Extra-Crispy Potatoes
Expensive restaurants serve these as pan-crisped potatoes, and you’ll be thrilled to learn how easy they are. The longer they stay in the pan, the crispier they become.
Prep Time:
Cooking Time: 45 minutes
Ingredients
- 16 new red potatoes, scrubbed and quartered
- 3 tablespoons unsalted butter
- 1/4 cup chopped fresh herbs (such as chives, parsley and rosemary)
- 1 teaspoon salt
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Directions
Place potatoes in a large pot; add enough water to cover. Bring to a boil over high heat.
Reduce heat to medium. Simmer until potatoes are tender, about 10 minutes; drain.
Meanwhile, melt butter in a large skillet. Add potatoes. Cook over medium-high heat, stirring gently, until potatoes are crisp, about 5 minutes.
Sprinkle potatoes with herbs, salt and black pepper. Serve immediately.
variation For more strongly seasoned potatoes, add the stems of fresh herbs and 3 cloves of garlic to the water used for boiling the potatoes. Discard the stems and cloves of garlic after boiling.
Secret Tip
If you are in a hurry, omit crisping the potatoes in step 3 and simply toss the hot potatoes with butter and herbs.
