Pan Crisped Potatoes Print Email

You can cook cubed potatoes in oil without parboiling, but keep the heat low and allow plenty of time. In any case, the best potatoes for this dish are waxy, low-starch, "new" potatoes.

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

Place potatoes in a pot of salted water, bring to a boil, and simmer until nearly tender, 10 to 15 minutes. Drain well.

Heat oil over medium-high heat in a 12-inch nonstick skillet for 3 or 4 minutes. Use more oil for crisper potatoes, less oil to cut fat. (You can also use butter, or a combination.) Add potatoes along with a healthy sprinkling of salt and pepper and cook, tossing and stirring from time to time until they are nicely browned all over, 10 to 20 minutes.

Add garlic and continue to cook for 5 more minutes, stirring frequently. Taste and adjust seasoning if necessary, and serve. Yield 4 servings - The New York Times