SKILLET-ROASTED POTATOES


	1½ 	pounds small or medium Red 
		Bliss potatoes, scrubbed and 
		unpeeled
	2 	Tbls olive oil
	¾ 	tsp kosher salt
¼ 	tsp ground black pepper
	For Garlic and Rosemary 
			potatoes:
1½ 	tsp minced
2 	tsp minced fresh rosemary

If using small potatoes (1½ to 2-inch diameter), halve each potato. If using medium potatoes (2  to 3 inch diameter), quarter each potato to create ¾- to 1 inch chunks. Rinse potatoes in cold water and drain well; spread on clean kitchen towel and thoroughly pat dry. Heat oil in heavy-bottomed 12-inch nonstick skillet over medium-high heat until shimmering. Add potatoes cut side down in single layer; cook, without stirring, until golden brown (oil should sizzle but not smoke), 5 to 7 minutes. 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. Stir potatoes, then redistribute in single layer. Reduce heat to medium-low, cover, and cook until potatoes are tender (paring knife can be inserted into potatoes with no resistance), 6 to 9 minutes. When potatoes are tender, sprinkle with salt and pepper and toss or stir gently to combine; serve immediately.
For even cooking and proper browning, the potatoes must be cooked in a single layer and should not be crowded in the pan, so be sure to use a heavy-duty 12-inch skillet. A nonstick skillet simplifies cleanup but is not essential.
SKILLET-ROASTED POTATOES WITH GARLIC AND ROSEMARY: Combine garlic and rosemary in small bowl. Follow recipe for Skillet-Roasted Potatoes; after seasoning potatoes with salt and pepper in step 3, clear center of skillet and add garlic and rosemary mixture. Cook over medium-low heat, mashing with heatproof rubber spatula, until fragrant, about 45 seconds, then stir mixture into potatoes.

Serves: 3-4								Source: Cooks Illustrated, 10/17/08