Quick Skillet Potatoes with Herbs
Microwaving potatoes instead of parboiling them makes skillet-sautéed potatoes even quicker to fix.
Servings 2 can easily be scaled up
Ingredients
- 2 medium Yukon Gold potatoes, about 12 ounces
- 3 tablespoons olive oil, divided
- salt and freshly ground black pepper
- 1-1/2 tablespoons chopped fresh herbs (I used chervil)
Instructions
- Scrub potatoes, but don’t peel them (or do peel them, if you wish). Cut into chunky, bite-sized pieces. Place in a microwave-safe dish, add 1 tablespoon of water, partially cover with a lid or waxed paper and microwave for 3 minutes.
- Drain and let cool slightly—a few minutes will do. Place in a large bowl and blot dry with a paper towel. Drizzle 1 tablespoon of oil over the potatoes, season generously with salt and pepper and toss to coat potatoes. (The oil will help the seasonings stick to the potatoes and help the potatoes brown more evenly.)
- Heat remaining 2 tablespoons of oil in a nonstick skillet large enough to hold potatoes in a single layer, over a medium flame. Give the pan plenty of time to get hot, then add the potatoes.
- Cook, stirring occasionally, until potatoes are nicely browned and crisp on the outside, 7 to 9 minutes. Be careful to make sure all surfaces of the potatoes get a chance to brown. I used a pair of wooden spatulas to turn them individually, as needed.
- Transfer cooked potatoes to a bowl with a slotted spoon and gently toss with fresh herbs. Adjust seasonings with salt and pepper, as needed, and serve.
Kitchen Notes
Some thoughts on herbs. We just happened on the chervil and thought it sounded good. A member of the parsley family, this mild herb with undertones of anise is often used in French cuisine. Italian parsley is another good choice, as are fresh thyme, tarragon, oregano, dill or rosemary (add this to the pan halfway through cooking the potatoes). Each will of course add its own distinctive flavor.
For dried herbs, try tarragon, thyme or oregano. Use 1/3 to 1/2 as much as you would with fresh and add it when you put the potatoes in the pan. This will allow the dried herbs time to share their flavors and soften a little. I would not use dried rosemary—the needles will remain stubbornly stiff and crunchy.