Skillet-Roasted Potatoes With Lemon and Chives

Submitted by Chef mariajane

"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."

 

• Ready In: 25mins
• Ingredients: 6
• Serves: 3-4

ingredients

• 2 teaspoons lemon zest, grated
• 2 tablespoons fresh chives, minced
• 1 1⁄2 lbs Red Bliss potatoes, small size, scrubbed, unpeeled
• 2 tablespoons olive oil
• 3⁄4 teaspoon kosher salt
• 1⁄4 teaspoon ground black pepper

directions

1. .Combine lemon zest and chives in a small bowl.
2. If using small potatoes (1 1/2 - 2 inches in diameter) halve each potato. If using medium potatoes (2-3 inch in 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.
3. 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), 5-7 minutes. Using tongs, turn potatoes skin side down if using halved potatoes, or second cut side down if using quartered potatoes; cook without stirring until deep golden brown, 5-6 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), 6-9 minutes.
4. When potatoes are tender, sprinkle with salt and pepper, and lemon chive mixture, and toss or stir gently to combine Serve immediately.

Reviews

[Lille]

This recipe is from America's Test Kitchen. We love it, but usually just season with salt & pepper for the kids. I use a well seasoned cast iron pan instead of the non-stick pan.