Scarborough Fair Pototoes are flavored with (of course) Parsley, Sage, Rosemary & Thyme! According to Wikipedia (so take this with a grain of salt!) “Parsley, sage, rosemary and thyme may also refer to the pagan belief that together these four spices can be a love charm.” So pull out the old Simon & Garfunkel records and make yourself a simple and tasty sidedish– suitable for brunch or dinner–with a musical twist!
Scarborough Fair Potatoes (Serves 4)
- Red skin potatoes, halved or quartered to be of approximately the same size. (Enough to fill a quart mixing bowl)
- 1-2 stems each of fresh rosemary, thyme, parsley, and sage. Coarsely chopped.
- 1 teas chopped garlic (optional)
- kosher salt
- black pepper
- olive oil
Place potatoes in large pot. Cover with plenty of water and 1 teas salt. Turn to high and boil potatoes until just fork tender (time depends on size, check after ~ 8 minutes.)
Immediately remove potatoes from water and set aside.
Stovetop Medium heat: Heat 2 Tbls of olive oil in a large heavy skillet. Stir herbs (and optionally garlic) into to the oil.
Add Potatoes (If more than will fit 1 level deep in the pan, do two batches.) Sprinkle liberally with salt & pepper.
Let sit for ~2 minutes, then stir. Stir occasionally until potatoes are browned on all sides.