Skillet Roasted Baby Potatoes
Ingredients
- 1 ½ lb. Baby Yukon gold potatoes, cut in half lengthwise.
- ¾ tsp. Kosher salt
- ½ tsp. Black pepper
- 2 Tbsp. Vegetable oil
- 3-4 Garlic cloves, minced
- 1 tsp. Chopped fresh rosemary
- 1 Tbsp. Unsalted butter
Instructions
In a medium-sized bowl, place potatoes, 2 Tbsp. of olive oil, salt, and pepper. Mix well so potatoes are evenly coated with oil.
Heat 2 Tbsp. of vegetable oil in a large skillet over medium heat. Add the potatoes, arranging them in a single layer, cut-sided down. Cover with a tight-fitting lid and cook, undisturbed, for 10-20 minutes, or until the potatoes are tender and the bottoms are golden brown.
Uncover the pan and flip each potato over. Increase heat to medium high and continue to cook, uncovered until the other side is golden brown, moving the pieces around as needed so they brown evenly.
Finally, add the minced garlic, herbs and 1 Tbsp. of butter, stirring occasionally until the butter is melted and the garlic and herbs are fragrant, for about 1 minute. Taste and season with salt if needed.
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