Pan-Crisped Potatoes

Name: Pan-Crisped Potatoes
Ingredients: 2 pounds waxy red or white potatoes, peeled and cut into 1/2- to 1-inch cubes; Salt and freshly ground black pepper; 1/4 cup olive oil, more or less; 1 teaspoon minced garlic

4 ingredients

8 steps

Ingredients

2 pounds waxy red or white potatoes, peeled and cut into 1/2- to 1-inch cubes
Salt and freshly ground black pepper
1/4 cup olive oil, more or less
1 teaspoon minced garlic

Directions

1

Bring the potatoes to a boil in salted water to cover, then lower the heat to simmer until nearly tender, 10 to 15 minutes.
2

Drain well.
3

Heat the oil over medium-high heat in a 12-inch nonstick skillet for 3 or 4 minutes.
4

You can use more oil for crisper potatoes or less oil to cut the fat.
5

(You can also use butter or a combination if you prefer.)
6

Add the potatoes along with a healthy sprinkling of salt and pepper and cook, tossing and stirring from time to time (not constantly), until they are nicely browned all over, 10 to 20 minutes.
7

Add the garlic and continue to cook for 5 minutes more, stirring frequently.
8

Taste and adjust the seasoning if necessary, then serve.