MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Quick Skillet Potatoes With Herbs
 Categories: Potatoes
      Yield: 2 Servings
 
      2 md Yukon Gold potatoes (12 oz)
      3 tb Olive oil; divided
           Salt
           Black pepper; freshly ground
  1 1/2 tb Fresh herbs; chopped
 
  Microwaving potatoes instead of parboiling them makes skillet-sauteed
  potatoes even quicker to fix.
  
  Scrub potatoes, but don't peel them, or do peel them, if you wish.
  Cut into chunky, bite-sized pieces. Place in a microwave-safe dish,
  add 1 tb of water, partially cover with a lid or waxed paper and
  microwave for 3 minutes.
  
  Drain and let cool slightly--a few minutes will do. Place in a large
  bowl and blot dry with a paper towel. Drizzle 1 tb of oil over the
  potatoes, season generously with salt and pepper and toss to coat
  potatoes. The oil will help the seasonings stick to the potatoes and
  help the potatoes brown more evenly.
  
  Heat remaining 2 tb of oil in a nonstick skillet large enough to hold
  potatoes in a single layer, over a medium flame. Give the pan plenty
  of time to get hot, then add the potatoes.
  
  Cook, stirring occasionally, until potatoes are nicely browned and
  crisp on the outside, 7 to 9 minutes. Be careful to make sure all
  surfaces of the potatoes get a chance to brown. I used a pair of
  wooden spatulas to turn them individually, as needed.
  
  Transfer cooked potatoes to a bowl with a slotted spoon and gently
  toss with fresh herbs. Adjust seasonings with salt and pepper, as
  needed, and serve.
  
  Recipe by Terry Boyd
  
  Recipe FROM:
  <https://blue-kitchen.com/2015/01/28/quick-skillet-potatoes/>
 
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