04.19.07

Skillet-Roasted Potatoes

Posted in home cooking, food at 10:30 pm by wingerz

Saw these on TV a few weeks ago and decided to give them a try. They’re a great option for freeing up the oven (to roast a large hunk of meat or bake a dessert). Pay attention to the heat and the amount of time that you brown the potatoes, and make sure to test doneness by poking with a paring knife. My first batch of these ended up being a little burnt on the outside and not as done as they could have been. My second batch (made several days later) ended up being perfect - salty and spicy on the outside, extremely tender and slightly sweet on the inside.

Spicy Skillet-Roasted Potatoes with Chili and Cumin
from America’s Test Kitchen

1 teaspoon chili powder
1 teaspoon sweet paprika
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 1/2 pounds Red Bliss potatoes, small or medium, scrubbed and unpeeled
2 tablespoons olive oil
3/4 teaspoon kosher salt

1. Combine chili powder, paprika, cumin, and cayenne in small bowl.

2. If using small potatoes, halve each potato. If using medium potatoes, 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 and chili powder mixture and toss or stir gently to combine. Cook over medium-low heat until spices are fragrant, about 30 seconds; serve immediately.

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