Herbed Garlic Potatoes
My mom cooks from scratch and rarely uses a recipe. That's how I learned—a pinch of this, a dash of that. But it was actually my dad who invented the basis for this recipe. The potatoes fit any kind of meal from fancy to burgers—and everyone asks me for the recipe. —Sherry DesJardin, Fairbanks, Alaska
Reviews
These are excellent! I made a few changes to the recipe, but nothing that drastically changed it. I omitted the bacon, used much less butter since I only made enough for 2 servings, and used Penzeys granulated garlic, granulated onion, dried parsley, dried tarragon, and kosher salt, all to taste, to season them. We're not crazy about tarragon, so I just crushed up a little before adding it to the skillet. Since I didn't use fresh herbs, I cooked the potatoes a few minutes in the melted butter before seasoning them instead of cooking the spices in butter first, then cooked everything all together for another few minutes before serving. They were a great side to our prime rib dinner and I will definitely make them again.
This is an excellent, quick side with lots of flavor, though I don't make it with bacon.
We have made this on multiple occasions and followed the recipe exactly. Delicious and a perfect side for any occasion.
I omitted the bacon and will try to fry the potatoes longer to make them a tad crunchier. Everyone loved them. No leftovers.
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These were good, but a bit too buttery.
I was too lazy to go back in the garden to get more parsley and it was still good! I used about 1 tablespoon and I added some fresh basil. I didn't have any of the other spices on hand and it still tasted Great!
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I've made this recipe twice now. Once with bacon and once without. I think I will leave the bacon out. Bacon overpowered the other flavors. Will make it again.
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