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

1. Halve or quarter potatoes to create 3/4“ - 1” chunks. Rinse potatoes in cold water and drain well, thoroughly pat dry.
2. 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.
3. When tender sprinkle with salt and pepper and stir to combine.

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

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

Serves: 3-4      Total cook time: 22 min.
Source: Cook's Illustrated May 2005