Skillet Roasted Potatoes Food

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SKILLET-ROASTED POTATOES WITH GARLIC AND ROSEMARY



Skillet-Roasted Potatoes With Garlic and Rosemary image

This is such a delicious way to cook potatoes, and so good with meatloaf - 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.

Provided by Chef mariajane

Categories     Potato

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 6

1 1/2 teaspoons minced garlic
2 teaspoons minced fresh rosemary
1 1/2 lbs Red Bliss potatoes, scrubbed and unpeeled (small or medium)
2 tablespoons olive oil
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper

Steps:

  • Combine garlic and rosemary in small bowl.
  • If using small potatoes, halve each potato. If using medium potatoes, quarter each potato to create 3/4 - 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 shimmmering. Put potatoes, cut side down on single layer; cook , without stirring, until golden brown (oil should sizzle but not smoke) 5-7 minutes. Using tongs, turn potatoes skin side down if using halved small potatoes or second cut side down if using quartered medium potatoes; cook withoug stirring, until deep golden brown, 5-6 minutes longer. Stir potatoes, then redistribute in single layer. Reduce heat to medum-low, cover, and cook until potatoes are tender (paring knife can be inserted into potatoes with no resistance), 6-9 minutes.
  • When potatoes are tender, sprinkle with salt and pepper and toss or stir gently to combine, Clean center of skillet and add garlic and rosemary mixture. Cook over medium-low heat, mashing with a heatproof rubber spatula, until fragrant, about 45 seconds, then stir mixture into potatoes; serve immediately.
  • TIP: Another way to serve these potatoes is to use 1 teaspoons chili powder and 1 teaspoons sweet paprika in place of the garlic and rosemary. When potatoes are tender, sprinkle with salt, and chili powder mixture and toss gently or stir gently to combine. Cook over medium-low heat until spices are fragrant, about 30 seconds.
  • Anotehr spice combination is 2 teaspoons lemon zest and 2 tablespoons minced fresh chives in place of the garlic and rosemary. When potatoes are tender, sprinkle with salt and pepper, and lemon chive mixture, and toss gently to combine.

Nutrition Facts : Calories 246.1, Fat 9.4, SaturatedFat 1.3, Sodium 450.3, Carbohydrate 36.8, Fiber 4, Sugar 2.3, Protein 4.4

SKILLET POTATOES



Skillet Potatoes image

Provided by Daphne Brogdon

Categories     side-dish

Time 1h20m

Yield 8 servings

Number Of Ingredients 5

8 tablespoons (1 stick) butter
4 cloves garlic, chopped
2 russet potatoes, skin left on
Salt
3 sprigs fresh thyme leaves

Steps:

  • Preheat the oven to 400 degrees F.
  • Heat a 10-inch cast-iron or nonstick skillet over low heat. Add the butter; when melted, add the garlic and cook until soft but not browned, 3 to 4 minutes.
  • Slice the potatoes on a mandoline set to 3mm (about the thickness of 3 credit cards). Place the potatoes in a large bowl; add the melted garlic butter and sprinkle with salt. Toss well to ensure all the slices are coated.
  • Place the skillet used for the butter over low heat. Carefully layer the potato slices in the skillet, overlapping them in a circular pattern starting from the edge of the skillet and working towards the center. Continue until you have about five layers of potatoes.
  • Set a medium pot lid (6 to 8 inches wide) on directly on top of the potatoes. Then place a heavy pot on top of the lid to weight it down. Adjust the heat to medium-low and cook for about 15 minutes on the stovetop, then transfer to the oven and bake until the bottom is golden brown and crispy, another 15 minutes. (You can use a spatula to peek at the bottom to make sure it's golden brown.)
  • Remove the skillet from the oven and let the potatoes rest for 15 minutes. Remove the pot and lid, and place a plate upside down on the skillet. Using oven mitts, carefully turn the skillet over to release the potatoes onto the plate. Garnish with thyme leaves and serve.

GARLIC SKILLET RED POTATOES



Garlic Skillet Red Potatoes image

I got this from a newspaper. It's easy and tasty! You can use corn oil too and I like kosher salt. They get nice and crisp.

Provided by Oolala

Categories     Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

3 tablespoons olive oil
1 1/2 lbs small red potatoes, quartered
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon fresh parsley, chopped

Steps:

  • In a large skillet, heat oil over medium-high heat.
  • Stir in potatoes.
  • Cover skillet; cook, stirring, until potatoes are almost tender, about 12-15 minutes.
  • Uncover, reduce heat to low.
  • Stir in garlic, salt and pepper.
  • Cook, stirring, until potatoes are tender, about 2 minutes.
  • Sprinkle parsley and add salt to taste if desired.

SKILLET-ROASTED POTATOES WITH LEMON AND CHIVES



Skillet-Roasted Potatoes With Lemon and Chives image

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.

