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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!
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:
- Garlic (this is more a root vegetable than a herb, but it’s going on the list!)
- 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:
- Yukon gold
How To Make Thyme Skillet Potatoes
- In a skillet: Heat the olive oil and melt the butter over medium heat.
- 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.
- 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.
- Serve: Season the potatoes with salt and pepper for some extra flavor, remove from them heat, and serve warm.
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
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.
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
Looking for more recipes? Follow on…
Perfect Thyme Skillet Potatoes
- 2 tbsp olive oil
- 2 tbsp butter unsalted
- 1 tbsp fresh thyme chopped
- 2 lb baby potatoes cut in half
- 1/2 tsp salt or to taste
- 1/4 tsp pepper or 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.
- I used a Lodge brand cast iron skillet for this recipe.
- 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.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.