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POTATOES - SKILLET-ROASTED WITH GARLIC AND ROSEMARY - Cook's Illustrated

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SKILLET-ROASTED POTATOES WITH GARLIC AND ROSEMARY

Serves 3 to 4. Published May 1, 2005.

For even cooking and proper browning, the potatoes must be cooked in a single layer and should not be crowded in the pan, so be sure to use a heavy-duty 12-inch skillet. A nonstick skillet simplifies cleanup but is not essential.

Greasy potatoes, burnt crusts, and uneven cooking were just three of the problems we had to solve to resurrect this classic method of roasting spuds on the stovetop

TECHNIQUE
WRONG CUT: Thinly sliced potatoes cook unevenly. Some are browned, some are pale.


TOO MUCH FAT: Potatoes roasted with 1 1/2 sticks of butter taste fried and fatty.


ADDED LIQUID: Adding broth to the skillet makes the potatoes soggy.

TECHNIQUE
The Right Cut for the Right Potato


SMALL: Small potatoes (1 1/2 to 2 inches in diameter) should be cut in half.


MEDIUM: Medium potatoes (2 to 3 inches in diameter) should be cut into quarters.


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Ingredients

  • SKILLET-ROASTED POTATOES WITH GARLIC AND ROSEMARY
  • Serves 3 to 4. Published May 1, 2005.
  • For even cooking and proper browning, the potatoes must be cooked in a single layer and should not be crowded in the pan, so be sure to use a heavy-duty 12-inch skillet. A nonstick skillet simplifies
  • INGREDIENTS
  • 1 1/2 teaspoons minced garlic
  • 2 teaspoons minced fresh rosemary
  • 1 1/2 pounds Red Bliss potatoes , small or medium, scrubbed and unpeeled
  • 2 tablespoons olive oil
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper

Details

Servings 3

Preparation

Step 1

SKILLET-ROASTED POTATOES WITH GARLIC AND ROSEMARY

Serves 3 to 4. Published May 1, 2005.

For even cooking and proper browning, the potatoes must be cooked in a single layer and should not be crowded in the pan, so be sure to use a heavy-duty 12-inch skillet. A nonstick skillet simplifies cleanup but is not essential.


INSTRUCTIONS
1. Combine garlic and rosemary in small bowl.

2. 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.

3. 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.

4. When potatoes are tender, sprinkle with salt and pepper and toss or stir gently to combine. Clear center of skillet and add garlic and rosemary mixture. Cook over medium-low heat, mashing with heatproof rubber spatula, until fragrant, about 45 seconds, then stir mixture into potatoes; serve immediately.

Skillet Potatoes


WRONG CUT: Thinly sliced potatoes cook unevenly. Some are browned, some are pale.


TOO MUCH FAT: Potatoes roasted with 1 1/2 sticks of butter taste fried and fatty.


ADDED LIQUID: Adding broth to the skillet makes the potatoes soggy.

TECHNIQUE
The Right Cut for the Right Potato


SMALL: Small potatoes (1 1/2 to 2 inches in diameter) should be cut in half.


MEDIUM: Medium potatoes (2 to 3 inches in diameter) should be cut into quarters.

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