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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 pound yukon gold potatoes, peeled and cut into 1/2-inch chunks |
4 teaspoons olive oil, divided |
1/2 teaspoon butter |
2 garlic cloves, minced |
3/8 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1 1/2 tablespoons small basil leaves |
1 1/2 tablespoons coarsely chopped fresh flat-leaf parsley |
Directions:
1. Place potatoes in a saucepan; cover with cold water. Bring to a boil. Remove from heat, and let stand 5 minutes; drain and pat dry with paper towels.
2. Heat a large cast-iron or stainless steel skillet over medium-high heat. Add 2 teaspoons oil to pan; swirl to coat. Add half of potatoes; sauté 8 minutes or until lightly browned, stirring occasionally. Remove from pan. Repeat procedure with remaining 2 teaspoons oil and potatoes. Add butter and garlic to pan. Stir in reserved potato mixture, salt, and pepper; sauté 1 minute or until mixture is thoroughly heated and golden brown, stirring occasionally. Remove from heat; sprinkle with herbs.
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