These Skillet Fried Potatoes are slightly crispy on the outside and tender inside, savory and full of fresh herby flavor. This is a quick one-pan side dish made in about 30 minutes, that pairs great with many entrees, from meat dishes to vegetarian.
Why this Recipe Works
This skillet fried potatoes recipe is about to become your new go-to side dish this summer (serve it with Easy Veggie Burgers at your next barbecue). They’re a total hit for entertaining, and incredibly easy to make.
- These potatoes are soft and fluffy on the inside but golden and crisp on the edges.
- There’s no deep-frying in this recipe, which means you can dig into a potato side dish that’s actually good for you.
- No need to turn on the oven or heat up your house (but if you don’t mind the heat, you may love these Roasted Smashed Potatoes With Garlic And Parmesan)
- It’s easy to adapt with whatever fresh herbs you have on hand, so you can make this recipe all year long.
- These skillet fried potatoes pair with so many entrees, from meat dishes like Ground Turkey Kebabs to vegetarian and vegan mains like Roasted Cauliflower Steaks.
- This is a one-skillet recipe that comes together in about half an hour!
What Goes into this Rosemary Garlic Potatoes Recipe
Here are the ingredients to make these crispy skillet potatoes.
- Baby potatoes. I like to use fingerling potatoes for this recipe. Red or creamer potatoes will also work well. Make sure they’re well scrubbed first! You’ll also want to make sure you cut the potatoes all the same size so they cook evenly.
- Oil. You can use avocado or olive oil depending on your preferences.
- Garlic. Who doesn’t love the flavor of fresh garlic? Of course, if you’re out of the fresh stuff, you can substitute the cloves with a teaspoon of garlic powder.
- Fresh herbs. Use any of your favorite herbs, including rosemary, parsley, dill, oregano, and thyme. You can mix and match them however you like.
- Use another potato, including fingerling, baby red, Desiree, Dutch, Charlotte, King Edward, or a combination of these! Just make sure they’re from the baby family for even cooking. Here’s a handy guide to different kinds of potatoes.
- Use any fresh or dry herb. You can substitute 2 tbsp fresh chopped herbs with 2 tsp dry herbs.
- Make it cheesy by adding freshly grated parmesan or pecorino romano on top of the crispy potatoes. Cook for a few more minutes to melt the cheese. Other cheeses that work well include mozzarella, cheddar, Swiss or feta. And speaking of cheese, if you love it as much as I do, our cookbook is full of gooey, melty ways to eat more cheese.
- Use goose or duck fat instead of oil for a slightly richer flavor.
- Use vegetable stock instead of water to steam the potatoes and infuse them with more flavor. You can buy the stock at the store or make your own vegetable stock.
- Add bacon: cook chopped bacon in the skillet until rendered, then transfer to a paper towel-lined plate. Add the potatoes to the pan and cook in the bacon fat as directed in the recipe. When the potatoes are done, top with crispy bacon to serve.
How to Make This Easy Baby Potatoes Recipe
Here are the steps with photos to make this rosemary garlic potatoes recipe.
Start by washing your potatoes. Then use a sharp knife to cut them in half. Aim for 1/2-inch pieces.
In a large bowl, toss the potatoes with the oil, garlic and a pinch of salt and pepper, along with your fresh or dried herbs. Use your hands to coat the potatoes in the seasoning.
Meanwhile, heat a large skillet over medium heat. When the pan is hot, add the potatoes and 1/2 cup of water. Immediately cover the pan and cook for 15 to 20 minutes, until you can easily pierce the potatoes with a fork.
Finally, remove the lid and cook for another 8 to 10 minutes, until the potatoes are golden brown. Sprinkle the dish with more fresh herbs and serve hot!
What to serve with rosemary garlic potatoes?
All types of sausage work great (vegan, beef, pork, chicken or turkey). Slice and add it to the pan with the potatoes after you remove the lid so they brown together for a one-pan meal.
Or serve the crispy potatoes with baked salmon or chicken fritters. Tuna fritters are great too!
To make rosemary garlic potatoes in an air fryer:
1. Coat the potatoes with the herbs, oil and seasonings and place them in the air fryer basket.
2. Cook at 400°F (200°C) for 10 minutes.
3. Carefully stir or flip the potatoes and cook until they are golden and tender, around 8-10 minutes more.
1. Add the coated potatoes with water into your crockpot.
2. Cover the pot and cook on LOW for 4-5 hours or on HIGH for 2-3 hours, or until tender.
Note that cooking time depends a lot on the size of your potatoes but also on your crockpot. So, experiment and see what time works best for you.
- When preparing the potatoes, you want to cut them in half and have pieces of the same thickness. This will ensure even cooking. If some of the potatoes are bigger than others, try to cut them in thirds to get to an even thickness.
- Use a non-stick pan. Make sure you use a large pan that has a good non-stick coating. A good quality skillet is great too. You want it to be large to avoid overcrowding the pan. The potatoes will soften when cooked with water and the lid on, but if they’re crowded they won’t get that nice brown coat.
- If you don’t trust your pan to do the job, you could add a bit more oil than called for in the recipe.
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- Roasted Smashed Potatoes With Garlic And Parmesan – Recipe Video
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Skillet Fried Potatoes Recipe
- 1½ lb baby potatoes - thoroughly washed
- 3 tbsp olive oil - or avocado oil
- 1½ tsp sea salt - or to taste
- ½ tsp black pepper - or to taste
- 3-5 garlic cloves - minced or chopped
Any herbs of choice:
- 2 tbsp Chopped fresh rosemary
- 2 tbsp Chopped parsley - to garnish
- 2 tbsp Chopped dill - to garnish
- 2 tbsp Chopped oregano
- 2 tbsp Picked thyme
- Throughly wash and scrub the potatoes, then pat dry with a paper towel to absorb the excess moisture.
- Place the potatoes on a clean cutting board and cut in half lengthwise, then transfer into a large bowl.
- Add in the oil, garlic and a generous sprinkle of salt and pepper. Chop your preferred herbs and add them to the bowl with the potatoes.
- With your clean hands, toss well to coat.
- Heat a large non-stick pan or heavy-bottom skillet, over medium heat.
- Add the coated potatoes to the pan, and pour over 1/2 cup of water.
- Cover the pan with the lid and cook over medium heat, until the potatoes are fork-tender, 15-20 minutes.
- Check for doneness after about 12 minutes and add more water if needed.
- Once the potatoes are tender, remove the lid.
- Continue to cook uncovered until golden-brown, about 8-10 minutes, flipping halfway.
- Garnish with more freshly chopped herbs and enjoy!
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