Skillet Roasted Potatoes With Rosemary
Updated October 10, 2023
Michael Kraus for The New York Times
- Total Time
- 25 minutes
- Prep Time
- 5 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 pounds small new potatoes (about 24), thoroughly washed and any damaged spots removed
3 tablespoons olive oil
1 tablespoon unsalted butter
1 cup water
¼ teaspoon salt
2 tablespoons fresh rosemary leaves or 2 teaspoons dried
Nutritional analysis per serving (6 servings)
27 grams carbs; 5 milligrams cholesterol; 194 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 9 grams fat; 3 grams fiber; 108 milligrams sodium; 3 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the potatoes in one layer in a large saucepan and add the oil, butter, water and salt. Bring to a boil, cover and cook over high heat for about 8 minutes. Reduce the heat and continue cooking, covered, over low heat for about 10 minutes to brown the potatoes. Add the rosemary and cook, stirring occasionally, 2 to 3 minutes longer. Serve.
Private Notes
Comments
I routinely make almost this same dish, except I cut the potatoes, sprinkle on tarragon instead of rosemary and - here's the essential element - use a metric ton of butter. When you start out, facing an empty cast-iron skillet, and scoop up so much butter that you think, "This is way too much butter. Nobody can eat this much butter. This could kill a small moose." That's the correct amount. Then just let them there po-tates sizzle until they're brown and crusty. You're welcome, cardiologists.
Love these, but the pan I use doesn't get rid of all the liquid during the 10 minutes and the potatoes didn't brown....so I took the lid off and cooked it down more, and added the rosemary.
Loved Keith3521's note on the amount of butter so I kicked that up quite a bit. I have roasted potatoes before in olive oil, sea salt, herbs but had not added water, butter and a two-step cooking process. I cut small red potatoes into 1/4" slices. Just enough for a single layer in the pan. I let the 2nd lower heat process continue until the water had evaporated, turned the potatoes to achieve browning on both sides & added sliced onions to a grilled finish. Delicious! Thank you for the recipe.
I cooked in a Dutch oven. These were outstanding. I will never cook new potatoes the same way again.
I have made these potatoes over and over - so simple and absolutely delicious. Forget about leftovers, they are gobbled up like crazy every time!
The one cup of water did not come close to evaporating after 10 minutes, and potatoes still hard - expect more time.