I have been preparing all types of vegetables this way forever. For example, Brussel sprouts, broccoli, cauliflower, carrots, peppers, grape tomatoes are just a few that have hit my skillet. It is so easy to do and if you are in a hurry it is quick as a wink. I love potatoes any way they are prepared, but I love this one in particular because it reminds me so much of homemade fries without the fat. We did these in class and they were a huge hit with everyone. And yes they did let their imaginations go wild and served them in ways that I would dare not ( bacon and cheddar cheese) ! Reminder: their metabolism is running at the high-octane level and mine well, it is a tad slower.
Pan Roasted Potatoes
Yield: Plan for 1/2 potato per person
- 2-3 Tablespoons Butter
- 1/2 onion diced or 5 green onions sliced
- 4 Potatoes scrubbed clean, cut into eighths ( smaller if you have less time) don’t peel
- Heat skillet to medium high heat. I use my cast iron skillet. In class we used an electric skillet depending on the number of potatoes needed.
- When a drop of water dances in the skillet quickly add butter and onion. Stir and cook for about 1 minute.
- Add potatoes. Season with salt and pepper.
- Cook for about 3-4 minutes or until golden brown. Turn. Put a lid on it to help speed the cooking time. This is easier to do with the larger potatoes. I like them to have crisp sides. It is not so easy to do when they are cut into smaller pieces which we had to do because of our time constraints in the classroom.
- Cook until potatoes are soft. Pierce with a fork to check doneness. It will easily penetrate the potato when done.
- Serve immediately.
- Leftovers can be reheated in a hot skillet and taste great!