Crispy Herb Potatoes

1. 1

   In a large saucepan, cover potatoes with at least 1 inch of water. Bring to a boil. Cook for 15-20 minutes or until easily pierced with fork. Drain potatoes. Once cool enough to handle, cut potatoes into quarters (or bite-sized pieces).

2. 2

   In a large cast-iron pan or skillet. Heat 1 tablespoon of butter and olive oil over medium-high heat. Add onion wedges and cook until tender and edges start to brown. Remove to a plate.

3. 3

   Heat remaining butter and olive oil in the pan. Add cooked potatoes. Sprinkle with garlic powder, salt, and black pepper. Stir to combine.

4. 4

   Cook potatoes for 5-10 minutes, stirring occasionally, until all sides have browned and are crispy. Add more butter or oil as necessary.

5. 5

   Remove pan from heat and stir in onions and any optional herbs like parsley, chives, and rosemary. Serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.