If there is one side dish you can count on to be a hit, it is herby garlic potatoes. Crsipy on the outside and soft and fluffy on the inside. This recipe takes the flavour one step further by using lemon balm.
If you are not familiar with lemon balm, then you should definitely get some and keep it in your kitchen. This herb, not only adds a beautiful flavour to your dishes but has also been used since the Middle Ages to promote sleep and improve appetite. I like to buy the herb mix from BuyWholeFoods. It goes perfet with pan fried potatoes and even roasted hassleback potatoes.
Making these beautiful dish is super easy. The first thing I do is cut and part boil the potatoes until they are about 80-90% cooked. I then finish cooking them in some butter. This keeps the inside soft and fluffy, while the outside crisps up.
I like to use a cast iron pan for the next step, as I just find cooking in them so much better. The ones I use are from Amazon and came as a set.
In the pan I melt the butter, add the garlic, rosemary, lemon juice and lemon balm and stir well. Then I add the potatoes and let them cook on medium heat. I always make sure turn them once they start to crisp up.
These crispy lemon balm and garlic potatoes are the perfect side to any main dish all year round.
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Lemon Balm and Garlic Potatoes
Ingredients
- 6 Baby Potatoes
- 30 g Butter
- 1 tsp Lemon Balm
- 4 Garlic Cloves
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
- 1 Rosemary sprig
- Fresh Parsley for garnish
Instructions
- Slice the potatos in halves and boil them until they are about 80-90% cooked
- Mince the garlic and chop the rosemary. Set them aside
- In a cast iron skillet melt the butter and mix in the garlic, rosemary and lemon balm,
- Add potatoes and season with lemon juice, salt, and pepper. Cook, undisturbed, until potatoes are golden and crusty underneath, for about 4 minutes. Flip potatoes and cook until golden on other sides, for 4 minutes more.
- Sprinkle with fresh parsley and serve warm