Learn how to make stovetop skillet potatoes for a quick and simple side dish for guests or family. Stylish enough for a formal occasion while also being manageable for a weeknight meal.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 4 russet potatoes, peeled and thinly sliced
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped fresh oregano
- ¼ teaspoon paprika
- salt and pepper to taste
- 1 ½ tablespoons minced garlic
- ⅛ teaspoon cayenne pepper (Optional)
Instructions
- Heat butter and olive oil in a large skillet over medium heat. Arrange potato slices in a single layer on bottom of the skillet. Cook without stirring for 5 minutes, or until potatoes have begun to brown on the bottom.
- Sprinkle potato slices with thyme, parsley, rosemary, oregano, and paprika. Turn potatoes, and continue cooking for 5 minutes, or until tender. Turn off heat; sprinkle garlic and cayenne over potatoes. Lightly toss until garlic has softened, about 1 minute.
Nutrition Facts
| Calories | 230 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 8 mg |
| Dietary Fiber | 3 g |
| Protein | 5 g |
| Saturated Fat | 2 g |
| Sodium | 32 mg |
| Sugars | 1 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
Good recipe. I used dried herbs from my garden ( a blend of rosemary, sage, greek oregano, basil, and thyme ). Used a 10 inch cast iron skillet. All the potatoes didn’t fit, so I didn’t use them all. Forgot the paprika, I will use it next time. They came out great.
this dish turned out so well and was a great side for home fried chicken
We have had these potatoes twice and they are absolutely fabulous. My family HIGHLY recommends this recipe. It is absolutely delicious.
don’t overseason 🙁 this was delicioussss
I made it with the boys and we added a few sprinkles for extra taste and colour. The sprinkles mixed with the organic spices made the potatoes to die for. Would recommend adding sprinkles to anyone who wants a little colour in their life!
The first time I made this as written. The herbs were a little to over powering. I have made this several times since. I cut the herbs in half, dumped my potatoes in a large 12 in. skillet along with a couple of table spoons of olive oil and stirred to coat the potatoes. Mix all spices (just half of the amounts) in a small bowl and sprinkled them over the potatoes, stirred them again to coat all potatoes. Added garlic about way thru. I do double the garlic just because we do love garlic. It gave me a choice of making it my own. Thanks for this recipe!!
Made these as a side dish to a skillet pork chop/gravy recipe and it was all delish. Made no changes to the recipe other than using small white potatoes as that’s all I had on hand, and used garlic powder instead of crushed garlic. Sliced potatoes about 1/4 inch thick (left skins on). They came out beautifully browned and tender. Will make again!
easy and so good, we love garlic and potatoes a lot, will for sure make many times in future.
Started review and hit done before I was finished so I have two out there.Rated 4 stars as is because I feel u can leave skins on- less work and more nutrition with on. Because I mixed the spices and butter and olive oil and tossed potatoes right from the beginning feel the potatoes absorbed more of the spices. Used baby reds and halved or quartered- less work. This is a great base recipe and with the few modifications made it a five. We will make again for sure. Thanks for recipe.
Love! Big hit!
Pretty good! I needed a griddle I think…I didn’t get 3 potatoes worth into my skillet. And I liked the ones I cut thinner, but if I kept doing that I would have run out of room even faster. I kept the cayenne very light, added a bit more butter (probably more than I should have!), and used garlic powder. But they turned out good. I don’t make potatoes a lot, but I’ll try this again sometime,
I loved this! I made it as is the first time, but for the second, I added some chopped Conecuh sausage and a large pinch of cayenne pepper. It turned out fantastic. This is one of my new favorite recipes.
The only thing I would change is the Parsley, UGH!!! The potatoes are delicious.
make them all the time
Very tasty!
I loved the flavor combination and cooking technique. I used three small to medium white potatoes (my favs for everything but baking and French fries) which was enough to fill one 12 inch sauté pan 1 and 1/2 times. If you used idahos or another baking russet you would have way too much potato. All three potatoes were about the equivalent of 1 large Idaho russet. There are smaller russets on the market (think Prince Edward Island russets and some others). They would have about the size of my medium white potatoes. So perhaps that is what the author of the recipe had in mind . In any event I did in two batches up till adding the garlic. I combined both batches at the end and combined them and added the garlic. Oh yeah, the skins are light enough on the eastern white you don’t need to peel first . I would peel the tuffer skinned russet.
Excellent. So difficult to find a quick yet elegant potato recipe! Slice very thin and use a 12″ heavy bottomed nonstick skillet. I loved the fresh herbs but have subbed a proportionate amt of dried as well. I’ve even used peeled russets that were a little old and rubbery – couldn’t tell! Mine usually take (3) turns of 5 min ea. Thank you!!!
My family really enjoyed them, NO leftovers! I did not have paprika but they were still delicious.
The resulting dish was a mixture of burnt and raw slices of potato, most of which were over-seasoned.
Very tasty, but there’s no way to get 4 thinly sliced potatos in a single layer in one pan. We ended up frying in batches in a 12″ cast iron skillet then returning all to the pan with a little oil, the seasonings (using 1t dried thyme and parsley, and 1/4t dried rosemary and oregano), and the garlic. Really liked the flavor.
I was not pleased with this recipe. I followed it verbatim and my potatoes looked burnt and were not cooked all the way through. I didn’t like that it had you sprinkle all of the spices on one side. They stuck to the potato and once flipped they just burned. I will not be cooking this recipe again. I also don’t know what size skillet the person who made this recipe used but I bought four potatoes as it calls for and only used 2.5 because that many slices wouldn’t fit in a normal size skillet.