Pan-Roasted Potatoes with Garlic, Rosemary, and Black Pepper
Pan-roasted potatoes with garlic, rosemary, and black pepper is a classic dish that combines simple ingredients to create a flavorful and comforting side dish. The key to this recipe lies in achieving the perfect balance of crispy, golden-brown exteriors and soft, tender interiors while infusing the potatoes with the aromatic flavors of garlic, rosemary, and black pepper. Whether you’re serving these potatoes as a side to a hearty main course or enjoying them on their own, they are sure to be a hit.
Ingredients:
- 2 pounds of potatoes (Yukon Gold, red potatoes, or fingerlings work well)
- 3-4 tablespoons of olive oil
- 4-5 cloves of garlic, minced
- 2-3 sprigs of fresh rosemary, finely chopped (or 1 teaspoon dried rosemary)
- Salt, to taste
- Freshly ground black pepper, to taste
- Optional: 1 tablespoon of unsalted butter for added richness
- Optional: Fresh parsley for garnish
Instructions:
1. Prepare the Potatoes: Start by washing the potatoes thoroughly to remove any dirt or debris. If you’re using larger potatoes, such as Yukon Golds or reds, cut them into evenly sized pieces, about 1-inch cubes. If you’re using smaller potatoes, like fingerlings, you can simply halve or quarter them, depending on their size. Leaving the skin on adds texture and helps the potatoes hold their shape during cooking.
2. Parboil the Potatoes: To ensure the potatoes cook evenly and have a tender interior, it’s helpful to parboil them before pan-roasting. Place the cut potatoes in a large pot and cover them with cold water. Add a generous pinch of salt to the water to season the potatoes as they cook. Bring the water to a boil over high heat, then reduce the heat to medium and let the potatoes simmer for about 8-10 minutes, or until they are just beginning to soften but are still firm in the center. You don’t want them to be fully cooked at this stage, as they will finish cooking in the pan. Drain the potatoes and let them cool slightly.
3. Heat the Pan: While the potatoes are cooling, heat a large, heavy-bottomed skillet or cast-iron pan over medium-high heat. Add the olive oil to the pan and allow it to heat up until it shimmers. The oil should be hot enough to sizzle when the potatoes are added but not so hot that it smokes.
4. Add the Potatoes to the Pan: Once the oil is hot, carefully add the parboiled potatoes to the pan in a single layer. It’s important not to overcrowd the pan, as this will cause the potatoes to steam rather than roast. If necessary, cook the potatoes in batches to ensure they brown evenly. Let the potatoes cook undisturbed for about 5-7 minutes, or until the bottoms are golden brown and crispy.
5. Flip and Season the Potatoes: Use a spatula to carefully flip the potatoes over to brown the other side. At this point, add the minced garlic and chopped rosemary to the pan. Stir gently to coat the potatoes with the garlic and rosemary, making sure the garlic doesn’t burn. Season the potatoes with salt and freshly ground black pepper to taste. You can also add a tablespoon of unsalted butter at this stage for extra richness, allowing it to melt and coat the potatoes.
6. Continue Roasting: Continue cooking the potatoes, stirring occasionally, for another 5-7 minutes, or until all sides are crispy and the potatoes are tender when pierced with a fork. The garlic should be golden and fragrant, and the rosemary should have infused the potatoes with its aromatic flavor.
7. Serve and Garnish: Once the potatoes are perfectly roasted, remove the pan from the heat. If desired, sprinkle the potatoes with freshly chopped parsley for a pop of color and added freshness. Transfer the potatoes to a serving dish and serve them hot.
Tips for Success:
- Potato Variety: Choose a potato variety that holds its shape well when roasted, such as Yukon Gold or red potatoes. Waxy potatoes like these are less likely to become mushy during cooking.
- Even Cooking: To ensure even cooking and browning, try to cut the potatoes into uniform pieces. This will help them cook at the same rate and achieve a consistent texture.
- High Heat: Using high heat when pan-roasting the potatoes is crucial for achieving a crispy exterior. If the heat is too low, the potatoes may steam instead of roast, resulting in a softer texture.
- Don’t Overcrowd: Avoid overcrowding the pan, as this will prevent the potatoes from getting crispy. If necessary, cook the potatoes in batches and keep the first batch warm in a low oven while you finish the rest.
Conclusion:
Pan-roasted potatoes with garlic, rosemary, and black pepper are a simple yet delicious side dish that can elevate any meal. The combination of crispy edges, tender insides, and aromatic flavors makes this recipe a go-to for any occasion. Enjoy them alongside roasted meats, grilled vegetables, or as part of a hearty breakfast spread. With just a few ingredients and some careful attention to cooking technique, you’ll have a dish that is sure to impress.