Skillet-Roasted Potatoes with Garlic and Rosemary

Published May 1, 2005.

Why this recipe works:

We wanted a truly outstanding stovetop-roasted potato recipe (extra-crisp on the outside and moist and creamy on the inside) to turn to when our oven wasn’t free. The key turned out to be choosing the right potato and cutting it uniformly: Red Bliss potatoes, cut in half if they’re small or… read more

We wanted a truly outstanding stovetop-roasted potato recipe (extra-crisp on the outside and moist and creamy on the inside) to turn to when our oven wasn’t free. The key turned out to be choosing the right potato and cutting it uniformly: Red Bliss potatoes, cut in half if they’re small or quartered if they’re medium, offer a great crust and a moist interior. The winning cooking technique for our stovetop-roasted potato recipe was to first brown the potatoes over high heat, cover, and finish the cooking over low heat, which allowed the insides to cook through while the outsides stayed crisp.

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Serves 3 to 4

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

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