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Crispy Garlic Butter Potatoes
5 minutes
20 minutes
Serves 4
Steps
- You can use peeled or unpeeled potatoes. Cut the potatoes in half, if using larger potatoes, chop in smaller pieces.
- Place the potatoes in a large pot and add hot water, about 5 cm/2 inch above the potatoes. Add 2 teaspoons salt. Cover and bring to a boil over medium-high heat, then reduce heat to a simmer. Cook about 20 minutes, until potatoes are soft or until knife-tender when testing for doneness. Drain.
- Heat a large skillet over medium, add oil and butter. Place the potatoes in a single layer, cut-side down. Cook for 5 minutes or until golden-brown and crispy. Turn, cook for 5 minutes more. Cook in 2 batches, if needed, don't overcrowd the skillet.
- Add black pepper, dried oregano, dried sage, garlic and onion powder, smoked paprika and 1/2 teaspoon salt. Stir and cook for 1 minute more. Finish off with freshly chopped parsley or thyme leaves. Serve!
Originally published at servingdumplings.com. Reproduced for personal collection.
