Delightful Pan-Roasted Potatoes | Restaurant Style

JD

October 02, 2019

0

healthy-food, tasty-food-recipe

The key to roasting potatoes is achieving a crisp exterior and perfectly done interior at the same time. The process typically takes a while, especially with sturdy potatoes. To speed things up, some recipes call for partially boiling the potatoes before roasting, but we found that zapping them in the microwave proved even faster and more convenient. Once partially cooked, they needed only 10 minutes in a hot skillet to crisp up and become tender. We found that low-starch, high-moisture red potatoes yielded crisp yet delicate crusts and moist, dense interiors. These potatoes are great served either plain or with one of the simple herb, spice, or aromatic variations listed. We prefer to use small or medium potatoes (1½ to 3 inches in diameter) here because they are easier to cut into uniform pieces, either halved or quartered depending on their size.

Ingredients

2 pounds small or medium red potatoes, unpeeled
3 tablespoons olive oil
Salt and pepper

Procedure

1. Halve or quarter potatoes into 1-inch pieces. Toss potatoes with 1 tablespoon oil and ¼ teaspoon salt in bowl.
2. Microwave until potatoes soften but still hold their shape, about 10 minutes, gently stirring twice during microwaving. Drain potatoes thoroughly in colander.
3. Heat remaining 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add potatoes cut side down in single layer; cook, without stirring, until golden brown, 5 to 7 minutes.
4. 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. Season with salt and pepper to taste, and serve.

Variations

Pan-Roasted Potatoes with Lemon and Chives

Toss potatoes with 2 tablespoons minced fresh chives and 2 teaspoons grated lemon zest before serving.

Pan-Roasted Potatoes with Southwestern Spices

Combine ½ teaspoon chili powder, ½ teaspoon paprika, ¼ teaspoon ground cumin, and ⅛ teaspoon cayenne pepper in bowl. Toss pinch of spice mixture with potatoes before microwaving. Stir remaining spice mixture into potatoes before browning on second side.

Pan-Roasted Potatoes with Garlic and Rosemary

Combine 1 teaspoon olive oil, 2 minced garlic cloves, and 2 teaspoons minced fresh rosemary in bowl. After browning potatoes, push potatoes to sides of skillet, add garlic mixture, and cook, mashing garlic into skillet, until fragrant, about 30 seconds. Stir garlic mixture into potatoes.

These are the tips and tricks for cooking. See these posts.
Food safety
Ideal Habits of a Cook
Secret Starter Kits of a Cook
Basic Staple Ingredients
Secret Ingredients for the Next Level