Pan Fried Rosemary Potatoes

Momma T, those first two potato recipes look great! 

I love red potatoes for everything except baking (of course the good old Russet is great for that!).  They seem to have a very good texture for standing up to roasting and boiling.  Fresh herbs also boost the flavor so that they can complement almost any dish, from steak to eggs, pork to lamb.

Let's start with the ingredient list for the pan fried potatoes:

6-9 Red Potatoes depending on size (those pictured were the size of baseballs)

1/4 cup Extra Virgin Olive Oil

2 Tbsp. Butter

1/4 cup finely chopped Fresh Dill

1/8 cup finely chopped Fresh Rosemary

1/4 cup finely chopped Fresh Parsley (curly or flat leaf)

Kosher or Sea Salt to taste

Cracked Black Pepper to taste

10-12 inch Cast Iron Skillet (to my mind, nothing else works as well to carmelize the potatoes)

Dice the potatoes (skin on) to about 1/2 inch cubes.  Get them as uniform in size as possible, so they cook evenly.

Chop the herbs with a very sharp knife, being careful not to get your fingers in the way. Heat the cast iron skillet on top of the stove on Medium High heat.  Add the olive oil, butter, and 1/2 of each of the finely chopped herbs, some salt and pepper, and let it get hot, but not to the point of scorching the butter.

  Then add the diced potatoes in one layer in the bottom of the pan.  Let them cook until the first side carmelizes (turns golden brown), then turn them gently with a spatula or shallow slotted spoon. Let them cook until the second side is carmelized, add the rest of the herbs, and cook for another minute or two.  If they brown too quickly and the middle isn't done, you can transfer them right in the skillet to a 400*F oven to finish. They should be fork-tender.

Turn the potatoes out onto a brown paper bag-lined bowl (to absorb any excess oil), then plate and serve.  Here, they are paired with Grilled Boneless Ribeye (rare, of course!)/Creamy Horseradish Sauce and Steamed Broccoli.  Enjoy!