Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Skillet-Roasted Potatoes With Garlic And Rosemary
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- #117993
These potatoes make a simple and tasty side dish
serves/makes:
ready in:
30-60 minutes
30-60 minutes
2 reviews
ingredients
1 1/2 teaspoon minced garlic
2 teaspoons minced fresh rosemary
1 1/2 pound red potatoes, small or medium, scrubbed and unpeeled
2 tablespoons olive oil
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
directions
Combine garlic and rosemary in small bowl.
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.
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.
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.
added by
carie
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
January 1, 2014
Wow! Will make this often. My potatoes were quite big and I had many "cut" sides so I did turn them several times to brown evenly on all sides.
November 8, 2011
Absolutely perfect. Don't change a thing and you'll be happy with this recipe.