Crispy Rosemary Garlic Skillet Potatoes

Quick Recipe Version (TL;DR)

• Yield: 4 side-dish servings
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes

Quick Ingredients

• 1 1/2 lb baby Yukon Gold (or other waxy) potatoes, halved
• 1/3 cup low-sodium broth or water
• 3 Tbsp extra-virgin olive oil, divided
• 2 Tbsp unsalted butter
• 4 garlic cloves, thinly sliced
• 1 1/2 Tbsp fresh rosemary, finely chopped
• 1/2 tsp dried thyme (optional)
• 3/4–1 tsp kosher salt, divided
• 1/2 tsp freshly ground black pepper
• Optional: 1 tsp lemon zest, 1–2 Tbsp chopped parsley, flaky sea salt

Do This

• 1. Prep potatoes (halve or quarter) and slice garlic; chop rosemary and parsley.
• 2. In a large lidded skillet, simmer potatoes with broth and 1/2 tsp salt, covered, over medium heat until just tender, 10–12 minutes, letting liquid evaporate.
• 3. Transfer potatoes to a bowl. In the same skillet, gently cook olive oil, butter, garlic, and rosemary on low until fragrant, 1–2 minutes; strain out garlic and herbs and reserve.
• 4. Increase to medium-high. Return potatoes to the infused oil in a single layer, cut-side down. Cook undisturbed until deeply golden, 6–8 minutes.
• 5. Season with remaining salt, pepper, and dried thyme; toss and cook 4–6 minutes more until evenly browned and crisp on the edges.
• 6. Off the heat, toss in reserved garlic and rosemary, lemon zest, and parsley. Taste and adjust seasoning.
• 7. Serve hot, finished with flaky sea salt if desired.

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Why You’ll Love This Recipe

• Perfect contrast: deeply golden, crisp edges with a soft, creamy center in every bite.
• Big flavor from simple ingredients: rosemary, garlic, and butter-infused olive oil do the heavy lifting.
• One-skillet method keeps things easy and weeknight-friendly, but the results feel restaurant-level.
• Works as a cozy side for steak, roast chicken, or eggs, and it reheats beautifully.

Grocery List

• Produce: Baby Yukon Gold or other waxy potatoes, garlic, fresh rosemary, lemon (for zest), fresh parsley (optional).
• Dairy: Unsalted butter.
• Pantry: Extra-virgin olive oil, low-sodium chicken or vegetable broth (or use water), dried thyme, kosher salt, black pepper, flaky sea salt (optional).

Full Ingredients

Main Skillet Potatoes

• 1 1/2 pounds baby Yukon Gold potatoes (or other small waxy potatoes), scrubbed and halved (quarter any larger ones so pieces are all similar size)
• 1/3 cup low-sodium chicken or vegetable broth, or water
• 3 tablespoons extra-virgin olive oil, divided
• 2 tablespoons unsalted butter
• 4 large garlic cloves, thinly sliced
• 1 1/2 tablespoons fresh rosemary leaves, finely chopped (from about 2–3 sprigs)
• 1/2 teaspoon dried thyme (optional, for extra earthiness)
• 3/4 to 1 teaspoon kosher salt, divided, plus more to taste
• 1/2 teaspoon freshly ground black pepper, plus more to taste

Finishing Touches (Optional but Recommended)

• 1 teaspoon finely grated lemon zest (about 1/2 small lemon)
• 1–2 tablespoons chopped fresh flat-leaf parsley
• Flaky sea salt, for sprinkling at the table

Step-by-Step Instructions

Step 1: Prep the potatoes and aromatics

Scrub the potatoes well, leaving the skins on (they add flavor and texture). Halve them lengthwise; if some are noticeably larger, quarter those so all pieces are roughly the same size. This helps them cook evenly and finish at the same time.

Thinly slice the garlic cloves. Finely chop the fresh rosemary leaves, discarding the tough stems. If using parsley for garnish, chop that as well. Zest the lemon with a microplane or fine grater, avoiding the bitter white pith. Set everything in small bowls so it is ready when you need it; the cooking goes quickly once you start.

Step 2: Steam the potatoes until just tender

Choose a large, heavy skillet with a lid (10–12 inches wide is ideal so the potatoes can sit mostly in a single layer). Add the potatoes to the skillet along with the broth or water and 1/2 teaspoon of the kosher salt. The liquid should barely come up the sides of the potatoes; you are steaming, not boiling.

Cover with the lid and set over medium heat (the pan surface will be around 350°F / 175°C). Cook for 10–12 minutes, shaking the pan once or twice, until the potatoes are just fork-tender but not falling apart. If there is still a little liquid left at the bottom, remove the lid and let it simmer off. Transfer the potatoes to a bowl and set aside. Wipe out any excess moisture from the skillet with a paper towel, leaving any starchy film; it will help with browning later.

