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Adapted from Cook's Illustrated
Serves 3 to 4. Published May 1, 2005.
Serves 3 to 4. Published May 1, 2005.
I will definatley make this tasty recipe again. I burnt some of the potatoes at the end, I should have been watching the potatoes better!!
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.
Ingredients
1 1/2
teaspoons minced garlic
2
teaspoons minced fresh rosemary
1 1/2
pounds Red Bliss potatoes , small or medium, scrubbed and unpeeled( I used red potatoes and cut them into smaller pieces)
2
tablespoons olive oil
3/4
teaspoon kosher salt
1/4
teaspoon ground black pepper
Instructions
1. Combine garlic and rosemary in small bowl.
2. If using small potatoes (1 1/2- to 2-inch diameter), halve each potato. If using medium potatoes (2- to 3-inch diameter), quarter each potato to create 3/4- to 1-inch chunks. Rinse potatoes in cold water and drain well; spread on clean kitchen towel and thoroughly pat dry.
3. 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.
4. When potatoes are tender, sprinkle with salt and pepper and toss or stir gently to combine. 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; 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.
Ingredients
1 1/2
teaspoons minced garlic
2
teaspoons minced fresh rosemary
1 1/2
pounds Red Bliss potatoes , small or medium, scrubbed and unpeeled( I used red potatoes and cut them into smaller pieces)
2
tablespoons olive oil
3/4
teaspoon kosher salt
1/4
teaspoon ground black pepper
Instructions
1. Combine garlic and rosemary in small bowl.
2. If using small potatoes (1 1/2- to 2-inch diameter), halve each potato. If using medium potatoes (2- to 3-inch diameter), quarter each potato to create 3/4- to 1-inch chunks. Rinse potatoes in cold water and drain well; spread on clean kitchen towel and thoroughly pat dry.
3. 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.
4. When potatoes are tender, sprinkle with salt and pepper and toss or stir gently to combine. 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; serve immediately.
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