Skillet Roasted Potatoes Recipes

Steps:

• get a pan hot (medium heat)
• add oil to the pan.
• slice the potatoes any you would like.
• when the oil gets hot add the potatoes (test with a splash of water - it will sizzle when hot).
• sprinkle Lawry's salt on the potatoes (a little goes a long way).
• when they are done they will be brown - dark brown and hard.

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.

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!

Steps:

• Heat hot chili oil in a large skillet over medium-high heat. When oil is hot, add the potatoes. Stir in the garlic cloves, chili powder, cumin, and cayenne pepper. Cook for 2 to 3 minutes or until crispy.

Steps:

• Toss together potatoes with oil and 1 1/2 teaspoon garlic powder, salt, and pepper. Heat a skillet over medium high heat. Add potato mixture; cook, stirring occasionally, until potatoes are browned and cooked through, 15 to 20 minutes.
• Meanwhile, stir together melted butter, remaining 1 1/2 teaspoons garlic powder, thyme, and sage in a bowl until well combined. Pour over potatoes.

Steps:

• In a skillet, heat oil over medium heat. Add potatoes; cook for 10 minutes, stirring occasionally. Stir in remaining ingredients; cook and stir until potatoes are browned and tender, about 5 minutes longer.

Steps:

• Boil cubed potatoes until tender, about 15 minutes.
• Heat olive oil and oil from sun-dried tomatoes over medium high heat. Add shallots and potatoes. Cook for 20-25 minutes until the shallots and potatoes turn golden.
• Mix in spinach, tomatoes, cayenne pepper, and salt. Stir to mix ingredients. Add tablespoon butter and continue to cook until butter melts and spinach and tomatoes are heated through, about another 5 minutes.
• Top with shredded asiago and crumbled bacon. Serve with additional salt and pepper if desired.

Steps:

• Combine garlic and rosemary in small bowl.
• If using small potatoes, halve each potato. If using medium potatoes, quarter each potato to create 3/4 - 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 shimmmering. Put potatoes, cut side down on single layer; cook , without stirring, until golden brown (oil should sizzle but not smoke) 5-7 minutes. Using tongs, turn potatoes skin side down if using halved small potatoes or second cut side down if using quartered medium potatoes; cook withoug stirring, until deep golden brown, 5-6 minutes longer. Stir potatoes, then redistribute in single layer. Reduce heat to medum-low, cover, and cook until potatoes are tender (paring knife can be inserted into potatoes with no resistance), 6-9 minutes.
• When potatoes are tender, sprinkle with salt and pepper and toss or stir gently to combine, Clean center of skillet and add garlic and rosemary mixture. Cook over medium-low heat, mashing with a heatproof rubber spatula, until fragrant, about 45 seconds, then stir mixture into potatoes; serve immediately.
• TIP: Another way to serve these potatoes is to use 1 teaspoons chili powder and 1 teaspoons sweet paprika in place of the garlic and rosemary. When potatoes are tender, sprinkle with salt, and chili powder mixture and toss gently or stir gently to combine. Cook over medium-low heat until spices are fragrant, about 30 seconds.
• Anotehr spice combination is 2 teaspoons lemon zest and 2 tablespoons minced fresh chives in place of the garlic and rosemary. When potatoes are tender, sprinkle with salt and pepper, and lemon chive mixture, and toss gently to combine.