Herb Veggie And Potato Skillet 5fix Recipes

GARLIC HERB SKILLET POTATOES

Steps:

• Melt the butter and heat the olive oil in a large skillet over medium heat. Arrange the potato slices across the bottom of the skillet in a single layer. Cook without stirring for 5 minutes, or until the potatoes have begun to brown on the bottom.
• Sprinkle potato slices with rosemary, thyme, oregano, parsley, and paprika. Turn the potatoes, and continue cooking 5 minutes, or until tender. Turn off the heat, and sprinkle the garlic and cayenne over the potatoes. Lightly toss for about 1 minute, until the garlic has softened.

HERB, VEGGIE, AND POTATO SKILLET #5FIX

Steps:

• Clean the asparagus and cut into 1-3 inch pieces. Set aside.
• Open can of artichoke hearts and drain. Remove any leaves or pieces that feel hard or tough. Set aside.
• Prepare a bowl of ice water large enough for the asparagus to fit into.
• Blanch the asparagus by bringing pot of water to boil, drop the asparagus into the pot for 3 minutes, then use a strainer to quickly get the asparagus out of the water and into into ice water.
• In a skillet add 1 tablespoon of the olive oil and warm over medium to high heat on the stovetop.
• Add potatoes and cook until starting to brown.
• Turn the stove to low to medium heat and add the rest of the oil.
• Remove the asparagus from the water.
• Add the asparagus and artichoke hearts to the skillet and cook until warm, approximately 5 minutes.
• Sprinkle the salt evenly over the potatoes and vegatables and mix.
• Potato and vegatable mix is ready to serve.