Golden Skillet Potatoes
These golden skillet potatoes are simple, quick and a really delicious side dish to add to your dinner repertoire.
Today’s recipe, I’m happy to report, is egg-free, nut-free, gluten-free and very, very tasty. In fact, this has become our new go-to side dish for all of our recently grilled meals.
I was in awe at how my boys devoured these. Not that I could blame them.
The tender potatoes are lightly golden and crisp on the edges but velvety and creamy inside with the delicious hint of rosemary and garlic. Super yum. And really exciting to add another side dish that is simple, quick and really delicious to our dinner repertoire. Seriously, make these.
They will get you out of any side dish dinner rut you are in. Guaranteed.
Golden Skillet Potatoes
- 2 pounds Yukon gold or red potatoes, peeled if using Yukon gold potatoes, cut into 1-inch pieces
- 2 tablespoons plus 1 teaspoon olive oil
- Salt and pepper
- 2 garlic cloves, finely minced
- 2 teaspoons minced fresh rosemary
- In a large microwave-safe bowl, toss the potatoes with 1 tablespoon oil and 1/4 teaspoon salt. Microwave uncovered for 10 minutes, stirring every 1-2 minutes, until the potatoes soften but still hold their shape. It is really important to stir every couple of minutes or the potatoes might not cook evenly and you’ll end up with some pieces that are super tender and others that are hard. Drain any excess liquid from the potatoes.
- Heat 1 tablespoon oil in a large 12-inch nonstick skillet over medium heat until very hot. Don’t add the potatoes until the oil is sizzling. Add the potatoes (cut side down if using red potatoes with the skins on) in a single layer and cook them without stirring for 5-6 minutes until they are golden brown on the first side.
- Gently stir the potatoes, rearranging them again into a single layer and flipping so the unbrowned side is down. Cook until the potatoes are golden brown on the second side, another 5-6 minutes. Season with salt and pepper to taste.
- Combine 1 teaspoon oil, minced garlic and rosemary. Clear the center of the pan and add the mixture, cooking and mashing the garlic into the pan for about 30 seconds. Take care not to let the garlic burn. Stir the potatoes with the garlic/rosemary mixture. Serve.
Recipe Source: adapted from America’s Test Kitchen Quick Family Cookbook