Pan-Crisped Potatoes (Mark Bittman) |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Mark Bittman 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.
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