The best rosemary/garlic roasted spuds you will ever eat

[Stinky The Clown]

This recipe was purloined from elsewhere. We have made these before, and we made them last night. They are, indeed, spud nirvana. I'm not one to post recipes that aren't mine, but this one is KILLER good. I promise.

Serves 3 to 4. Published May 1, 2005.

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
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.

Skillet Potatoes


WRONG CUT: Thinly sliced potatoes cook unevenly. Some are browned, some are pale.


TOO MUCH FAT: Potatoes roasted with 1 1/2 sticks of butter taste fried and fatty.


ADDED LIQUID: Adding broth to the skillet makes the potatoes soggy.

Technique

The Right Cut for the Right Potato


SMALL: Small potatoes (1 1/2 to 2 inches in diameter) should be cut in half.


MEDIUM: Medium potatoes (2 to 3 inches in diameter) should be cut into quarters.

[housewolf]

1. Thanks for this

The recipe sounds terrific! And I love seeing the pictures or right and wrong ways to cut the potatoes, very helpful.

[Stinky The Clown]

3. Psssst ........ c'mere .........

..... increase the amount of garlic.

:wink:

[hippywife]

2. We're always up for a little

spud nirvana. LOL

Thanx for the recipe. I bought myself a rosemary tree for my kitchen the other day. Now if I can just keep it alive.

[Tangerine LaBamba]

4. The perfect recipe

Excellent directions, specific and concise.

Photos! What can be better?

And a recipe that sounds absolutely wonderful.

I just noted that I'm stuffed a la dirigible.

But I'm fixing these tomorrow!!

Thank you.

[wryter2000]

5. I think I know where you got this one

It has all the earmarks of how they do things. :)

This sounds yummy. I must try it.

[Stinky The Clown]

6. Was it the ........

...... "Illustrated" footnotes that gave you a clue? :)

[wryter2000]

7. Yup

Not too many outfits do that.

[eleny]

8. I use a similar recipe found in the Frugal Gourmet's first cookbook

He does a potato stuffed chicken. The potatoes are seasoned like yours. But capers are added and if I'm not mistaken a tiny bit of lemon juice. I'm too lazy to look it up. :D

I started making the potatoes by themselves for the crispy factor. Oh my god, are they good. The rosemary certainly is fantastic.

Try some capers and you'll love that too, I'm sure.

P.S. I bake them in the oven.

[hippywife]

9. I've got my oil heating for these right now!

I can hardly wait to have them. :9

[Sparkly]

10. You will love them!

The technique may sound like it wouldn't work, but it does!

Make sure you get the cut surfaces of the spuds really dry -- they spatter! (Ouch!)

[hippywife]

11. Just finished dinner!

And they were really awesome. We both loved them. I used my 12" cast iron skillet and had to shuffle some of the potatoes from the inside to the outside but otherwise they're a winner! Will definitely make them again.

Thanx to the both of you. :hi:

[hippywife]

12. Getting ready to make these again tonight.

We really do love these taters! LOL :hi:

[hippywife]

13. I made these again last night. Still love them.

However, I've had to use russetts since those are the only organic ones I can get without driving clear into town to Whole Paycheck. And using my cast iron skillet.

Tonight I used the same cooking method with sweet potatoes but didn't use the garlic and rosemary since we just had the others. The sweet potatoes are so good fried up this way with some kosher salt added at the end. They carmelized so nicely.

Having them bison meatloaf and green beans as I type this. :9

[Stinky The Clown]

14. We made the original recipe tonight!

Had them with omlettes, I had some maple chicken sausage .... and in honor of the night ......