Pan Fried Potatoes with Herbs
This dish is best served warm or at room temperature.
1 - 2 lbs. potatoes
1 tablespoon rosemary (chopped fine)
1 tablespoon oregano or thyme (chopped fine)
2 tablespoons flat leaf parsley (chopped fine)
butter or olive oil
salt
Boil the whole potatoes until nearly done. Â Remove from the boiling water and let them cool enough so that they are easy to handle. Â Cut the potatoes into 1/2 inch coins. Â Combine all of the finely chopped herbs in a small bowl. Â Heat the butter or olive oil in a saute pan over medium high heat, and add the herbs. Â Fry the herbs until fragrant, then add the potatoes. Â Cook until the potatoes are thoroughly cooked and starting to brown, then salt to taste.