Step 3: Infuse the oil with rosemary and garlic

Return the empty skillet to the stove over low heat. Add 2 tablespoons of the olive oil and the 2 tablespoons of butter. Once the butter has mostly melted, add the sliced garlic and chopped rosemary in an even layer.

Cook gently on low heat, stirring frequently, for 1–2 minutes until the garlic is fragrant and just starting to turn pale gold at the edges and the rosemary smells very aromatic. Do not let the garlic turn dark brown; that will make it bitter. As soon as it is lightly golden, use a slotted spoon to scoop the garlic and rosemary out into a small bowl, leaving the now herb-infused oil and butter in the skillet. Set the aromatics aside for later.

Step 4: Pan-fry the potatoes to deep golden perfection

Increase the heat under the skillet to medium-high. Add the remaining 1 tablespoon of olive oil to the infused fat in the pan, swirling to coat. When the oil is shimmering and a potato sizzles when it touches the surface, add all the potatoes in a single layer, cut-side down as much as possible.

Let the potatoes cook undisturbed for 6–8 minutes. This patience is what creates that deeply golden, crisp crust. Avoid stirring too soon; simply rotate the pan occasionally for even heat. After 6 minutes, peek under one or two pieces: you are aiming for a rich, deep golden-brown color with some darker, toasty spots but no black burning.

Step 5: Season and crisp all sides

Once the cut sides are deeply golden, sprinkle the potatoes with the remaining 1/4–1/2 teaspoon kosher salt (to taste), the black pepper, and the dried thyme (if using). Toss or flip the potatoes with a spatula so other sides make contact with the pan.

Continue to sauté for another 4–6 minutes, tossing every minute or two, until most surfaces have some color and the potatoes are crisped on the edges but still tender and creamy inside. If the pan ever seems too dry or the potatoes are sticking, you can drizzle in up to 1 more teaspoon of olive oil. If they are browning too quickly, reduce the heat slightly.

Step 6: Finish with herbs, brightness, and serve

Turn the heat down to low. Add the reserved garlic and rosemary back into the skillet and toss gently with the potatoes for 30–60 seconds, just to warm them through and coat the potatoes in that fragrant herb mixture. Sprinkle in the lemon zest and chopped parsley (if using), and toss again.

Taste a potato and adjust the seasoning with extra salt and pepper if needed. Remove from the heat and transfer the potatoes to a warm serving platter or serve them directly from the skillet for a rustic presentation. Finish with a light sprinkle of flaky sea salt over the top for a final hit of texture and flavor. Serve immediately while the potatoes are hot and the edges are still crisp.

Pro Tips

• Use waxy potatoes: Yukon Gold or other waxy varieties hold their shape, get beautifully creamy inside, and brown evenly without turning mealy.
• Dry and don’t overcrowd: After steaming, let the potatoes sit a minute so surface moisture evaporates. A wide skillet and a single layer give you better browning and crisp edges.
• Control the garlic color: Garlic goes from golden to burnt quickly. Infuse it over low heat, remove it as soon as it barely colors, and add it back at the end to keep it sweet and aromatic.
• Medium-high, not full blast: You want a strong sizzle but not smoke. If the oil starts smoking or the garlic darkens too fast, lower the heat slightly.
• Make it ahead-friendly: You can steam the potatoes in advance and chill them. Brown them in herb oil right before serving for a fast, impressive side.

Variations

• Smoky paprika potatoes: Add 1 teaspoon smoked paprika and a pinch of cayenne along with the dried thyme in Step 5 for a smoky, gently spicy twist.
• Parmesan-crusted: In the last 2 minutes of cooking, sprinkle 1/3 cup finely grated Parmesan over the potatoes and toss until it melts and clings, forming a light, savory crust.
• Garlic-herb breakfast potatoes: Dice the potatoes smaller, follow the same method, and serve alongside eggs and bacon. You can add sliced green onions at the end instead of parsley.

Storage & Make-Ahead

Leftover potatoes keep well. Let them cool completely, then store in an airtight container in the refrigerator for up to 3–4 days. Reheat in a hot skillet with a teaspoon of oil or butter over medium heat, tossing occasionally until heated through and re-crisped, 5–7 minutes. You can also reheat on a baking sheet in a 400°F (200°C) oven for 10–15 minutes. For make-ahead prep, steam the potatoes (Step 2) up to 24 hours in advance, cool, and refrigerate. When ready to serve, start at Step 3 and continue as written; you may need an extra minute or two of pan time to warm them through.

Nutrition (per serving)

Approximate values per serving (1/4 of the recipe): 270 calories; 15 g fat (5 g saturated); 32 g carbohydrates; 4 g protein; 3 g fiber; 420 mg sodium. Values will vary based on exact ingredients and any optional garnishes used.