Creamy Potato and Olive Skillet with Garlic

Name: Creamy Potato and Olive Skillet with Garlic
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1½ lbs (680 g) waxy potatoes (such as Yukon Gold or red potatoes), cut into ½-inch (1.3 cm) cubes, patted dry; 1 cup (150 g) pitted green olives, halved; 4 cloves (20 g) garlic cloves, minced; 3 tbsp (45 ml) extra-virgin olive oil; ¾ cup (180 ml) heavy cream; ½ cup (120 ml) vegetable or chicken broth; 4 sprigs (5 g) fresh thyme sprigs, leaves stripped from stems; to taste kosher salt; to taste freshly ground black pepper; ½ tsp (2 g) lemon zest, finely grated (optional)

From the MyKitchenBank Kitchen

A Mediterranean-inspired skillet dish featuring tender potatoes, briny green olives, and garlic simmered in a light cream sauce with fresh thyme. The potatoes are pan-fried until golden at the edges, then finished in a velvety sauce that's equally at home alongside roasted fish or as a vegetarian main course.

Prep: 15 min
Cook: 25 min
Wait: 5 min
Total: 45 min
Makes: 4 servings (about 1.5 cups per serving)

Save to My Kitchen Jump to recipe

Steps

Before you start

Pat potatoes dry after cutting to help them brown properly
Have all ingredients prepped and ready before you start cooking
Use fresh thyme if possible for the best flavor
Measure out the cream and broth ahead of time

1
Sear potatoes until goldenOven 375°F / 190°C
- Heat the olive oil in a 12-inch skillet over medium-high heat (375°F / 190°C).
- Once the oil shimmers, add the potatoes in a single layer.
- Let them sit undisturbed for 3–4 minutes to develop a golden crust on the bottom.
- Stir and continue cooking for another 5–6 minutes, stirring occasionally, until the potatoes are golden brown on multiple sides and beginning to soften (they should give slightly when pierced with a fork but not be fully tender).
+ Show details− Hide details
Ready when: Potatoes are golden brown on the exterior and partially tender inside
Tip: Don't stir too early or too often; letting them sit creates better browning and flavor.
2
Add garlic and thyme
- Add the minced garlic and thyme leaves to the skillet, stirring constantly for about 1 minute.
- The mixture should become very fragrant.
- This step blooms the flavors in the hot oil.
+ Show details− Hide details
Ready when: Garlic is fragrant and just starting to turn light golden at the edges
Tip: Watch carefully to avoid burning the garlic, which would make it bitter.
3
Deglaze and simmer
- Pour in the broth, scraping the bottom of the skillet with a wooden spoon to release any browned bits.
- Add the green olives and bring the liquid to a gentle simmer.
- Reduce heat to medium-low and simmer uncovered for 8–10 minutes, stirring occasionally, until the potatoes are completely tender when pierced with a fork and the liquid has reduced slightly.
+ Show details− Hide details
Ready when: Potatoes are fully tender and break easily; liquid has reduced by about one-third
Tip: Scrape up the flavorful browned bits from the pan—this is where the depth of flavor comes from.
4
Add cream and finish
- Reduce heat to medium-low.
- Pour in the heavy cream slowly while stirring gently to combine.
- Simmer for 2–3 minutes, stirring occasionally, until the sauce is smooth and creamy.
- Taste and season with kosher salt and freshly ground black pepper to your preference.
- If using, stir in the lemon zest.
+ Show details− Hide details
Ready when: Sauce is smooth, creamy, and coats the back of a spoon; all ingredients are heated through
Tip: Add the cream slowly to avoid any chance of it breaking; keep the heat low and gentle.
5
Rest and serve
- Remove the skillet from heat and let the dish rest for 5 minutes.
- This allows the flavors to meld.
- Serve warm directly from the skillet or transfer to a serving bowl.
+ Show details− Hide details
Tip: Resting makes the dish taste better—don't skip this step even though it seems short.

Good to know

Tips

Waxy potatoes (Yukon Gold, red, or fingerling) hold their shape better than starchy varieties like russets. Starchy potatoes will break down and become mealy.
The pitting and halving of green olives can be done the night before and stored in a container in the refrigerator.
For a lighter dish, substitute half the heavy cream with Greek yogurt stirred in at the very end off heat—this adds creaminess and a subtle tang without the richness.
This dish pairs beautifully with roasted white fish, chicken, or lamb. It also works as a vegetarian main course with crusty bread and a green salad.

Make ahead

Potatoes can be cut up to 4 hours ahead and stored in a bowl of cold water in the refrigerator (pat dry before cooking). The finished dish reheats well; see storage instructions below.

Storage & reheating

Refrigerate leftovers in an airtight container for up to 3 days. To reheat, warm gently over medium-low heat on the stovetop, stirring occasionally and adding a splash of broth or cream if the sauce has thickened too much. Do not freeze due to the cream-based sauce, which may separate upon thawing.

Substitutions

waxy potatoes (such as Yukon Gold or red potatoes) → Fingerling potatoes, halved lengthwise. Fingerlings hold their shape beautifully and have a slightly firmer texture. Reduce initial cooking time by 1–2 minutes.
pitted green olives → Kalamata olives or a mix of green and kalamata. Kalamata olives are earthier and less briny; use the same quantity but taste the finished dish and adjust salt accordingly.
heavy cream → Half-and-half or a 50/50 mix of heavy cream and crème fraîche. Half-and-half will produce a lighter sauce. Crème fraîche adds a subtle tang that complements the olives.
fresh thyme sprigs → Dried thyme or fresh rosemary. Use 1–1.5 teaspoons of dried thyme or 1 teaspoon of fresh rosemary leaves. Dried herbs are more concentrated, so use less.