Recipe by Beeaditude
"Serve as a side dish for company or family. Sophisticated enough for an event, but easy enough for a weeknight dinner.
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russet potatoes, peeled and thinly sliced
chopped fresh rosemary
chopped fresh thyme
chopped fresh oregano
chopped fresh flat-leaf parsley
salt and pepper to taste
1 1/2 tablespoons
These potatoes were absolutely fabulous!!!!! I followed the recipe to the tee and did not change anything! I have made many a pan of sauteed potatoes but this dish by far is the BEST!!!! The fresh herbs and paprika just kicked it! love love love Ty for a great recipe. I served it with Chicken Picatta and steamed brocolli. FABULOUS!!!
This was just ok for me. It was hard to follow the directions since my 4 potatoes could not be layered in a single layer in the bottom of even the largest pan I have. I also thought there was too much herbs for the amount of potatoes. Mine were covered and you could barely taste the potato. I would use less spices next time.
These potatoes turned out really well, I did cut back on the fresh herbs and used a little white pepper.
I left the skin on my potato, and just used one large one (i didn't want more than one layer of potatoes in the bottom). My husband loved these.
These potatoes were simple & delicious!! I had the herbs growing in my garden. They are not too "herby" Very good! Thank you for posting!
I made it lower sodium and lower fat but basically the same ingredients other wise.Great breakfast spuds! Thankyou
This recipe is fantastic! I absolutely loved it. Wish I would have cooked up some more! :) The only thing I didn't follow was peeling the potatoes. They were so thinly sliced though, I don't think it made a difference whatsoever! I will definitely be making this recipe again and again...and soon!
These were so yummy, but I made them with only thyme and garlic, and a little red pepper sprinkled on top. The list of ingredients seems like herb overkill. I also used unpeeled red potatoes, which I think are way better, plus the skin is good for you. It's unnecessary to "lay the slices across the bottom of the skillet in a single layer," that takes forever and you'll probably need multiple skillets if you're cooking for a bunch of people. Just dump a reasonable amount of slices in, spread them out as much as possible, stir and make sure they're all coated with the melted butter/oil, maybe add a small dollop of butter to the top and then simply cover the skillet. Turn them every once in a while til they're done, works for me every time.
* Percent Daily Values are based on a 2,000 calorie diet.
Garlic Herb Skillet Potatoes
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 230
** Calories from Fat: 59
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