- 3
- 10 mins
- 32 mins
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
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.