====== Skillet-roasted Potatoes ======

  *1 1/2 lb Red Bliss potatoes small or medium - scrubbed and unpeeled
  *2 Tbsp olive oil
  *3/4 tsp kosher salt
  *1/4 tsp black pepper
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  - Halve or quarter potatoes to create 3/4" - 1" chunks. Rinse potatoes in cold water and drain well, thoroughly pat dry.
  - Heat oil in 12" skillet until shimmering. Add potatoes cut side down in single layer; cooking without stirring until golden brown (oil should sizzle but not smoke), 5-7 min. Turn potatoes with next cut side down and cook without stirring until deep golden brown, 5-6 min. longer. Stir potatoes, then redistribute in single layer. Reduce heat to med-low, cover, and cook until tender 6-9 min.
  - When tender sprinkle with salt and pepper and stir to combine.
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**Alternative: Spicy potatoes - Replace step 3 pepper with:**
  * 1 tsp chili powder
  * 1 tsp sweet paprika
  * 1/2 tsp ground cumin
  * 1/4 tsp cayenne pepper
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**Alternative: Garlic Rosemary potatoes**
  * 1/2 tsp garlic + 2 tsp minced fresh rosemary combined in small bowl
  * after cooking potatoes, clear space in center, heat garlic & rosemary 45 sec., stir into potatoes
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  Serves: 3-4      Total cook time: 22 min.
  Source: Cook's Illustrated May 2005
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{{tag>food vegetarian side}}