Pan Roasted Red Skin Potatoes

Sometimes when trying out a new recipe for a main course dish, you devote all of your concentration on the new comer and let the sides, well... slide. That’s not fair to the new dish or your family and certainly doesn’t showcase your kitchen talents. So it’s nice to serve an accompaniment that doesn’t require constant attention, but still looks and tastes great. This is of one the easiest side dishes you can prepare.

Finished simply as I have here or dressed to the nines, if you have a few minutes to spare, these Pan Roasted Red Skin Potatoes satisfy all the senses. They look great, smell terrific, taste incredible and have a perfect combination of textures.

The finished potatoes can be held, uncovered, in a 200ºF oven while you tend to the other parts of the meal. Just don’t forget that they’re in there!  (If you do you’ll have a splendid beginning for breakfast potatoes!)


Pan Roasted Red Skin Potatoes
Serves: 4     Preparation Time: 5 Minutes     Cooking Time: 30 Minutes


Ingredients

• 8 Medium Red Skin Potatoes, washed not peeled
• Canola Oil
• Kosher Salt
• Freshly Ground Black Pepper
• 2 Tablespoons Fresh Chives, chopped


Preparation Steps

Step 1. Cut each Potato in half (not lengthwise) and then cut each of those two pieces in quarters.

Step 2. In a large skillet, toss the potatoes with just enough Canola Oil to coat completely. Sprinkle lightly with Kosher Salt and Freshly Ground Black Pepper.

Step 3. Cover and cook over medium-high heat for 10 minutes without disturbing the potatoes. Turn the Potato chunks over to expose a different side to the surface of the pan and cook for another 10 minutes. Turn Potatoes again and cook for a final 10 minutes, this time uncovered to let the Potatoes crisp.

Serve the Potatoes with an additional sprinkling of Kosher Salt and a grind or two of Black Pepper, then top with the chopped Chives.


Tips and Trending 

~ For a dish like this, choose potatoes that are similar in size so all of the pieces will cook evenly. When potatoes are cut as directed here, you will have three exposed sides of potato flesh and one side with skin. When you are cooking these, make sure that some of the chunks are browned on the skin side so you’ll have a variety of colors in your finished dish – some red, some white and some brown.

~ Try dressing the finished potatoes with other fresh (never, ever use dried for this), herbs. Just chop whatever you have on hand, but use strong flavors like Thyme or Rosemary sparingly.

~ A little finely grated Asiago or Parmigiano-Reggiano just dusted over the top will melt beautifully from the heat of the potatoes.

~ For a really decadent presentation, drop a dollop of sour cream on top of each individual serving and then add just a little caviar on top of the sour cream!