SKILLET ROASTED POTATOES
By Jacques Pépin, a great way to cook mini potatoes on the stove top, but still enjoy the flavour of roasted potatoes!
Provided by Elly in Canada
Categories Potato
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Prepare potatoes and wash well in cold water.
- Arrange in one layer in a large skillet so they are almost touching - they'll need room later when they are cracked open (nonstick pan works best).
- Add rosemary, broth, oil, butter and salt.
- Bring to a boil over high heat, reduce to medium, cover the pan, but leave the lid a lttle aside, and boil until potatoes are fork tender, about 20 minutes.
- The liquid should still be about halfway up surrounding the potatoes; if not, add more broth or a little water until it does.
- Remove the pan from heat, press on each potato with a spoon or 1/4 cup measure just until it cracks open.
- Set the pan over medium-high heat and cook uncovered until the liquid has evaporated, let the potatoes sizzle until the bottoms have browned on one side, about 10 minutes.
- Gently turn the potatoes and brown the other side, another 4 to 5 minutes.
- Remove the pan from the heat and let rest for 5 minutes before serving.
- Sprinkle with chives and serve.
- Pass the fleur de sel so diners can sprinkle some on if they want!
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Da Da
[email protected]These potatoes were so crispy and flavorful! I couldn't stop eating them. Definitely a new favorite recipe.
Dola Akter
[email protected]I love how simple this recipe is. Just a few ingredients and you have a delicious side dish. Will definitely be making this again.
Abdulrahman Harun
[email protected]These skillet roasted potatoes were a delicious and easy side dish. I served them with grilled chicken and they were a perfect match.
Salina Akter
[email protected]These potatoes were a bit dry. I think I'll try adding a bit more butter or oil next time.
Junaid Ahmed Sahib dad
[email protected]I followed the recipe exactly and the potatoes turned out great! Crispy on the outside and fluffy on the inside. Yum!
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[email protected]These potatoes were amazing! I added a bit of cayenne pepper for a little spice and they were perfect. Definitely a new favorite recipe.
Al Foard
[email protected]These were a bit too oily for my liking. I think I'll try using less oil next time.
Shanice Johnson
[email protected]I've made these potatoes several times now and they're always a crowd-pleaser. The roasted rosemary adds a really nice touch.
Arthur Jose
[email protected]Delicious and easy! Perfect for a weeknight meal.
William Whitten
[email protected]These potatoes were a bit bland for my taste. I think I'll try adding some more herbs and spices next time.
Lynnette Pascal Ugom
[email protected]So easy and flavorful! I love that I can throw everything in a skillet and have a delicious side dish in no time. The potatoes were crispy on the outside and fluffy on the inside, just the way I like them.
Qamar Zaheen
[email protected]Just made these potatoes and they were delicious! I used Yukon Gold potatoes and they roasted up beautifully. The rosemary and garlic added a wonderful flavor. Will definitely be making these again.
Abdihakiin Ahmed
[email protected]These skillet roasted potatoes were a hit! The crispy edges and fluffy interiors were perfection. I added a sprinkle of garlic powder and paprika for extra flavor, and they turned out amazing. Highly recommend!