Thursday, June 26, 2008

Skillet-Roasted Potatoes with Lemon and Chives

Published: May 1, 2005
Serves 3 to 4

For even cooking and proper browning, the potatoes must be cooked in a single layer and should not be crowded in the pan, so be sure to use a heavy-duty 12-inch skillet. A nonstick skillet simplifies cleanup but is not essential.


2 teaspoons grated lemon zest
2 tablespoons minced fresh chives
1 1/2 pounds Red Bliss potatoes , small or medium, scrubbed and unpeeled
2 tablespoons olive oil
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper

1. Combine lemon zest and chives in small bowl.

2. If using small potatoes (1 1/2- to 2-inch diameter), halve each potato. If using medium potatoes (2- to 3-inch diameter), quarter each potato to create 3/4- to 1-inch chunks. Rinse potatoes in cold water and drain well; spread on clean kitchen towel and thoroughly pat dry.

3. Heat oil in heavy-bottomed 12-inch nonstick skillet over medium-high heat until shimmering. Add potatoes cut side down in single layer; cook, without stirring, until golden brown (oil should sizzle but not smoke), 5 to 7 minutes. Using tongs, turn potatoes skin side down if using halved small potatoes or second cut side down if using quartered medium potatoes; cook, without stirring, until deep golden brown, 5 to 6 minutes longer. Stir potatoes, then redistribute in single layer. Reduce heat to medium-low, cover, and cook until potatoes are tender (paring knife can be inserted into potatoes with no resistance), 6 to 9 minutes.

4. When potatoes are tender, sprinkle with salt, pepper, and lemon chive mixture, and toss or stir gently to combine. Serve immediately.

Recipe from an America's Test Kitchen e-mail newsletter.


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