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Appetizers Side Dishes One Pot 30 Minutes or Less Vegetarian Potatoes
4.5 from 41 votes

Perfect Thyme Skillet Potatoes

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By: Joanna Cismaru •10/21/22 25 Comments

This post may contain affiliate links. Please read my disclosure policy.

These Thyme Skillet Potatoes are crispy on the outside and incredibly creamy on the inside. Prepared in a skillet in under 30 minutes, these little beauties make for a perfect side dish for any meal of the day!

crisp Skillet Potatoes with a wooden spoon and two sprigs of thyme

I don’t know about you guys but I love potatoes – definitely one of my favorite starches by a long shot and I’ll eat them any which way they’re being served. What I love about these thyme skillet potatoes is how simple and quick they are to make and how versatile they are in means of what to serve them with. And know what else is great about them, they are a root vegetable meaning, a healthy carb!

I have had a crazy amount of different herb infused potatoes in my day and I especially like thyme. But allow me to fill you in on a little secret – I hate dried thyme! I don’t like the smell of dried thyme, which seems odd as it should smell the same as fresh. Shouldn’t it? Well it doesn’t. So today I’m all about that fresh thyme into some oil and butter for a perfect infusion of flavor.

What Is Thyme?

Thyme is a herb that actually comes from the same family as mint. While it is most commonly used in the culinary world for cooking, it also has medicinal and ornamental uses. The aroma of thyme is very subtle and can be quite dry and isn’t as aromatic as other herbs. It has a pretty earthy flavor with traces of sweetness, and slightly minty taste.

Can I Use A Different Herb Instead?

The world of herbs is enormous and we love them in the culinary world! Some of my favorites for using with potatoes and cooking in general are:

  • Basil
  • Rosemary
  • Oregano
  • Parsley
  • Sage
  • Garlic (this is more a root vegetable than a herb, but it’s going on the list!)
small Skillet Potatoes cut in half and bubbling in oil on a stove top

Ingredients

  • Olive oil – I like to pick a nice one for cooking potatoes.
  • Butter – Unsalted is my go to option.
  • Thyme – I will always get freshly chopped over jarred – but you can use jarred if it’s all you can find!
  • Baby potatoes – You can use any kind of baby potato or regular potato you can find – today I found a beautiful bag of tri-colored, cut in half.
  • Salt and pepper – For seasoning and taste.

Other Potatoes You Can Use

You don’t have to use baby potatoes if you can’t find them, regular potatoes cut into quarters or smaller cubes will work just as great! Here are some of the most common potatoes that you should be able to find in the grocery store:

  • Russet
  • Red
  • White
  • Yukon gold
  • Purple
  • Fingerling

How To Make Thyme Skillet Potatoes

  1. In a skillet: Heat the olive oil and melt the butter over medium heat.
  2. Add thyme: When the oil is heated, add the chopped thyme and give it a good stir. This is going to infuse the thyme aroma into the oil.
  3. Add potatoes: Add the potatoes and arrange them so that all the cut surfaces are face down. Cook over medium heat for 10 minutes or until brown and crisp. Next, flip the potatoes over and cover the skillet with a lid, cooking for another 8 – 10 minutes or until they are fork tender.
  4. Serve: Season the potatoes with salt and pepper for some extra flavor, remove from them heat, and serve warm.
Skillet Potatoes cut in half and browned on a stove top

How To Serve

So many things! Potatoes are like the universal side dish. Here are some of my favourite dishes to serve with thyme skillet potatoes:

  • Matambre- Argentinian Stuffed Flank Steak
  • Honey Garlic Pork Loin
  • Chicken and Mushrooms in Creamy Dill Sauce
  • Beef Teriyaki Skewers
  • Italian Breaded Pork Chops

Leftovers

You can store your thyme potatoes for up to 1 week in a sealed airtight container. Cooked potatoes also freeze really well too! If you store them in an airtight container they will last in the freezer from 10 – 12 months.

Skillet Potatoes with a wooden spoon and three sprigs of thyme

Try My Other Delicious Potato Recipes:

  • Scalloped Sweet Potatoes
  • Instant Pot Mashed Potatoes
  • Rosemary Smashed Potatoes
  • Italian Parmesan Roasted Potatoes
  • Cheesy Bacon Ranch Potatoes
  • Loaded Scalloped Potatoes
  • Potatoes Au Gratin
  • Easy Oven Roasted Potatoes

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

close up shot of thyme skillet potatoes
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4.54 from 41 votes

Perfect Thyme Skillet Potatoes

Prep 5 minutes
Cook 20 minutes
Total 25 minutes
Rate Recipe
These Thyme Skillet Potatoes are crispy on the outside and incredibly creamy on the inside. Prepared in a skillet in under 30 minutes, these little beauties make for a perfect side dish for any meal of the day!
4

Ingredients

  • 2 tablespoon olive oil
  • 2 tablespoon butter (unsalted)
  • 1 tablespoon fresh thyme (chopped)
  • 2 pound baby potatoes (cut in half)
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon pepper (or to taste)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • 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.

