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Skillet-roasted Potatoes

  • 1 1/2 lb Red Bliss potatoes small or medium - scrubbed and unpeeled
  • 2 Tbsp olive oil
  • 3/4 tsp kosher salt
  • 1/4 tsp black pepper

  1. Halve or quarter potatoes to create 3/4โ€œ - 1โ€ chunks. Rinse potatoes in cold water and drain well, thoroughly pat dry.
  2. Heat oil in 12โ€œ skillet until shimmering. Add potatoes cut side down in single layer; cooking without stirring until golden brown (oil should sizzle but not smoke), 5-7 min. Turn potatoes with next cut side down and cook without stirring until deep golden brown, 5-6 min. longer. Stir potatoes, then redistribute in single layer. Reduce heat to med-low, cover, and cook until tender 6-9 min.
  3. When tender sprinkle with salt and pepper and stir to combine.

Alternative: Spicy potatoes - Replace step 3 pepper with:

  • 1 tsp chili powder
  • 1 tsp sweet paprika
  • 1/2 tsp ground cumin
  • 1/4 tsp cayenne pepper

Alternative: Garlic Rosemary potatoes

  • 1/2 tsp garlic + 2 tsp minced fresh rosemary combined in small bowl
  • after cooking potatoes, clear space in center, heat garlic & rosemary 45 sec., stir into potatoes

Serves: 3-4      Total cook time: 22 min.
Source: Cook's Illustrated May 2005

recipe/skilletroastedpotatoes.txt ยท Last modified: 2011/12/11 04:25 (external edit)