Provided by Chef mariajane

Categories     Potato

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 6

2 teaspoons lemon zest, grated
2 tablespoons fresh chives, minced
1 1/2 lbs Red Bliss potatoes, small size, scrubbed, unpeeled
2 tablespoons olive oil
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper

Steps:

  • .Combine lemon zest and chives in a small bowl.
  • If using small potatoes (1 1/2 - 2 inches in diameter) halve each potato. If using medium potatoes (2-3 inch in 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), 5-7 minutes. Using tongs, turn potatoes skin side down if using halved potatoes, or second cut side down if using quartered potatoes; cook without stirring until deep golden brown, 5-6 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), 6-9 minutes.
  • When potatoes are tender, sprinkle with salt and pepper, and lemon chive mixture, and toss or stir gently to combine Serve immediately.

Nutrition Facts : Calories 244.7, Fat 9.3, SaturatedFat 1.3, Sodium 450, Carbohydrate 36.5, Fiber 4.1, Sugar 2.4, Protein 4.4

GARLIC HERB SKILLET POTATOES



Garlic Herb Skillet Potatoes image

Serve as a side dish for company or family. Sophisticated enough for an event, but easy enough for a weeknight dinner.

Provided by Beeaditude

Categories     Side Dish     Potato Side Dish Recipes

Time 25m

Yield 4

Number Of Ingredients 11

1 tablespoon butter
1 tablespoon olive oil
4 russet potatoes, peeled and thinly sliced
1 teaspoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 teaspoon chopped fresh oregano
1 tablespoon chopped fresh flat-leaf parsley
¼ teaspoon paprika
salt and pepper to taste
1 ½ tablespoons minced garlic
⅛ teaspoon cayenne pepper

Steps:

  • Melt the butter and heat the olive oil in a large skillet over medium heat. Arrange the potato slices across the bottom of the skillet in a single layer. Cook without stirring for 5 minutes, or until the potatoes have begun to brown on the bottom.
  • Sprinkle potato slices with rosemary, thyme, oregano, parsley, and paprika. Turn the potatoes, and continue cooking 5 minutes, or until tender. Turn off the heat, and sprinkle the garlic and cayenne over the potatoes. Lightly toss for about 1 minute, until the garlic has softened.

Nutrition Facts : Calories 230.3 calories, Carbohydrate 39.9 g, Cholesterol 7.6 mg, Fat 6.5 g, Fiber 3 g, Protein 4.9 g, SaturatedFat 2.3 g, Sodium 32.4 mg, Sugar 1.4 g

JACOB'S SKILLET-ROASTED FINGERLING POTATOES



Jacob's Skillet-Roasted Fingerling Potatoes image

Fingerling potatoes are roasted in a skillet and then drizzled with a savory melted butter and herb blend for a delicious, easy side dish.

Provided by Jacob Welshans

Categories     Roasted Potatoes

Time 20m

Yield 4

Number Of Ingredients 8

1 ½ pounds fingerling potatoes
1 ½ tablespoons olive oil
3 teaspoons garlic powder, divided
1 ½ teaspoons salt
1 ½ teaspoons ground black pepper
⅓ cup butter, melted
1 ½ tablespoons chopped fresh thyme
1 ½ tablespoons chopped fresh sage

Steps:

  • Toss together potatoes with oil and 1 1/2 teaspoon garlic powder, salt, and pepper. Heat a skillet over medium high heat. Add potato mixture; cook, stirring occasionally, until potatoes are browned and cooked through, 15 to 20 minutes.
  • Meanwhile, stir together melted butter, remaining 1 1/2 teaspoons garlic powder, thyme, and sage in a bowl until well combined. Pour over potatoes.

Nutrition Facts : Calories 320.8 calories, Carbohydrate 32.2 g, Cholesterol 40.3 mg, Fat 20.5 g, Fiber 4.3 g, Protein 4.1 g, SaturatedFat 10.4 g, Sodium 849 mg

EASY SKILLET POTATOES



Easy Skillet Potatoes image

Make and share this Easy Skillet Potatoes recipe from Food.com.

Provided by WibblyWobblyIzzy

Categories     Potato

Time 25m

Yield 20-30 potato pieces, 2-3 serving(s)

Number Of Ingredients 3

3 -5 tablespoons vegetable oil (or any kind of oil that u like)
2 -5 potatoes (any kind)
lawry's salt

Steps:

  • get a pan hot (medium heat)
  • add oil to the pan.
  • slice the potatoes any you would like.
  • when the oil gets hot add the potatoes (test with a splash of water - it will sizzle when hot).
  • sprinkle Lawry's salt on the potatoes (a little goes a long way).
  • when they are done they will be brown - dark brown and hard.

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