Friday, January 23, 2009

Skillet-Roasted Potatoes with Garlic and Rosemary


1 1/2 teaspoons minced garlic
2 teaspoons minced fresh rosemary
1 1/2 pounds Red Bliss potatoes, small or medium, scrubbed and unpeeled
2 tablespoons olive oil
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper


1. Mince fresh rosemary. To begin, pull fingers down on sprig of rosemary to remove the leaves. Discard stems and mince leaves. 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.

The success of your potatoes depends on having them the right size. Cook's Illustrated did a good job illustrating this. Find out more information here; scroll down the page to see their technique in "The Right Cut for the Right Potato".

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), 5-7 minutes. Using tongs, turn potatoes skin side down if using halved small potatoes or second cut side down if using quartered potatoes; cook, without stirring, until deep golden brown, 5-6 minutes longer.

4. 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), 6-9 minutes.

5. 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.

Recipe from Cook's May, 2005; Modifications mine.
Click here for a printable version of this recipe.

My picky eater enjoys potatoes, and after years of eating just plain potatoes, he will now eat roasted potatoes as well. However, he will not eat them with garlic and rosemary. This recipe is perfect since I can easily pull a couple potatoes out of the skillet before adding the rosemary and garlic. That's ideal for me: one meal for the family and everyone eating has a smile on their face.

If the color or texture of a roasted potato is too much for your picky eater, take one step back before introducing them to him/her. Remove the roasted potatoes from the skillet before adding the rosemary and garlic and then peel the outer skin from the potato. Mash if necessary before serving. This consistency will be similar to a regular baked potato without having to prepare anything separate for your picky eater.

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