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Herby Skillet Potatoes
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Description
Nothing fancy here folks! But who says it has to be fancy to taste absolutely delish? These potatoes are so easy to make and the perfect side to pretty much anything: roast chicken, bbq steak, grilled fish … the answer is Herby Skillet Potatoes!
The goose fat makes it completely indulgent, but if you don’t have that on hand, don’t worry about it and rock the olive oil! I suggest using a cast iron pan.
Ingredients
- ½ pounds Baby Potatoes (4 To 5 Potatoes Per Serving)
- 1 Tablespoon Goose Fat (or Olive Oil)
- 2 Tablespoons Fresh Herbs, Divided
- ½ teaspoons Salt
- ¼ teaspoons Black Pepper
Preparation
Preheat oven to 350ºF and place cast iron skillet in there to get hot.
Put potatoes in pot and of water and bring to boil. Boil for 5–7 minutes, just to soften a little bit. Drain.
To pot of potatoes, add goose fat, 1 1/2 tablespoons herbs, salt and pepper. With cover of pot on, shake about 10–15 seconds. Get some exercise in!
Carefully remove cast iron pan from oven. Empty potatoes into pan, making sure to scrape pot to get all the herby goodness onto potatoes. Cook for 20 minutes. Carefully remove pan from oven and press down lightly on potatoes with a fork (don’t mind if they look a little imperfect, those end up being the tastiest ones!). Flip and cook for an additional 15–20 minutes until golden brown. When done, sprinkle with remaining fresh herbs.
Note: If you aren’t using fresh herbs, substitute 2 teaspoons dried herbs.
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