PAN-ROASTED POTATOES

By   March 18, 2014

Pan-roasted potatoes (5 of 7)

I grew up eating potatoes a lot. I like it mashed, baked, roasted, you name it. Potatoes are good in soups and salads, as a main course and on the side. Potatoes are available all-year round. When choosing potatoes, look for smooth, well-shaped, firm potatoes free of blemishes or sprouts. For this recipe I prefer to use Golden or Red Potatoes, because they hold their shape better, and don’t get mushy in a cooking process. So let’s get cooking.

Ingredients:

  •  medium potatoes, unpeeled
  • 1 teaspoon salt
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • fresh dill, parsley, scallions, chopped (optional)

Place unpeeled potatoes in a medium pot, cover with water, bring to boil, add salt.

Reduce heat, cover and simmer for 15 minutes, or until potatoes are tender.

Pan-roasted potatoes (1 of 7)

Drain potatoes, let cool. (I gave them an ice bath, because I didn’t want to wait 😉

When potatoes are cool enough to handle, peel them.

Preheat a skillet with 1 tablespoon of oil. Roast potatoes over high heat until golden brown. You can of course roast them in the oven, but it will take longer for potatoes to brown.

Pan-roasted potatoes (2 of 7)

In a little bowl combine 2 tablespoons of oil and minced garlic, and pour it over potatoes.

Pan-roasted potatoes (3 of 7)

Sprinkle potatoes with fresh herbs, and there you have it.

Pan-roasted potatoes (4 of 7)

These Pan-Roasted Potatoes would go perfectly with a Pot Roast, or Meatloaf, or a Flank Steak Roll . If you want to keep this dish vegetarian, just serve it with a Spring Salad or a Coleslaw, or any salad of your choice.

Enjoy!

PAN-ROASTED POTATOES

  • Time: 30 min
  • Difficulty: easy
  • Print
Pan-roasted potatoes (5 of 7)

Ingredients:

  •  medium potatoes, unpeeled
  • 1 teaspoon salt
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • fresh dill, parsley, scallions, chopped (optional)

Directions:

  1. Place unpeeled potatoes in a medium pot, cover with water, bring to boil, add salt.
  2. Reduce heat, cover and simmer for 15 minutes, or until potatoes are tender.
  3. Drain potatoes, let cool. (I gave them an ice bath, because I didn’t want to wait 😉
  4. When potatoes are cool enough to handle, peel them.
  5. Preheat a skillet with 1 tablespoon of oil. Roast potatoes over high heat until golden brown. You can of course roast them in the oven, but  it will take longer for potatoes to brown.
  6. In a little bowl combine 2 tablespoons of oil and minced garlic, and pour it over potatoes.
  7. Sprinkle potatoes with fresh herbs, and there you have it.

Enjoy!

11 Comments on “PAN-ROASTED POTATOES

  1. Tatyana

    Hi Vera! I just wanted to let you know that this morning I decided to make your meatloaf for the fifth time 🙂 and though about making “venigret” to go with it and while boiling potatoes I decided to boil more potatoes to pan fry it to go with my meal and …… When I opened your page to get the ingredients for the meatloaf …tah dah… You have posted pan roasted potatoes as well! I thought –it is just to good not to share with you 😉
    Thanks again for your great recipes!!!

    1. VerasCooking.com Post author

      Wow! Thank you so much for letting me know. You’ve just made my day.I am so happy you’re enjoying my recipes. Now I am hungry for some “vinigret” too.;)

  2. Pingback: FLANK STEAK ROLL WITH MUSHROOMS | Vera's Cooking

  3. Pingback: MARINATED TOMATOES | Vera's Cooking

  4. Pingback: PICKLED PATISONS | Vera's Cooking

  5. Pingback: WHAT’S FOR DINNER? | Vera's Cooking

  6. Pingback: EASY PICKLES RECIPE | Vera's Cooking

  7. Pingback: EASY PICKLES RECIPE - Vera's Cooking

  8. Pingback: WHAT'S FOR DINNER? - Vera's Cooking

  9. Pingback: FLANK STEAK ROLL WITH MUSHROOMS - Vera's Cooking

  10. Pingback: PERFECT PORK SCHNITZEL - Vera's Cooking

Leave a Reply

Your email address will not be published. Required fields are marked *