Heart Healthy from WakeMed Heart Center

Scarborough Fair Potatoes

November 6, 2014 |

Recipe courtesy of Chef Joseph Fasy
as seen on episode “Herbs”, season 4


  • 2-3 lbs Red skin, Yukon Gold and/or North Carolina blue potatoes, halved
  • 3 young carrots, peeled and blanched
  • 1-2 stems each fresh rosemary, thyme, parsley and sage, coarsely chopped
  • 1 tsp chopped garlic
  • sea salt and black pepper to taste
  • 2 TBSP Extra Virgin Olive Oil

Place potatoes in a large pot. Cover with salted water and boil potatoes until just fork tender. Drain and set potatoes aside. Over medium heat, heat two Tablespoons of olive oil in a large, heavy skillet. Add the potatoes to the pan in a single layer. If they won’t all fit in one layer do the potatoes in two batches. Sprinkle potatoes liberally with salt and pepper. Cook the potatoes without stirring for two minutes, occasionally shaking the pan to prevent sticking. Add the Rosemary, Thyme and Sage and continue shaking the pan and turning the potatoes. When almost browned on all sides, add the chopped garlic, blanched carrots and Parsley and continue to cook until the carrots are heated through and the potatoes are browned on all sides.

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