Contents
EquipmentIngredientsInstructionsStep 1 — Parboil the Potatoes (8–10 minutes | Intensity: Low)Step 2 — Heat the Skillet (2–3 minutes | Intensity: Medium)Step 3 — First Sear (6–7 minutes | Intensity: Medium-High)Step 4 — Butter & Aromatics (3–4 minutes | Intensity: Medium)Step 5 — Finish & Rest (1–2 minutes | Intensity: Low)Nutrition
Prep time10 minutes |
Cook time25–30 minutes |
Total time35–40 minutes Intensity Level: Easy–Moderate (one pan, no oven required) Why These Beat Roasted Potatoes Roasted potatoes are great — until they turn out pale, gluey, or stubbornly stuck to the tray. These skillet potatoes solve all three problems. Parboiling builds a fluffy interior, a hot skillet creates a shatteringly crisp crust, and a garlic-rosemary butter finish takes them over the top. No oven, no fuss, and ready in under 40 minutes.
Equipment
- Large pot
- Large cast-iron or heavy-bottomed skillet (12-inch)
- Colander
- Spatula
Ingredients
- 2 lbs (900 g) Yukon Gold or baby potatoes, halved (or quartered if large)
- 1 tbsp kosher salt (for the boiling water)
- 3 tbsp olive oil or avocado oil
- 2 tbsp unsalted butter
- 3 cloves garlic, smashed and roughly chopped
- 2 sprigs fresh rosemary (or 1 tsp dried)
- ½ tsp smoked paprika
- ¼ tsp black pepper
- Flaky sea salt, for finishing
- Optional: 2 tbsp grated Parmesan, chopped parsley
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Instructions
Step 1 — Parboil the Potatoes (8–10 minutes | Intensity: Low)
- Place potatoes in a large pot and cover with cold water by 1 inch. Add 1 tbsp kosher salt. Bring to a boil over high heat, then reduce to a steady simmer. Cook 8–10 minutes , until a knife slides in with slight resistance — they should be almost fork-tender, not falling apart. Drain well in a colander and let steam-dry for 2–3 minutes . This dry surface is critical for crisping.
Step 2 — Heat the Skillet (2–3 minutes | Intensity: Medium)
- Set the skillet over medium-high heat and add the oil. Heat until shimmering — about 2–3 minutes . A drop of water should sizzle instantly on contact.
Step 3 — First Sear (6–7 minutes | Intensity: Medium-High)
- Carefully place potatoes cut-side down in a single layer. Do not crowd the pan — work in batches if needed. Let them sit undisturbed for 5–6 minutes , then check one: it should be deep golden brown. Resist the urge to stir; this is where the crust forms. Flip and cook the second side 2–3 minutes more.
Step 4 — Butter & Aromatics (3–4 minutes | Intensity: Medium)
- Reduce heat to medium . Add butter, garlic, rosemary, smoked paprika, and black pepper. Tilt the pan and spoon the foaming butter over the potatoes (basting) for 2–3 minutes , until the garlic is fragrant but not browned. Toss gently to coat.
Step 5 — Finish & Rest (1–2 minutes | Intensity: Low)
- Remove from heat. Discard rosemary sprigs. Sprinkle with flaky sea salt and, if using, Parmesan and parsley. Let rest 1–2 minutes before serving — the crust sets as it cools slightly.
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Nutrition
Calories: ~290 kcal · Protein: 4 g · Fat: 15 g (Saturated: 5 g) · Carbohydrates: 35 g (Fiber: 3.5 g; Sugars: 2 g) · Fiber: 3.5 g; · Sugar: 2 g) · Sodium: ~420 mg
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