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Title: Quick Skillet Potatoes With Herbs
Categories: Potatoes
Yield: 2 Servings

2 md Yukon Gold potatoes (12 oz)
3 tb Olive oil; divided
Salt
Black pepper; freshly ground
1 1/2 tb Fresh herbs; chopped

Microwaving potatoes instead of parboiling them makes skillet-sauteed
potatoes even quicker to fix.

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 tb 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 tb 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 tb 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.

Recipe by Terry Boyd

Recipe FROM:
<https://blue-kitchen.com/2015/01/28/quick-skillet-potatoes/>

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