So simple that it doesn’t really require a recipe, but the techniques are fool-proof. Roast the potatoes cut side down. One-by-one, turn so the other cut side is also nicely browned. Finally, cover skillet to finish cooking the potatoes all the way through.
I had wanted to make some of the variations, but they didn’t go with the main course of Texas Barbecued Beef. Next time I’ll try either Skillet-Roasted Potatoes with Garlic and Rosemary or Skillet-Roasted Potatoes with Lemon and Chives.
- I wasn’t successful in evenly spreading 3/4 teaspoons of kosher salt. Some potatoes were too salty. I incorrectly thought that stirring the potatoes would distribute the salt.
- I felt that the potatoes were too moist after uncovering, so I gave them a few extra minutes on the stove-top to dry out.
Rating: 3 1/2-star.
How much work? Low.
How big of a mess? Low.
Started: 5:30. Ready: 6:10.