Perfectly crisp pan-fried potatoes with just the right blend of herbs.
Crispy Baby Potatoes with Onions & Fresh Herbs
Author: Wolff Family
- 2 pounds baby potatoes (any color)
- 1 medium/small sweet onion or half of a large sweet onion
- Small sprig rosemary *about 1 teaspoon once finely chopped)
- A few sprigs of fresh flat leaf parsley (about 1-2 Tbsp. roughly chopped)
- Kosher or sea salt (a pinch)
- Fresh ground black pepper (to taste)
- 2 tablespoons olive oil
- Boil baby potatoes (whole with skins ON) in well salted water until tender (10-15 mins)
- Let potatoes cool enough to handle and then gently squish them down (like a pancake) leaving them intact, but letting the skins burst at the sides. (They should flatten to roughly ½ inch thick.) It’s best to use a flat bottomed cup or plate for this.
- Heat 1 tablespoon of oil in skillet over medium heat; add onion, rosemary and small pinch of salt. Sautee until rosemary becomes aromatic and onions are softened. Remove from heat and set aside.
- Add another tablespoon of olive oil to pan and increase heat to medium/high. Place potatoes in pan just 1 layer deep and sprinkle with a touch of salt. (Work in batches if necessary. You will probably need to do 2 batches). Let sear of one side for about 5-10 minutes, until golden brown and crisp. Flip and sear the other side as well.
- Once the potatoes are all seared place them on a serving platter, pour the onion/rosemary mix over the potatoes and then garnish with the parsley. Toss gently to combine everything and serve!
- Try it with sour cream!
- NOTE: if you do a smaller batch you can easily cook the potatoes in just one batch. In that case, only quickly cook the onions and leave them in the pan. Add the potatoes before the onion are completely soft. They will continue to cook as the potatoes sear. You can also do this without the onions and herbs, I just think that they go so well with potatoes!