These skillet rosemary potatoes are the perfect side dish! The potatoes are sautéed in a skillet to crispy yet soft perfection.
These skillet potatoes are an incredibly easy side dish to make for dinner. I love to make these when I have meat or fish baking in the oven. These potatoes use simple kitchen staples and do not require constant attention. This is great because you can focus on preparing another dish for dinner or get a head start on the dishes while your potatoes cook!
How to Make the Best Skillet Rosemary Potatoes
While the full recipe details are available below, here are some tips to make a great skillet potato side dish for dinner tonight!
Rosemary: I recommend that you use fresh rosemary for this recipe, although you can definitely make due with dried rosemary if that is all you have. If you are using dry rosemary, be sure to use a slightly smaller amount of the herb. This is because dried herbs have a more intense flavor. Reduce the amount of rosemary if it is dried. This ensures that it won't overpower the dish. To ensure the rosemary isn't too long in this dish, I recommend chopping before adding it to the pan.
Crisp the Potatoes: what makes these potatoes great is that they are crisp on the edges, yet nice and soft inside. To achieve this, you need to sear the potatoes at the beginning of the cooking process. Achieve this by heating the pan on high heat. Refrain from stirring the potatoes once they have been added to the pan. Wait for a few minutes to allow the potatoes to get achieve a beautiful brown on the side in contact with the pan. This will feel like it is longer than you are comfortable with. It's tough for me to give them enough time every time I make this! Once the potatoes have browned, you can toss them in the pan as much as you like!
The Secret Ingredient: the secret ingredient in these potatoes is yellow mustard! It does not overpower the dish and is actually difficult to pinpoint when you taste it. However, it adds the perfect punch to take these potatoes to a whole other level!
What to Serve with Your Skillet Potatoes
Here are some recommendations to build the best meal to complement your skillet rosemary potatoes!
1 lb baby potatoes, halved or quartered depending how large they are
1 tsp fresh rosemary
1 tbsp olive oil
1 tsp lemon juice
1/2 tsp yellow mustard
salt and pepper, to taste
In a large mixing bowl, toss all of the ingredients together, until the potatoes are well coated with the oil, lemon juice, and mustard.
Heat a large non-stick skillet on medium-high heat. Once the pan is hot, evenly pour the contents of the mixing bowl into the skillet. Let the potatoes brown on the side in contact with the pan, approximately 2 to 3 minutes. Stir the potatoes once they have browned on one side.
Reduce heat and cover the pan with a lid. Continue to cook, covered and stirring occasionally until the potatoes are browned on the edges and easily pierced with a fork, approximately 10 to 15 minutes.