The whole thirty can be tough, but since they brought white potatoes back these spuds have been my savior. They’re great as a side dish, to complete a dish, or as THEE dish.
Time: 30 minutes
- Yukon Gold Potato’s
- Dried Oregano
- Dried Parsley
- Garlic Powder
- Olive Oil
- Salt and Pepper
Equipment: Large Sauce Pan, Large Mixing Bowl, Large Frying Pan, Tongs, Strainer
- Wash and scrub your taters
- Cut your taters
- Fill the pot or sauce pan you are going to use with enough lukewarm water to cover the potatoes ( you can always add more water ~ WOOAHHHH ~ )
- Cut in half, cut the half in half, cut the quarter in half. Guess what! You have Eighths! MATH! Science! Potato!!
- Place your eighths into the lukewarm water
- Generously salt the water and gently stir the tots
- Place your pan on medium high heat and bring to a boil
- Boil the potatoes for about 10 minutes or until the potato has just softened (not a mush)
- Place your Skillit or Frying pan on the stove over high heat and coat the pan with olive oil
- Strain the potatoes and place in a large mixing bowl
- Coat the potatoes in olive oil
- Add spices and herbs ( oregano, garlic powder, parsley, paprika, and S&P)
- Mix the potatoes to evenly coat
- Your Pan should by gently smoking and ready to pan fry the potatoes to add a nice texture!
- Cook for 5 minutes, flip the potatoes with your tongs to cook the other side (to the best of your ability)
I ate these potatoes with salmon, pan fried avocado, and raw orange pepper. Topped off with a little lemon and parsley, BANG, TASTY!