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.Serves 3 to 4
1 1/2 pounds Red Bliss potatoes , small or medium, scrubbed and unpeeled
2 tablespoons olive oil
3/4 teaspoon kosher salt (or sea salt)
1/4 teaspoon ground black pepper
1. 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.
2. 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.
3. When potatoes are tender, sprinkle with salt and pepper and toss or stir gently to combine; serve immediately.
Variations:
Garlic & Rosemary:
1 1/2 tsp minced garlic
2 tsp minced fresh rosemary
Combine the two ingredients in a small bowl. When you add the salt & pepper in step 3, clear the center, pour in the garlic & rosemary mixture. Cook the mixture until it smells fragrant (about 45 seconds). Stir in the rest of potatoes and serve immediately.
Lemon & Chives:
2 tsp grated lemon zest
2 tsp minced fresh chives
Combine the two ingredients in a small bowl. When you add the salt & pepper in step 3, add the lemon & chives and serve immediately.
Chili & Cumin:
1 tsp chili pepper
1 tsp sweet paprika
1/2 tsp ground cumin
Combine the three ingredients in a small bowl. When the potatoes are tender, sprinkle with salt and chili powder mixture (omitting the pepper). Cook over medium-low heat and cook for 30 seconds. Serve immediately.
