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Skillet Baked Potatoes with Rosemary Recipe

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This recipe for Skillet Baked Potatoes with Rosemary is from The Capitena Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 lb red new potatoes
2/3 C olive oil
4 T chopped fresh rosemary or 2 T dried crumbled
1 1/2 tsp coarse sea salt
freshly ground pepper
2 T unsalted butter cut into small pieces
Directions:
Directions:
Place potatoes in large pot. Add enough cold water to cover. Cover and bring to a boil. Reduce heat and simmer until potatoes are tender, about 20 minutes. Drain. Arrange potatoes on towel and drain thoroughly. (Can be prepared 4 hours ahead. Cover and let stand at room temperature)

Divide potatoes between 2 heavy large skillets. Drizzle 1/3 C olive oil into each. sprinkle half the rosemary and 3/4 tsp salt into each. Season with pepper. Toss potatoes to coat. Dot each with 1 T butter. Cover and cook over medium heat shaking skillets and turning potatoes over occasionally until brown on all sides, about 24 minutes. Serve immediately
Number Of Servings:
Number Of Servings:
8

 

 

 

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