Perfect Thyme Skillet Potatoes
Crispy halved baby potatoes pan-fried in olive oil and butter with fresh thyme, seasoned with salt and pepper.
Equipment
- 12 inch cast iron skillet
Ingredients
Ingredients
- 2 tablespoonsolive oil
- 2 tablespoonsbutter unsalted
- 1 tablespoonfresh thyme chopped
- 2 poundbaby potatoes cut in half
- 1/2 teaspoonsalt or to taste
- 1/4 teaspoonpepper or to taste
Instructions
Instructions
- Heat a large 12-inch skillet over medium heat.
- Add 2 tablespoons olive oil and 2 tablespoons unsalted butter to the skillet and heat until the butter melts and the oil is hot but not smoking.
- Add 1 tablespoon chopped fresh thyme and stir to infuse the oil.
- Arrange 2 pounds baby potatoes (cut in half) in the skillet in a single layer with the cut sides down; avoid overcrowding (cook in batches if necessary).
- Cook undisturbed over medium heat for about 10 minutes, until the cut sides are brown and crisp.
- Turn the potatoes over and sprinkle evenly with ½ teaspoon salt and ¼ teaspoon pepper.
- Cover the skillet and continue cooking over medium heat for another 8 to 10 minutes, or until the potatoes are fork-tender.
- Remove from heat, transfer the potatoes to a serving dish, and serve.
Notes
I used aLodge brandcast iron skillet for this recipe.
You can store your thyme potatoes for up to 1 week in a sealed airtight container. Cooked potatoes also freeze really well too! If you store them in an airtight container they will last in the freezer from 10 – 12 months.
You can store your thyme potatoes for up to 1 week in a sealed airtight container. Cooked potatoes also freeze really well too! If you store them in an airtight container they will last in the freezer from 10 – 12 months.