Ingredients
Scale
- 2 pounds of baby potatoes, halved
- 3 tablespoons of olive oil
- 2 cloves of garlic, minced
- 1 teaspoon of paprika
- Salt and pepper, to taste
- Fresh herbs (rosemary and thyme), chopped
- 2 tablespoons of butter
Instructions
- Start by halving the baby potatoes to ensure even cooking. Heat up a generous drizzle of olive oil in a skillet over medium heat. Once the oil is hot, add the potatoes, cut side down. Allow them to cook until they start to turn golden brown and feel crispy on the outside.
- Once the potatoes are golden, add the minced garlic and seasonings. Stir in the paprika and sprinkle with salt and pepper to taste. Mix well to ensure each potato is evenly coated.
- Melt the butter in the skillet, allowing it to combine with the remaining oil and seasonings. Pour the garlic butter mixture over the potatoes, stirring gently to coat all the pieces evenly.
- Transfer the crispy potatoes from the skillet to a decorative serving plate. Garnish with freshly chopped herbs and enjoy!
Notes
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Reheat in a skillet to restore crispiness rather than using a microwave.
- These potatoes pair well with grilled meats, fish, or salads.
- Customize spices to your preference – add chili flakes for heat or other herbs for variety.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Skillet
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250 Kcal
- Sugar: 1g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg