The first time I tasted this Herbed Potatoes dish 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.
A Trini Herbed Potatoes
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.
Trini Herbed Potatoes Recipe
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
salt to taste
Melt the butter in a frying pan over a medium flame.
That’s it for now. See you soon!