- Calories 115
- Fat 3.4g
- Satfat 0.5g
- Monofat 2.5g
- Polyfat 0.4g
- Protein 2g
- Carbohydrate 21g
- Fiber 2g
- Cholesterol 0.0mg
- Iron 1mg
- Sodium 278mg
- Calcium 89mg
- Sugars g
- Est. added sugars g
Parsley-and-Dill Potatoes
Photo: Caitlin Bensel
Give the potatoes a head start by microwaving them until just shy of tender. The secret to crispy spuds isn’t extra oil or a superhot pan; it's letting them dry out on paper towels before sautéing. The result is golden-brown, supercrispy potatoes that become wonderfully herby, salty, and garlicky. If you can’t find baby gold potatoes, substitute fingerlings or cut larger Yukon Gold potatoes into a medium dice.
How to Make It
Step 1
Place 1 tablespoon water and quartered potatoes in a microwave-safe bowl; cover with plastic wrap. Microwave at HIGH 4 minutes or until tender. Place potatoes on a paper towel-lined baking sheet; let potatoes dry for 5 minutes.
Step 2
Heat oil in a large cast-iron skillet over medium-high. Add potatoes; cook 3 minutes or until browned and crisp. Combine potato mixture, garlic, and remaining ingredients; toss.
