Small Potatoes with Garlic and Herbs: A Simple and Flavorful Side Dish

Wash and scrub the small potatoes thoroughly. Cut them in half or quarters if they are larger, ensuring even-sized pieces for uniform cooking.

Boil the Potatoes:

Place the potatoes in a large pot and cover with water. Add a pinch of salt. Bring to a boil and cook for about 10-12 minutes, or until the potatoes are fork-tender. Drain and set aside.

Sauté the Garlic and Herbs:

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant, being careful not to burn the garlic.

Add the fresh thyme and rosemary, stirring to combine.

Toss the Potatoes:

Add the boiled potatoes to the skillet and toss to coat them in the garlic and herb mixture. Cook for an additional 5-7 minutes, allowing the potatoes to crisp up slightly and absorb the flavors.

Season:

Season with salt and pepper to taste. Continue to cook, stirring occasionally, until the potatoes are golden and crispy on the edges.

Serve:

Garnish with fresh parsley (optional) before serving. These potatoes are best enjoyed warm!

Serving and Storage Tips:

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