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    You are in: Home / Recipes / Skillet Roasted Potatoes Recipe
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    Skillet Roasted Potatoes

    Skillet Roasted Potatoes. Photo by Mikekey

    1/4 Photos of Skillet Roasted Potatoes

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    10 mins

    35 mins

    Elly in Canada's Note:

    By Jacques Pépin, a great way to cook mini potatoes on the stove top, but still enjoy the flavour of roasted potatoes!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Prepare potatoes and wash well in cold water.
    2. 2
      Arrange in one layer in a large skillet so they are almost touching - they'll need room later when they are cracked open (nonstick pan works best).
    3. 3
      Add rosemary, broth, oil, butter and salt.
    4. 4
      Bring to a boil over high heat, reduce to medium, cover the pan, but leave the lid a lttle aside, and boil until potatoes are fork tender, about 20 minutes.
    5. 5
      The liquid should still be about halfway up surrounding the potatoes; if not, add more broth or a little water until it does.
    6. 6
      Remove the pan from heat, press on each potato with a spoon or 1/4 cup measure just until it cracks open.
    7. 7
      Set the pan over medium-high heat and cook uncovered until the liquid has evaporated, let the potatoes sizzle until the bottoms have browned on one side, about 10 minutes.
    8. 8
      Gently turn the potatoes and brown the other side, another 4 to 5 minutes.
    9. 9
      Remove the pan from the heat and let rest for 5 minutes before serving.
    10. 10
      Sprinkle with chives and serve.
    11. 11
      Pass the fleur de sel so diners can sprinkle some on if they want!

    Ratings & Reviews:

    • on July 09, 2011

      55

      Absolutely amazing! I was looking for a recipe so I could use my bag of gourmet yellow potatoes. It was so good I didn't even touch my ribeye!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 14, 2011

      These are delicious! I love rosemary but had never used with taters before but will do from now on! What a lovely and refreshin taste. I even used fresh rosemary I am still growng in a pot since summertime. I paird this with your Pork Tenderloin With Fennel Seed and Onions
      Pork Tenderloin With Fennel Seed and Onions for a wonderful weekend dinner. Made in honor of your wonderful husband.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 18, 2010

      55

      Halved this for the two of us, it was as good as I expected a Jacuin Pepin recipe to be. I even had the sprig of Rosemary - we love potatoes with rosemary! Have added this to my keepers. Made in memory of Elly's DH.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (11)

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    Nutritional Facts for Skillet Roasted Potatoes

    Serving Size: 1 (241 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 263.7
     
    Calories from Fat 95
    36%
    Total Fat 10.6 g
    16%
    Saturated Fat 3.0 g
    15%
    Cholesterol 7.6 mg
    2%
    Sodium 850.7 mg
    35%
    Total Carbohydrate 36.5 g
    12%
    Dietary Fiber 3.8 g
    15%
    Sugars 3.3 g
    13%
    Protein 6.8 g
    13%

    The following items or measurements are not included:

    fresh rosemary

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