SERVES 4
TOTAL TIME: 35 minutes
We prefer to use small or medium potatoes (1½ to 3 inches in diameter) here because they are easier to cut into uniform pieces.
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2 |
pounds small or medium red potatoes, cut into 1-inch pieces |
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3 |
tablespoons olive oil |
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Salt and pepper |
1. Toss potatoes with 1 tablespoon oil and ¼ teaspoon salt in bowl. Microwave on high, uncovered, until potatoes soften but still hold their shape, about 10 minutes, gently stirring twice during cooking. Drain potatoes thoroughly.
2. Heat remaining 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add potatoes, cut side down, in single layer and cook until golden brown on first side, 5 to 7 minutes.
3. Gently stir potatoes, rearrange in single layer, and cook until tender and deep golden brown on second side, 5 to 7 minutes longer. Season with salt and pepper to taste and serve.
VARIATIONS
PAN-ROASTED POTATOES WITH LEMON AND CHIVES
Toss potatoes with 2 tablespoons minced fresh chives and 2 teaspoons grated lemon zest before serving.
PAN-ROASTED POTATOES WITH SOUTHWESTERN SPICES
Combine ½ teaspoon chili powder, ½ teaspoon sweet paprika, ¼ teaspoon ground cumin, and ⅛ teaspoon cayenne pepper in bowl. Toss pinch of spice mixture with potatoes before microwaving in step 1. Stir remaining spice mixture into potatoes before browning on second side in step 3.
PAN-ROASTED POTATOES WITH GARLIC AND ROSEMARY
Combine 1 teaspoon olive oil, 2 minced garlic cloves, and 2 teaspoons minced fresh rosemary in bowl. After browning potatoes in step 3, clear center of pan, add garlic mixture, and cook, mashing garlic into skillet, until fragrant, about 30 seconds. Stir garlic mixture into potatoes.