Ingredients
Scale
- One-and-half pound mini potatoes, cut in half
- ½ cup olive oil, extra virgin, divided
- ½ cup shallots, diced
- Three garlic cloves, sliced
- One tablespoon butter, unsalted
- One teaspoon rosemary, freshly chopped
- One teaspoon thyme, freshly chopped
- One teaspoon parsley, chopped
- ½ teaspoon black pepper
- ¾ teaspoon kosher salt
Instructions
- Combine the potatoes with two tablespoons of olive oil in a bowl. Add some pepper and salt, then toss till the baby potatoes are evenly coated.
- Heat a large cast-iron skillet at medium and add two tablespoons of olive oil. Then, let it heat and sauté the shallots in it for about two minutes. Add the garlic and stir until it’s fragrant- about one minute.
- Put the potatoes in the pan and stir with the ingredients. Then cook covered for about ten to twelve minutes, by which the potatoes will be tender. Make sure to stir the spuds once about halfway through the time.
- Remove the lid and raise the heat to medium-high. Then, cook for about five to seven minutes, occasionally stirring until the potatoes are lightly brown.
- Adjust the seasoning and salt as desired, and when the potatoes are soft, melt the butter in the skillet. Then, turn the stove off, add the chopped herbs and toss in the skillet until adequately mixed. Serve warm.
If you want more guidance on cooking mini potatoes, another recipe can be found in this video.