SKILLET ROASTED POTATOES

By LindaW1955

Ingredients

• 1 1/2 small red potatoes, scrubbed and unpeeled
• 2 TBS olive oil
• 3/4 tsp Kosher salt
• 1/4 tsp ground black pepper

Details

Servings 3
Preparation time 10mins
Cooking time 32mins

Preparation

Step 1

1. If using small potatoes (1 1/2 to 2" diameter), halve until each potato. If using medium (2-3" diameter), quarter each potato to create 3/4 to 1" chunks. Rinse potatoes in cold water and drain well. spread on clean kitchen towel and thoroughly pat dry.

2. Heat oil in heavy-bottomed 12" non-stick skillet over medium-high heat until shimmering. Add potatoes cut side down in single layer; cook, w/o stirring, until golden brown (oil should sizzle but not smoke), 5-7 minutes. Using tongs, turn potatoes skin side down, or if using quartered potatoes, turn flesh side down; cook w/o stirring until deep golden brown, 5-6 minutes longer. Stir pieces and then distribute in a single layer. Reduce heat to medium-low, cover and cook until potatoes are tender, 6-9 minutes.

3. When potatoes are tender, sprinkle w/ salt and pepper and toss to stir gently to combine; serve immediately.