Even though it’s a humble side dish, pan-fried potatoes are always the first thing to get gobbled up at dinnertime. There’s something about the way the crispy outsides give way to fluffy, tender insides.
Here, they’re finished with fresh herbs (thyme is my personal favorite, but rosemary perfumes the potatoes wonderfully) and an optional pat of butter, which browns quickly, turns a little nutty, and takes the potatoes over-the-top.
