Lemon Balm and Garlic Potatoes
Crispy on the outside and fluffy on the inside. Pan fried potatoes with garlic and lemon balm.
Servings: 2 Servings
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