These Thyme Skillet Potatoes are perfectly crispy on the outside yet creamy on the inside and prepared in under 30 minutes in a skillet!
A few months ago, we decided to change our kitchen appliances which looking back it was during the worst time ever. I was in the middle of working on my book so there was lots of cooking everyday, and getting a new range was not a very bright idea. Especially when that range has an induction stove top. If you’re not familiar with induction stove tops, well they are great. The most important and my favorite thing about them is that the stove top never gets hot, it stays cool, meaning you can actually touch it as you’re cooking. You have no idea what a great advantage that is for me, seeing as I burnt myself numerous times before.
The other great advantage is that you can adjust the heat instantly and with great precision. The one disadvantage to getting this new stove was that not all cookware works on it, you need pots and pans that are made of magnetic materials such as steel and cast iron. As you can imagine, this gave me the perfect excuse to replace most of my pots and pans with cast iron pans and all my favorite Le Creuset pots. Not a cheap investment, however, and again the timing sucked. I pretty much replaced everything by now, I think the one thing I still need is a new Wok which is coming soon.
My point is that ever since then I simply love cooking in my cast iron pots, especially my skillets. It really makes me feel like a real chef in my kitchen. One of my favorite things to make in my skillet is skillet potatoes, it really is a simple way to make perfectly crisp potatoes every time. For this recipe you’ll need some fresh thyme. Here’s my beef with thyme. I really hate dried thyme, but love love love fresh thyme. I don’t know, but I don’t like the smell of dried thyme but love the smell of fresh thyme, which is strange because the smell should be pretty close. But fresh thyme is also really pretty.
To make these potatoes you’ll need a bit of olive oil and butter, then I love to infuse the oil with some of that fresh thyme. The trick to getting these perfectly crisp potatoes is to arrange your potatoes cut side down and not to touch them for about 10 minutes until they are nicely browned on that side. Flip them over and cook them covered for another 10 min or so until they are fork tender.
Hubs bought these beautiful tri colored baby potatoes, but really any potatoes would work here. This is such a simple, no fail recipe for crispy skillet potatoes, it might become your favorite way of making them. Not to mention how versatile this is.
If you guys love this recipe, and most importantly make it yourselves, please let us know. Take a picture and tag it #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 tbsp fresh thyme chopped
- 2 lb small potatoes cut in half
- salt and pepper to taste
In a large 12 inch skillet heat the olive oil and butter until melted over medium heat.
When the oil is hot, add the chopped thyme, and stir. This will help infuse the thyme aroma into the oil.
Arrange the potatoes in the skillet, with the cut side down and cook over medium heat for about 10 minutes or until the potatoes are brown and crisp.
Turn the potatoes over and cover the skillet with a lid. Continue cooking over medium heat for another 8 to 10 minutes or until the potatoes are fork tender. Season with salt and pepper.
Remove from skillet and serve.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.