Potatoes. Nature’s humble comfort food.
They’re inexpensive, delicious, easy to prepare, and please just about anyone.
You can slice and fry or bake into French fries, boil and mash into creamy mashed potatoes, dice and toss with olive oil and herbs and bake into crispy bites, or even pan sauté on the stove until golden on the outside and creamy on the inside.
So many options. And all of them are delicious.
A new favorite is in town: Rosemary Garlic Pan Potatoes.
They have the delicious golden crust that you get from baking, but they stay nice and creamy on the inside & don’t dry out at all.
The secret is using red or new potatoes and dicing them nice and small (about 1/2 inch dice) so you can get a good ratio of crispy crust to creamy inside.
Pan fry until golden, toss with some aromatic herbs and spices (garlic and rosemary are my favorite) and a little salt and pepper, and you’ve got an amazingly delicious side dish ready in 20 minutes.
Rosemary Garlic Pan Potatoes
- 3 tablespoons olive oil
- 6 medium red potatoes, cut into 1/2 inch dice
- 1 tablespoon minced fresh rosemary
- 1/2 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- Pour the olive oil into a large nonstick skillet and warm over medium-high heat until shimmering.
- Add the diced potatoes, stir with a spatula to coat with the oil, shake the pan to distribute the potatoes into one even layer, and then let them cook, without stirring, for a few minutes or until the potatoes develop a nice golden crust on that side.
- Stir the potatoes with a spatula and repeat this process, letting the potatoes cook and become golden on all sides, stirring occasionally, for about 20 minutes. If the potatoes start to burn, reduce the heat. If they are not browning, turn up the heat a bit.
- Once the potatoes are nice and golden and crispy (and tender on the inside), stir in the minced rosemary, garlic powder, salt, and pepper.