The first time I tasted this I said "Wow! This tastes great!" It was a Sunday and we were a little tired of the potato salad and cheesy potatoes etc. and wanted to try something different with the potatoes. My wife remembered once seeing a friend cooking potatoes in a skillet and decided to make the potatoes that way. Relying only on memory to do the recipe.
So I followed along with the plan and decided to season it up a bit. I got big leaf thyme, chadon beni and chive and chopped it up to add to the onions. Before long, the familiar smell on our local seasoning herbs wafted from the pot, filling the room with it's aroma.... Well, all I could say is that it came out just right and from then on herbed potatoes has been a mainstay in our trini cooking repetoire.
I now like it with a brown, crisp crust on the potato's surface just the right colour but not burnt. I find that it adds an extra taste quality to the potatoes. Here's trini herbed potatoes.
1 lb potatoes
1 small onion, finely chopped
1 sprig of chive
2 tsp. parsley
1/2 tsp. oregano
5 chadon beni leaves
2 leaves big leaf thyme
1 pimiento pepper, finely chopped
pepper (optional)
salt to taste
Clean and boil the potatoes until tender.
Peel the potatoes.
Chop to your choice of size and set aside.
Chop the onion and herbs.
Melt the butter in a frying pan over a medium flame.
Add the onion and chopped herbs and cook for about 2 minutes or until the onion is soft.
Sprinkle some oregano and parsley over the potatoes.
Add the potatoes to the pan and allow to cook until slightly brown.
Remove from heat and set aside to cool before serving.
