Pan-Roasted Potatoes: Difference between revisions
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=== Ingredients === | === Ingredients === | ||
Latest revision as of 03:49, 10 January 2014
| Summary | |
|---|---|
| Prep time | 10 min |
| Cook time | 15-20 min |
| Source | The Best Skillet Recipes (pg 293) |
| Yield / serves | 4 servings |
| Rating | Very good |
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.
