Skillet Roasted Potatoes With Rosemary
Updated Oct. 11, 2023
- Total Time
- 25 minutes
- Prep Time
- 5 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds small new potatoes (about 24), thoroughly washed and any damaged spots removed
- 3tablespoons olive oil
- 1tablespoon unsalted butter
- 1cup water
- ¼teaspoon salt
- 2tablespoons fresh rosemary leaves or 2 teaspoons dried
Nutritional analysis per serving (6 servings)
194 calories; 9 grams fat; 2 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 27 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 3 grams protein; 108 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the potatoes in one layer in a large saucepan and add the oil, butter, water and salt. Bring to a boil, cover and cook over high heat for about 8 minutes. Reduce the heat and continue cooking, covered, over low heat for about 10 minutes to brown the potatoes. Add the rosemary and cook, stirring occasionally, 2 to 3 minutes longer. Serve.
Private Notes
Comments
I routinely make almost this same dish, except I cut the potatoes, sprinkle on tarragon instead of rosemary and - here's the essential element - use a metric ton of butter. When you start out, facing an empty cast-iron skillet, and scoop up so much butter that you think, "This is way too much butter. Nobody can eat this much butter. This could kill a small moose." That's the correct amount. Then just let them there po-tates sizzle until they're brown and crusty. You're welcome, cardiologists.
Love these, but the pan I use doesn't get rid of all the liquid during the 10 minutes and the potatoes didn't brown....so I took the lid off and cooked it down more, and added the rosemary.
“Cayette is the name used in some parts of France for patties of ground meat flavored with onion and garlic, and combined with greens like spinach, lettuce, Swiss chard (the most common choice in the Lyon area where I grew up) or kale, or even with a mixture of these greens.”
The one cup of water did not come close to evaporating after 10 minutes, and potatoes still hard - expect more time.
I halved the potatoes (cooking for two) but failed to adjust the amount of water accordingly, I guess - cooked fine, and delicious, but no kind of crust on the skins
Add some chopped parsley and roasted garlic with the rosemary.
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