We’ve spent most of the past week in Idaho with my husband on a business trip and I just have to say I rather embarrassed myself immediately upon arrival. You see, I was chit chatting with another couple at the table beside us and the first thing I said was, “Oh my gosh, Idaho is gorgeous. It’s my first time visiting, but I’ve always loved the potatoes!”
Umm, gah! Isn’t that a lovely first impression for a Southern girl to make when visiting?
If you are from Idaho, please forgive me.
But I have always loved your potatoes.
Now since I’ve visited, I love your mountains, the hiking, the people and how absolutely clean everything is in your state! Gorgeous!
But back to those potatoes.
One of my favorite side dishes for breakfast or for supper is Herbed Skillet Potatoes and these can not get much simpler or faster! They make the perfect side dish to go along with just about any supper you can think of and are a great addition in my simple recipes series.
Here’s how I make them.
Start with your favorite potato. I used a red-skinned potato.
Dice them up into smallish pieces so that they cook quickly.
Pour some olive oil into the bottom of your cast iron skillet.
Add in your diced potatoes.
Add a pinch or two of salt and then some pepper.
Then just pop them into the oven for about 30 minutes.
Remove from the oven and sprinkle with your favorite herbs. I used parsley in these, but also love to use rosemary, oregano, thyme, and sometimes even a combination of various herbs.
It’s pretty sublime.
In a kicked up potato sort of way.