Skillet-Roasted Potatoes with Lemon and Chives
By America's Test KitchenPublished on August 22, 2007
Time
35 minutes
Yield
Serves 3 to 4
Ingredients
Before You Begin
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.
Instructions
- Combine lemon zest and chives 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, pepper, and lemon chive mixture, and toss or stir gently to combine. Serve immediately.
Time
35 minutesYield
Serves 3 to 4Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
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 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.
Before You Begin
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.
Instructions
- Combine lemon zest and chives 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, pepper, and lemon chive mixture, and toss or stir gently to combine. Serve immediately.
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