Equipment

  • 12-inch Cast Iron Skillet

Notes

  1. I used a Lodge brand cast iron skillet for this recipe.
  2. You can store your thyme potatoes for up to 1 week in a sealed airtight container. Cooked potatoes also freeze really well too! If you store them in an airtight container they will last in the freezer from 10 – 12 months.
  3. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information

Calories: 289kcal (14%)Carbohydrates: 40g (13%)Protein: 5g (10%)Fat: 13g (20%)Saturated Fat: 5g (31%)Cholesterol: 15mg (5%)Sodium: 305mg (13%)Potassium: 965mg (28%)Fiber: 5g (21%)Sugar: 2g (2%)Vitamin A: 258IU (5%)Vitamin C: 47mg (57%)Calcium: 34mg (3%)Iron: 2mg (11%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

close up shot of thyme skillet potatoes

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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25 Comments
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Patti
Patti
Posted: 4 days ago

5 stars
These potatoes are wonderful! Thank you for this recipe. It went perfectly with our pork chops.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Patti
Posted: 3 days ago

My pleasure, glad you enjoyed it!

0
Reply
Irene
Irene
Posted: 8 months ago

I noticed you don’t skin the potatoes. Would it make any difference if I skin them? We don’t like skins.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Irene
Posted: 8 months ago

These were baby potatoes, and I don’t usually peel them but you can if you want. 🙂

0
Reply
Crystal
Crystal
Posted: 1 year ago

I have struggled in the past to get my potatoes FULLY COOKED (my husband likes all vegetables boarder line overcooked) but this recipe turns out 100% perfect everytime nd they are easy to make. He now requests them over greek potatoes (he’s Greek) or french fries which says alot. Thank you so much

0
Reply
Claire
Claire
Posted: 2 years ago

This was great and easy to make. Loved that it could be done stovetop.

0
Reply
Jackie Cohen
Jackie Cohen
Posted: 2 years ago

delicious recipe ; nice and crispy. i ended up using chopped rosemary instead of thyme. this is a KEEPER !

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Jackie Cohen
Posted: 2 years ago

Rosemary would be great! We’re glad you enjoyed 😊

0
Reply
Suzanne
Suzanne
Posted: 2 years ago

These were awesome! Always looking for something simple and we really enjoyed them. Will make again for sure.

0
Reply
Karyl Friedman
Karyl Friedman
Posted: 3 years ago

5 stars
These were absolutely delicious. Just get them on the pan, and continue preparing the rest of your dinner. They do the job themselves. And they do it WELL! So yummy! Thank you, Jo, for these easy recipes using items that are in the pantry.

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Karyl Friedman
Posted: 3 years ago

We’re so glad you’ve been loving our recipes! 🙂

0
Reply
Elisabeth
Elisabeth
Posted: 6 years ago

5 stars
Oh, yum, this is our new favorite way to make potatoes, easy and delicious. Thank you.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Elisabeth
Posted: 6 years ago

My pleasure, glad you like them.

0
Reply
Sarah @ Sarah Cooks the Books
Sarah @ Sarah Cooks the Books
Posted: 6 years ago

Oh, yum! I was thinking of making fries to go with burgers this week, but will probably need to try these instead!

0
Reply
Adina
Adina
Posted: 7 years ago

They really look perfect your potatoes. I cannot wait to try them, they are on next week’s cooking list.

0
Reply
Mary
Mary
Posted: 7 years ago

These are some great looking potatoes. We are potato lovers around here, and this will definitely go on our “to make” list. Pinned. Thank you.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Mary
Posted: 7 years ago

My pleasure!

0
Reply
Sandra W.
Sandra W.
Posted: 7 years ago

These look amazing! I will have to make these soon!

I just moved recently too and have an induction stove top that I’m getting used to as well. What brand of cast iron pans would you recommend?

Thanks and have a lovely weekend!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Sandra W.
Posted: 7 years ago

For cast iron pans I use Lodge and for other pots and pans I usually go with Le Creuset, a bit expensive but so worth it. I usually buy one at a time, so I don’t spend thousands at once on pots, that’s why it’s taken me a few months now to get almost everything I need.

0
Reply
mila
mila
Posted: 7 years ago

JO!!!! This is such perfection!!! seriously making these this weekend!!! I love that you got new appliances 🙂 I got a new washer and dryer and I am doing laundry like a mad woman 🙂 Have fun playing with your new toys!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  mila
Posted: 7 years ago

Isn’t it sad what gets us all excited? LOL

0
Reply
Carol
Carol
Posted: 7 years ago

These are the best potatoes I have tried in a very long time, Thankyoi

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Carol
Posted: 7 years ago

My pleasure, they’re great!

0
Reply
Liz
Liz
Posted: 7 years ago

Nice potatoes. Thank you and have a great weekend.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Liz
Posted: 7 years ago

You too Liz!

0
Reply

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Hey there!

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More
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Get our FREE recipe eBook + weekly newsletter!

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