
Here's a simple stove top recipe from Cook's Illustrated. I also like to add about a teaspoon of rosemary.
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 (or sea salt)
1/4 tsp. ground black pepper
If using small potatoes (1 1/2- to 2-inch diameter), halve each potato. If using medium potatoes (2- to 3-inch diameter), quarter each potato to create 3/4- to 1-inch chunks. Rinse potatoes in cold water and drain well; spread on clean kitchen towel and thoroughly pat dry.
Heat oil in heavy-bottomed 12-inch nonstick skillet over medium-high heat until shimmering. Add potatoes cut side down in single layer; cook, without stirring, until golden brown (oil should sizzle but not smoke), 5 to 7 minutes. Using tongs, turn potatoes skin side down if using halved small potatoes or second cut side down if using quartered medium potatoes; cook, without stirring, until deep golden brown, 5 to 6 minutes longer. Stir potatoes, then redistribute in single layer. Reduce heat to medium-low, cover, and cook until potatoes are tender (paring knife can be inserted into potatoes with no resistance), 6 to 9 minutes.
When potatoes are tender, sprinkle with salt and pepper and toss or stir gently to combine; serve immediately.
Quick Start with MSPI Mama: This is one of my Quick Start recipes.
1 comment:
Oh yum!!! I need to go grocery shopping anyway!
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