These Skillet Potatoes make a perfect side dish. Made with rosemary and lemon juice, they are aromatic and full of flavor!
Servings: 4 servings
- 2 lb. red-skinned potatoes
- 3 tbsp. vegetable oil or your favorite kind
- 1/2 tsp. salt or to taste
- 1/2 tsp. pepper or to taste
- 1/4 tsp. red pepper flakes optional
- 1 cup vegetable broth
- 2 tbsp. lemon juice
- 2-3 sprigs fresh rosemary
- 1 garlic clove minced (optional)
Peel the potatoes and cut into ½-inch thick slices or wedges.
Heat the vegetable oil in a large, non-stick skillet over medium heat and add the potatoes.
Season the potatoes with salt, pepper, and red pepper flakes. Add the vegetable broth, lemon juice, and rosemary springs. Cover with a tight lid and cook for 15 minutes, or until the liquid is almost gone.
Remove the lid and keep cooking the potatoes, stirring occasionally, allowing them to brown and fully cook through.
Add the garlic, if desired, and cook for 1 more minute. Garnish with fresh rosemary and serve immediately.
No rosemary? You can substitute fresh thyme or dried oregano for the rosemary.
Potatoes stuck to the skillet? Sorry about that. Make sure to use a non-stick skillet next time, friend.
Potatoes look mushy? Two possible reasons: you used starchy potatoes (stick to red-skinned potatoes), or you stirred the potatoes too much.
Garlic optional! Depending on your mood and personal preferences, you may skip the garlic in this recipe.
Calories: 262kcal | Carbohydrates: 38g | Protein: 4g | Fat: 11g | Saturated Fat: 9g | Sodium: 519mg | Potassium: 1031mg | Fiber: 4g | Sugar: 3g | Vitamin A: 230IU | Vitamin C: 22.6mg | Calcium: 25mg | Iron: 1.8mg