Dhanson at 03:49, 10 January 2014

2014-01-10T03:49:16Z

← Older revision		Revision as of 03:49, 10 January 2014
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	\|Source=''The Best Skillet Recipes'' (pg 293)		\|Source=''The Best Skillet Recipes'' (pg 293)
	\|Yield=4 servings		\|Yield=4 servings
	\|Rating={{~~VeryGood~~}}		\|Rating={{Very Good}}
	}}		}}
	=== Ingredients ===		=== Ingredients ===

Dhanson: Created page with "{{RecipeSummary |PrepTime=10 min |CookTime=15-20 min |Source=''The Best Skillet Recipes'' (pg 293) |Yield=4 servings |Rating={{VeryGood}} }} === Ingredients === * 2 lbs small ..."

2014-01-10T03:28:11Z

Created page with "{{RecipeSummary |PrepTime=10 min |CookTime=15-20 min |Source=''The Best Skillet Recipes'' (pg 293) |Yield=4 servings |Rating={{VeryGood}} }} === Ingredients === * 2 lbs small ..."

New page

{{RecipeSummary
|PrepTime=10 min
|CookTime=15-20 min
|Source=''The Best Skillet Recipes'' (pg 293)
|Yield=4 servings
|Rating={{VeryGood}}
}}
=== Ingredients ===
* 2 lbs small or medium red potatoes, scrubbed and cut into 1-inch wedges
* 3 T olive oil
* salt & ground black pepper

=== Preparation ===
Toss the potatoes with 1 tablespoon of the oil, 1/4 teaspoon salt, and a pinch pepper in a microwave-safe bowl. Microwave on high, uncovered, until the potatoes soften but still hold their shape, about 10 minutes; gently stirring twice during cooking. Drain the potatoes thoroughly.

Heat the remaining 2 tablespoons of oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add the potatoes cut side down in a single layer and cook until golden brown on one side, 5-7 minutes.

Gently stir the potatoes, rearrange in a single layer, and cook until tender and deep golden brown on a second side, 5-7 minutes longer. Season with salt and pepper to taste, transfer to a serving dish and serve.

=== Variations ===
==== Pan-Roasted Potatoes with Lemon and Chives ====
Toss 2 tablespoons minced fresh chives and 2 teaspoons grated zest from 1 lemon before serving.

==== with Southwestern Spices ====
Combine 1/2 t chili powder, 1/2 t sweet paprika, 1/4 t ground cumin, and 1/8 t cayenne pepper in a small bowl. Substitute a pinch of the chili mixture for the pepper in step 1 above. Add the remaining spice mixture to the potatoes after they have browned in step 3 and continue to cook until spices are fragments, about 30 seconds.

[[Category:Side Dish]]
[[Category:Potatoes]]

Pan-Roasted Potatoes - Revision history

Dhanson at 03:49, 10 January 2014

Dhanson: Created page with "{{RecipeSummary |PrepTime=10 min |CookTime=15-20 min |Source=''The Best Skillet Recipes'' (pg 293) |Yield=4 servings |Rating={{VeryGood}} }} === Ingredients === * 2 lbs small ..."