SKILLET ROASTED POTATOES

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Skillet Roasted Potatoes image

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

2 lbs mini red potatoes or 2 lbs white potatoes
1 sprig fresh rosemary
2 cups chicken broth
2 tablespoons olive oil
1 tablespoon unsalted butter
1 teaspoon kosher salt (less if the broth is salty)
1 -2 tablespoon fresh chives, thinly chopped
fleur de sel

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!

Khuda or mohabat status
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These potatoes were a great side dish for my steak. They were flavorful and crispy.


Tatum Baskerville
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I've never made roasted potatoes before, but this recipe made it easy. The potatoes were delicious and I'll definitely be making them again.


Miracle Jeremiah
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I made these potatoes for a party and they were a big hit! Everyone loved them.


Malik shoaib Malik shoaib
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These potatoes were a great way to use up some leftover potatoes. They were easy to make and tasted great.


Dir Awaz
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I'm not sure what I did wrong, but my potatoes didn't turn out crispy at all. They were still soft and mushy.


yubraj yadav
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The potatoes took a little longer to cook than the recipe said, but they were worth the wait. They were crispy and flavorful.


Nayon Kar
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These potatoes were a little bland for my taste. I think I'll add some more herbs and spices next time.


Drubo Sarker
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I've made this recipe several times and it never disappoints. The potatoes are always crispy and delicious.


Ak app
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These potatoes were a great side dish for my roasted chicken. They were flavorful and crispy.


Mamun Abir
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I love how simple this recipe is. The potatoes are roasted to perfection and the seasoning is spot-on.


Happiness Ijiga
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These potatoes were easy to make and turned out great! I used baby potatoes and they were done in about 20 minutes.


Kyenell Medley
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I made these potatoes last night and they were delicious! I used a cast iron skillet and they came out perfectly browned and crispy.


Cf Ali
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These skillet roasted potatoes were a hit with my family! They were crispy on the outside and fluffy on the inside, and the seasoning was perfect. I will definitely be making these again.


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