Skillet-roasted potatoes

I usually make the skillet-roasted potatoes or the skillet-roasted potatoes with chili and cumin. Don't stir constantly or you won't get the really browned sides of the potatoes that makes this recipe so good. Serve skillet-roasted potatoes with chili and cumin with breakfast burritos. This recipe is from America's Test Kitchen.

SKILLET-ROASTED POTATOES

INGREDIENTS

1 ½ lbs small or medium red bliss potatoes, scrubbed and unpeeled

2 T olive oil (less)

2/4 tsp kosher salt

1/4 tsp ground black pepper

1. If using small potatoes (1 ½ - to 2-inch diameter), half 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.

2. Heat oil in heavy-bottomed 12-inch non-stick skillet over medium-high heat until shimmering. Add potatoes cut side down in a 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 if using quartered medium potatoes; cook, without stirring, until deep golden brown, 5 to 6 minutes longer. Stir potatoes, then redistribute in a 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.

3. When potatoes are tender, sprinkle with salt and pepper and toss or stir gently to combine; serve immediately.

SKILLET-ROASTED POTATOES WITH GARLIC AND ROSEMARY

Combine 1 ½ tsp minced garlic or pressed garlic and 2 tsp fresh minced rosemary in a small bowl. Follow recipe for skillet-roasted potatoes; after seasoning potatoes with salt and pepper in step 3, clear center of skillet and add garlic and rosemary mixture. Cook over medium heat, mashing with heatproof rubber spatula, until fragrant, about 45 seconds, then stir the mixture into potatoes.

SKILLET-ROASTED POTATOES WITH LEMON AND CHIVES

Combine 2 tsp grated lemon zest and 2 T minced fresh chives in small bowl. Follow the recipe for skillet-roasted potatoes with salt and pepper in step 3, stir in lemon zest and chives into potatoes.

SPICY SKILLET-ROASTED POTATOES WITH CHILI AND CUMIN

Stir together 1 tsp chili powder, 1 tsp sweet paprika, ½ tsp ground cumin, and 1/4 tsp cayenne in a small bowl. Follow recipe for skillet roasted potatoes, substituting chili mixture for black pepper and cooking seasoned potatoes over medium-low heat until spices are fragrant, about 30 seconds.