Sunday, June 17, 2012

Sautéed Herb Potatoes

One thing I often wish I had was a double oven. Not because I'm some huge super baker, it's because when I'm making food, if two things need to be baked, I'm out of luck unless they magically have the same cooking temperature. I encountered this issue earlier this week when I wanted to bake chicken thighs and make potatoes. I suppose because potatoes are pretty malleable little guys, they could have gone in the oven at the much higher temp that the chicken needed, but I instead decided to sauté the potatoes.

Usually recommendations for sautéing potatoes include pre-boiling them, but I decided no.  I'd just do a straight pan frying.  Turned out pretty well.

Also I had the best herbs, courtesy of my lovely Aunt Patty.  Lavender, thyme, rosemary....I love fragrant herbs.  It just adds so much more to anything.  I also have a particular love for lavender.  It wasn't an herb I thought of typically to add to a dish, but it adds a wonderful earthy yet flowery flavor.  If you haven't cooked with lavender, I recommend doing so.  Especially with potatoes. 

2 lbs baby red potatoes
2 T olive oil
4 thyme sprigs 
2 rosemary sprigs
2 sprigs lavender
1 bunch scallions
1 T pepper
1 t salt

Cut the potatoes into about 1/4 inch pieces.  You can leave them larger than this, but it was result in having to adjust your cooking times.

Chop the herbs and combine.

Chop the scallions into 1/8" pieces.  You can use the whole scallion, but I used only part of the green stems. They had wilted a bit and I didn't feel like dealing with them. 

Heat up the olive oil in a sauté pan on medium high heat.  Once the oil has heated for about five minutes add all of the herbs and let the herbs infuse with the oil for about another five minutes. 

Add the scallions to the pan and sauté for about 3 minutes. 

Add the potatoes to the pan.

Sauté for about 20-25 minutes or until the potatoes have softened. 
Serve immediately and enjoy!

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