Skillet Fried Italian Herbed Potatoes is a quick and easy side dish that can be easily modified, by using different combinations of herbs and spices, to compliment any meal. This recipes calls for fresh sage, rosemary and thyme, but if you’re making this in the dead of winter you can substitute dried herbs as well. When we made these potatoes, we were fortunate to still have our supply of fresh herbs in our garden, even though it was the end of November.
So far, our late Fall has been quite mild and it was on one of those very beautifully mild sunny Saturdays that our craving for baby back ribs kicked in.
We knew that once the snow hit the ground it would be impossible to get the Weber to the proper temperature for slow cooking the ribs. So we decided to make two slabs — one to eat that evening and one to save and freeze.
We were thinking ahead. Sooner or later we knew that craving would overtake us and there would be a foot of snow outside. Now all we have to do is take them out of the freezer and slowly heat them in the oven. YUM!!
Picking Skillet Fried Italian Potatoes
Naturally when we have moist juicy bbq’ed ribs on our plate we have to have a stellar side to go with them. 🙂 Immediately Skillet Fried Italian Herbed Potatoes came to mind. So, once we put the ribs on the the grill it was easy to get the rest of the meal prepped.
Prepping the potatoes
- It was just a matter of thinly slicing the potatoes — you can use either white or red.
- then slicing some onion to go along with them.
- then finally washing the herbs and finely chopping them.
We like having all of the slicing , dicing and chopping done ahead of time. Then it’s just a matter of tossing this and that into a skillet.
To be perfectly honest my Honey did the ribs and Skillet Fried Italian Herbed Potatoes.
What did I do? Well, I did the important things:
- like lifting the grill lid
- scrubbing the potatoes
- picking the herbs, you know, those kinds of crucial things.
After all, he is the Grill Master in the family and I wouldn’t want to interfere with genius 🙂
Our sons inherited his grill talent.
Grilling is a family interest
Now our daughter is a great cook but as far as grilling goes? I don’t think she gets into the brisket, pork butt, ribs, etc. The same goes for my daughter-in-law. Why should the women in this family try to compete?
All we have to do is hint at whatever grilled meat we want and off they go to fire up the grill and work their magic.
My Honey often says to anyone who’ll listen, that if he wants to sweet talk me into anything, all he has to do is promise me ribs.
Does it work? I’m not telling 😉
Finishing up on grilling and skillet potatoes
Once the ribs were done, basted with our fantastic spicy Bourbon BBQ Sauce, and resting we prepared the potatoes.
It took about 20 minutes to fry them in the skillet. Just about the right amount of time for the ribs to rest.
I made our usual tossed salad of Romaine, tomatoes, celery, cucumbers, avocado, olives and dressed it with our Italian Vinaigrette dressing. The Skillet Fried Italian Herbed Potatoes complimented out barbecued ribs perfectly. A wonderful meal to celebrate the end of grill season.
Tutti a tavola è pronto.
Un caro saluto e alla prossima.
Skillet Fried Italian Herbed Potatoes
Skillet Fried Italian Herbed Potatoes
- 2 cups potatoes thinly sliced (white or red)
- 1/2 cup onion sliced (small onion)
- 2 Tablespoons butter
- 1 Tablespoon olive oil
- 1 garlic clove minced
- 1 teaspoon rosemary fresh, chopped
- 1 teaspoon sage fresh, chopped fine
- 1 teaspoon thyme fresh, chopped
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper freshly ground (or to taste)
- In a large non-stick skillet over medium heat, melt butter and olive oil together.
- Add the remaining ingredients to the skillet. Stir until potatoes are evenly coated with spice mixture and onion slices are evenly distributed.
- Cook covered on medium heat for 15 minutes, tossing and turning the potatoes every few minutes.
- Potatoes will be done when slightly browned and fork-tender.
- Adapted from MarthaStewartWannabe on April 22, 2008.
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