Pan-Crisped Potatoes (Mark Bittman)

Submitted by ratherbeswimmin

"Mark Bittman"

 

• Ready In: 1hr 10mins
• Ingredients: 5
• Serves: 4

ingredients

• 2 lbs waxy potatoes, peeled and cut into 1/2-to1-inch cubes (red or white potatoes)
• salt
• fresh ground black pepper
• 1⁄4 cup olive oil (more or less)
• 1 teaspoon minced garlic

directions

1. Bring the potatoes to a boil in salted water to cover, then lower the heat to simmer until nearly tender, 10-15 minutes; drain well.
2. Heat the oil over med-high heat in a 12-inch nonstick skillet for 3-4 minutes.
3. You can use more oil for crisper potatoes or less oil to cut the fat.
4. Add in the potatoes along with a healthy sprinkling of salt and pepper and cook, tossing and stirring from time to time (not constantly), until they are nicely browned all over, 10-20 minutes.
5. Add in the garlic and continue to cook for 5 minutes more, stirring frequently.
6. Taste and adjust seasoning if necessary, then serve.

Reviews

[irishtwinsny]

I used unpeeled red potatoes, and even the peel crisped up nicely. Very simple and delicious. They are great alone, but we also topped with Rosemary Sauce Recipe #18009.