Ingredients:

  • 1.5 lbs (680 g) small Yukon Gold or fingerling potatoes, halved
  • 3 tablespoons (45 ml) olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon (5 g) sea salt, or to taste
  • ½ teaspoon (2 g) black pepper, freshly ground
  • 1 tablespoon (15 g) fresh rosemary, finely chopped
  • 1 tablespoon (15 g) fresh thyme leaves, stripped from stems
  • 1 tablespoon (15 g) fresh parsley, chopped (optional for garnish)
  • Zest of 1 lemon (optional for added brightness)

Instructions:

  1. Rinse and scrub potatoes under cold water. Halve any larger potatoes evenly to ensure uniform cooking.
  2. Add olive oil to a large skillet over medium heat. Allow oil to heat until shimmering, about 2 minutes.
  3. Add potatoes to the skillet, using a spatula to spread them in a single layer. Season with salt and pepper. Cook undisturbed for 5-7 minutes until the bottom is golden and crispy.
  4. Stir the potatoes and add minced garlic, rosemary, and thyme. Cook for an additional 5-7 minutes, stirring occasionally until potatoes are tender and fragrant.
  5. Stir in lemon zest if using, and adjust seasoning with more salt and pepper as needed. Cook for another 1-2 minutes to meld flavors.
  6. Transfer to a serving dish and garnish with fresh parsley if desired. Enjoy warm.