SKILLET ROASTED POTATOES RECIPES

SKILLET ROASTED POTATOES RECIPE - FOOD.COM

Skillet Roasted Potatoes Recipe - Food.com image

By Jacques Pépin, a great way to cook mini potatoes on the stove top, but still enjoy the flavour of roasted potatoes!

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

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!

Nutrition Facts : Calories 263.8, FatContent 10.7, SaturatedFatContent 3, CholesterolContent 7.6, SodiumContent 850.8, CarbohydrateContent 36.6, FiberContent 3.9, SugarContent 3.3, ProteinContent 6.8

SKILLET ROASTED POTATOES WITH ROSEMARY RECIPE - NYT COOKING

Skillet Roasted Potatoes With Rosemary Recipe - NYT Cooking image

Provided by Jacques Pepin

Total Time 25 minutes

Yield 6 servings

Number Of Ingredients 6

Ingredients

2 pounds small new potatoes (about 24), thoroughly washed and any damaged spots removed
3 tablespoons olive oil
1 tablespoon unsalted butter
1 cup water
1/4 teaspoon salt
2 tablespoons fresh rosemary leaves or 2 teaspoons dried

Steps:

Place the potatoes in one layer in a large saucepan and add the oil, butter, water and salt. Bring to a boil, cover and cook over high heat for about 8 minutes. Reduce the heat and continue cooking, covered, over low heat for about 10 minutes to brown the potatoes. Add the rosemary and cook, stirring occasionally, 2 to 3 minutes longer. Serve.

Nutrition Facts : @context http//schema.org, Calories 194, UnsaturatedFatContent 6 grams, CarbohydrateContent 27 grams, FatContent 9 grams, FiberContent 3 grams, ProteinContent 3 grams, SaturatedFatContent 2 grams, SodiumContent 108 milligrams, SugarContent 1 gram, TransFatContent 0 grams

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