With Potatoes Recipe

Wash and cut

Rinse 1 lb potatoes under cold water and scrub if needed. If using Yukon Gold, halve or quarter to roughly 1 to 1.5-inch pieces so all pieces are uniform. If using Russet, peel if desired and cut into 1-inch cubes.

Parboil

Place the cut potatoes in a medium pot and add enough cold water to cover by about 1 inch (approximately 1 L). Add 1 tablespoon kosher salt. Bring to a gentle boil over high heat, then reduce to a simmer and cook until just tender when pierced with a fork, about 8–10 minutes. Do not overcook—potatoes should hold their shape.

Drain and steam dry

Drain the potatoes in a colander and let them sit for 2–3 minutes to allow surface steam to evaporate. For drier, slightly rough edges that crisp better, return them to the dry pot for 1 minute over low heat, shaking occasionally to remove excess moisture.

Heat fat

In a large skillet (10–12 inches) over medium-high heat, add 1 tablespoon olive oil and 2 tablespoons unsalted butter. Heat until the butter foams and begins to turn pale golden, about 1–2 minutes.

Add potatoes

Carefully add the drained potatoes in a single layer. Avoid overcrowding; cook in two batches if necessary. Let them sear without moving for 3–4 minutes to develop a golden crust.

Flip and season

Using a spatula, flip the potatoes to another side and continue to cook, turning occasionally, until most sides are golden brown and crisp, about another 6–8 minutes total.

Aromatics

Reduce heat to medium. Push potatoes to the edges of the pan, add the minced garlic (2 cloves) and chopped rosemary (1 tsp) and thyme (1 tsp) to the center for 20–30 seconds to bloom the herbs and garlic in the fat, then quickly toss everything together so the garlic does not burn.

Season

Season evenly with 1/2 teaspoon freshly ground black pepper and 3/4 teaspoon kosher salt. Taste a small piece and adjust seasoning if needed.

Finish

Turn off the heat. Sprinkle 2 tablespoons chopped fresh parsley and 1 teaspoon lemon zest over the potatoes. Give a gentle toss to combine and let the residual heat release the lemon aroma.

Serve

Transfer the potatoes to a warm serving dish and serve immediately as a side 'With Potatoes' alongside proteins, salads, or vegetables. Makes about 3–4 servings as a side.