then slice the potatoes evenly in half.
- In a large steel skillet, heat the olive oil and butter over medium heat until the butter is melted.
- Add the chopped thyme and rosemary and stir. This will help infuse the thyme aroma into the oil.
- Arrange the potatoes in the skillet, with the cut side down, and cook over medium heat for about 10 minutes or until the potatoes are brown and crisp.
- Turn the potatoes over and cover the skillet with a lid. Continue cooking over medium heat for another 8 to 10 minutes, or until the potatoes are fork tender. Season with salt and pepper.
- Remove from skillet and serve.