Herbed Brunch Potatoes
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Ingredients:
- 2 lbs. fingerling or baby Yukon Gold potatoes, halved lengthwise
- 3 tbsp Herbes de Provence Olive Oil
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp paprika
- ½ tsp garlic powder (if not using Garlic Olive Oil)
- Salt and freshly ground black pepper, to taste
- Fresh rosemary or parsley, chopped (for garnish)
Instructions:
- Heat a large skillet over medium heat and add a generous drizzle of olive oil.
- In a large bowl, toss the potatoes with olive oil, oregano, thyme, paprika, garlic powder, salt, and pepper until evenly coated.
- Once the skillet is hot, add the potatoes in a single layer (cook in batches if needed to avoid overcrowding).
- Cook for about 10–12 minutes, stirring occasionally, until the potatoes are golden brown and crispy on the outside and tender inside.
- Transfer to a serving plate, garnish with chopped herbs, and serve warm.