Total Time
1hr
Prep 15 mins
Cook 45 mins

You must use fresh potatoes for this. These potatoes develop a crisp crust when seared in olive oil. They can be served with dinner or breakfast. Recipe from Vegetarian Planet. Cooking and prep times are an estimate.

Directions

  1. Bring a large kettle of salted water to a boil.
  2. While the water heats, cut the potatoes in half (do not peel them).
  3. Put them into the boiling water, and simmer them just until they are tender (check them often; they must not overcook, or they will break into pieces).
  4. When the potatoes are done, immediately drain them, and put them into a large bowl filled with water and ice; let them sit in the water for at least 5 minutes, then drain them.
  5. Cut them into large crosswise slices, about 1/2 inch thick, and place the slices on a kitchen towel to absorb any excess water.
  6. Heat a large, heavy skillet over medium-high heat.
  7. Add the olive oil, then quickly add the potatoes.
  8. Salt and pepper the potatoes well.
  9. Cook the potatoes for about 5 minutes, until they are a deep golden color on their undersides.
  10. Turn the potatoes over, either by shaking the pan or by using a spatula; try not to break them.
  11. Cook the potatoes for 5 minutes more; sprinkle them with the garlic and rosemary.
  12. Shake the skillet or use a spatula to turn the potatoes again, and cook them another 2 minutes.
  13. Serve the potatoes hot.
Most Helpful

I made these a few weeks back - rather than doing them on the stove top I chopped them (a bit smaller than you would for the stove top) and baked them. 30 - 35 minutes in a hot oven and they were crunchy and delicious. I didn't have the time to keep watching them - thanks for the recipe.

cookingpompom June 03, 2014

Roasted potatoes out of skillet! Great method.

rosslare June 20, 2011

I made this with my recipe for Roast With Marsala Gravy. It was a great match with both of the dishes having garlic and Rosemary. The potatoes were crispy and great flavored. I loved the addition of the garlic and Rosemary. I will be making these often, as they are very versatile and will go with many entrees. Thank you for sharing your recipe with us Cookiedog! Linda

Linda's Busy Kitchen December 28, 2010