Single-Pan Mini Potatoes

These Single-Pan Mini Potatoes are one of my favorite ways to prepare potatoes. Let’s face it, there’s really no way to make potatoes that aren’t amazing, unless you serve them raw. But these mini potatoes are creamy, crispy, buttery, and herby, making them the best side dish for anything you’d serve potatoes with. You can choose your herbs, but I prefer to use Thyme. Mix it up and try different herbs and seasonings – you really can’t go wrong. Take your choice of mini potatoes, too. The multi-colored ones are just prettier. You could do the same thing with cut up red potatoes or yukon golds, but you might want to adjust the water and cooking time a bit.

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Single-Pan Mini Potatoes

This single-pan mini potato recipe is so versatile and yummy, it’ll go with any dish you’d serve potatoes with. Mix it up with the herbs and spices to make it just as you like it! 

• Prep Time10 min
• Cook Time15 min
• Resting Time15 min
• Total Time40 min

• Cuisine
  • American
• Course
  • Side Dish
• Suitable for Diet
  • Vegetarian
• Tags
  • Easy
  • Herbs
  • Potatoes
  • Single-Pan

Ingredients

• 1 lb. Mini Potatoes, halved
• 2-3 Tbsp. Butter
• 2-3 Sprigs Fresh Thyme
• 1 tsp. Granulated Garlic
• Salt & Pepper, to taste
• 1/2 Cup Water

Method

1

Slice mini potatoes in half and arrange in large pan cut side down.

2

Add water to pan about 1/4 to 1/2 the average height of the mini potatoes.

3

Turn heat to med-high and add herbs, salt, pepper and butter.

4

Cover and let boil until water is almost evaporated.

5

Reduce heat to med and remove lid and allow potatoes to crisp up to a nice golden brown. Keep an eye on them because they can burn quickly.

6

Once the edges are golden brown and crispy, run a spatula under to free them and toss them around. Sauté the mini potatoes, tossing occasionally, until desired crispness.

You could use this same technique with cut up red potatoes or Yukon golds, but you might want to adjust the water and cooking time a bit.