Skip to content

Herb crusted stovetop potatoes

August 3, 2013

Just wanted to check in with another potato recipe that I like to use post work-out. This one is basically my stovetop rosemary recipe, except with mixed Italian herbs.


1 lb potatoes
1-2 Tbsp cooking fat
1/4 tsp salt
1/4 tsp dried basil
1/4 tsp dried oregano
1/4 tsp dried thyme
1/4 tsp dried rosemary

(1) Peel potatoes and chop into 3/4″ pieces.
(2) Heat up a cast iron pan on medium-high heat. Add the cooking fat, then the salt and all the dried herbs once the fat is melted and distributed throughout the pan.
(3) Once the herbs become aromatic, add the potatoes evenly in the pan. Cover the pan and turn heat down to medium. Cook 6-7 minutes, until the bottoms of the potatoes are crispy golden-brown.
(4) Using a spatula, redistribute the potatoes and cover longer, until fully cooked, about another 5-8 more minutes. The spatula should easily penetrate the flesh of a potato piece when it is fully cooked.
(5) Cool slightly before eating.


Dai Dai


From → Recipes

Leave a Comment

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: