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Skillet-Roasted Potatoes Recipe

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This recipe for Skillet-Roasted Potatoes, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wil Wagner
Added: Friday, October 10, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 pounds Red Bliss potatoes , small or medium, scrubbed and unpeeled
2 tablespoons olive oil
3/4 teaspoon kosher salt (or sea salt)
1/4 teaspoon ground black pepper

Directions:
Directions:
1. 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.
2. 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.
3. When potatoes are tender, sprinkle with salt and pepper and toss or stir gently to combine; serve immediately.
Note: STEP BY STEP: The Right Cut for the Right Potato Small or medium potatoes can be used in our recipe, but they must be cut differently. Large potatoes are a poor choice; the cut pieces will be uneven and won't cook at the same rate.

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

MEDIUM: Medium potatoes (2 to 3 inches

Number Of Servings:
Number Of Servings:
3 - 4
Personal Notes:
Personal Notes:
I got this recipe from www.cooksillustrated.com

 

 

 

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