Herbed Brunch Potatoes

Herbed Brunch Potatoes at The Little Shop of Olive Oils

If you are looking for an easy side dish that feels just right for brunch, these Herbed Brunch Potatoes are a wonderful one to make. They turn out golden on the outside, tender inside, and full of savory flavor.

What makes them especially good is the use of Herbes de Provence Olive Oil, which gives the potatoes a soft herb flavor that works beautifully with oregano, thyme, and paprika. It is a simple recipe, but it brings so much to the table.

At The Little Shop of Olive Oils, I love recipes like this because they are easy to make, easy to serve, and go with just about everything. These crispy brunch potatoes are perfect alongside eggs, quiche, breakfast sandwiches, or even as part of a relaxed weekend lunch.

If you want a dependable brunch potato recipe that is flavorful, comforting, and always welcome on the plate, this is one to keep close by.

Herbed Brunch Potatoes

These Herbed Brunch Potatoes are crispy, golden, and full of savory flavor with Herbes de Provence Olive Oil, oregano, thyme, and paprika. They make an easy and delicious side dish for brunch, breakfast, or a cozy weekend meal.

Author
Tracey Wilkinson
Prep Time
10 minutes
Cook Time
12 minutes
Servings
4-6 servings
Category

Side Dishes

Ingredients

  • 2 lbs. fingerling or baby Yukon Gold potatoes, halved lengthwise
  • 3 tablespoons Herbes de Provence Olive Oil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder (if not using Garlic Olive Oil)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Fresh rosemary or parsley, chopped, for garnish

Directions

  1. Heat a large skillet over medium heat and add a generous drizzle of olive oil.
  2. In a large bowl, toss the potatoes with Herbes de Provence Olive Oil, oregano, thyme, paprika, garlic powder, salt, and pepper until evenly coated.
  3. Once the skillet is hot, add the potatoes in a single layer, working in batches if needed to avoid overcrowding.
  4. Cook for 10 to 12 minutes, stirring occasionally, until the potatoes are golden brown and crispy on the outside and tender inside.
  5. Transfer to a serving plate.
  6. Garnish with chopped fresh rosemary or parsley.
  7. Serve warm.

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