Rosemary Shallot Skillet Potatoes

Rosemary Shallot Skillet Potatoes

Category: Vegan Meals

  • Serves 4 servings

  • Prep Time 10 mins

  • Cook Time 15 mins


  • 3 Tbsp. I Can’t Believe It’s Not Butter!® Vegan Spread, divided

  • 1/4 cup finely chopped shallots

  • 1/2 tsp. minced fresh rosemary leaves

  • 1/4 tsp. salt

  • 1/8 tsp. ground black pepper

  • 1 1/4 lbs. Yukon gold potatoes, peeled and sliced into 1/4-inch thick rounds

  • 1/4 cup reduced sodium vegetable broth

  • 1 large clove garlic, minced

  • 1 Tbsp. hopped fresh parsley leaves


  • Melt 2 Tablespoons I Can’t Believe It’s Not Butter!® Vegan Spread in large nonstick skillet over medium-high heat.

  • Add shallots, rosemary, salt and pepper and cook 2 minutes until shallots just soften.

  • Stir in potatoes, tossing until evenly coated.

  • Cook until potatoes are tender-crisp and golden brown, about 7 minutes, stirring occasionally.

  • Add broth and garlic.

  • Reduce heat and simmer, covered, 5 minutes or until potatoes are tender, turning occasionally.

  • Top with remaining 1 Tablespoon I Can’t Believe It’s Not Butter!® Vegan Spread and sprinkle with parsley.

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