Crispy Pan Roasted Potatoes
Savor the perfection of these **Crispy Pan Roasted Potatoes**, a side dish that pairs golden-brown crunch with herbaceous aromatics for an irresistible flavor. Made with tender Yukon Gold or baby new potatoes, this recipe employs a simple parboiling technique to ensure fluffy interiors, while a cast iron skillet delivers that signature crispiness. Infused with the warmth of garlic, fresh rosemary, and optional thyme, these potatoes are elevated with a touch of paprika for a subtle smoky kick. Perfectly seasoned and ready in just 35 minutes, they’re a versatile addition to any meal, whether it’s a casual weeknight dinner or a festive holiday spread. Serve hot and enjoy the delightful combination of buttery richness and herbs in every bite!
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Recipe Information
Ingredients
- 500 grams Yukon Gold or Baby New Potatoes
- 3 tablespoons Olive Oil
- 1 tablespoon Unsalted Butter
- 2 cloves Garlic Cloves
- 1 teaspoon Fresh Rosemary (chopped)
- 1 teaspoon Fresh Thyme (optional)
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper
- 0.5 teaspoon Paprika (optional for extra flavor)
Instructions
Wash the potatoes thoroughly and cut them into even-sized pieces, about 1-inch chunks. Leave the skins on for added texture and flavor.
Bring a pot of water to a boil. Add a generous pinch of salt and the potatoes. Parboil the potatoes for 5-7 minutes until they are slightly tender but not fully cooked.
Drain the potatoes and allow them to cool for a couple of minutes. Use a clean kitchen towel or paper towel to gently dry the potatoes—this helps them crisp up better in the pan.
In a large, heavy-bottomed skillet (cast iron works best) over medium heat, heat the olive oil and butter until the butter melts and starts to foam.
Add the parboiled potatoes to the skillet in a single layer. Let them cook undisturbed for about 5-7 minutes, or until the bottoms are golden brown and crispy.
Flip the potatoes gently with a spatula to crisp the other sides. Continue cooking for another 10 minutes, flipping occasionally to ensure even browning.
While the potatoes are cooking, mince the garlic and chop the rosemary (and thyme, if using).
When the potatoes are nearly done, reduce the heat to medium-low and add the garlic, rosemary, and thyme. Stir gently to coat the potatoes in the aromatics.
Season the potatoes with salt, black pepper, and paprika (if using). Toss everything together until the potatoes are evenly seasoned.
Cook for an additional 2-3 minutes to allow the flavors to meld, then remove the skillet from heat.
Transfer the crispy pan-roasted potatoes to a serving dish and garnish with extra fresh herbs if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
211 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.1 g | 17% | |
| Saturated Fat | 3.3 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 486 mg | 21% | |
| Total Carbohydrate | 22.9 g | 8% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 0.9 g | ||
| Protein | 2.7 g | 5% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 24 mg | 2% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 542 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
