Pan Crisped Potatoes Mark Bittman Recipes

PAN-CRISPED POTATOES (MARK BITTMAN)

Steps:

• Bring the potatoes to a boil in salted water to cover, then lower the heat to simmer until nearly tender, 10-15 minutes; drain well.
• Heat the oil over med-high heat in a 12-inch nonstick skillet for 3-4 minutes.
• You can use more oil for crisper potatoes or less oil to cut the fat.
• Add in the potatoes along with a healthy sprinkling of salt and pepper and cook, tossing and stirring from time to time (not constantly), until they are nicely browned all over, 10-20 minutes.
• Add in the garlic and continue to cook for 5 minutes more, stirring frequently.
• Taste and adjust seasoning if necessary, then serve.

PAN-CRISPED POTATOES

Steps:

• Bring the potatoes to a boil in salted water to cover, then lower the heat to simmer until nearly tender, 10 to 15 minutes. Drain well.
• Heat the oil over medium-high heat in a 12-inch nonstick skillet for 3 or 4 minutes. You can use more oil for crisper potatoes or less oil to cut the fat. (You can also use butter or a combination if you prefer.) Add the potatoes along with a healthy sprinkling of salt and pepper and cook, tossing and stirring from time to time (not constantly), until they are nicely browned all over, 10 to 20 minutes.
• Add the garlic and continue to cook for 5 minutes more, stirring frequently. Taste and adjust the seasoning if necessary, then serve.