Skillet and potatoes just go together. Well, if you ask me, any food made in a skillet tastes so much better. This dish is so simple, and I always have to make a double batch because my family cannot have enough of these potatoes when I roast them
Course
Side Dish
Prep Time5minutes
Cook Time55minutes
Total Time1hour
Servings4
Ingredients
1lbyoung red or white-skinned potatoesor multi-colored potatoes
3cupswater + 1/2 tablespoon Salt
2tablespoonsOlive Oil
1/2teaspoonfreshly ground black pepper
1teaspoonsea salt
1tablespoonminced fresh rosemary leaves
1teaspoondried parsley
Instructions
Boil 3 cups of water with a half tablespoon of salt and prewashed potatoes. Boil for about 15 minutes at high heat.
Preheat oven to 400 degrees Fahrenheit.
After boiling the potatoes, drain out them and transfer the potatoes to a skillet, then spread out into 1 layer.
Toss the potatoes with olive oil, black pepper, sea salt, rosemary and dried parsley.
Bake for about 40 minutes or until the potatoes are somewhat golden and tender. If the fork goes through them easily then they are done. Make sure to turn them around with a spatula or similar at half time during cooking to assure even browning.
Recipe Notes
You may add other herbs such as thyme. You can use medley potatoes, or any small or young potatoes for this dish or a mixture of all. For a bigger family, use more potatoes, just make sure that they are roasted in one layer. If you have any bacon drippings use it for this. You won't be sorry if you eat bacon, of course.