Skillet Roasted Potatoes


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  • Servings: 4

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  • 2 tablespoons unsalted butter
  • 1 tablespoon vegetable oil
  • 1 1/2 pounds small white or yellow potatoes (2 inches in diameter), peeled and halved
  • Salt and freshly ground pepper

How to make this recipe

  1. In a large skillet, melt the butter in the oil over moderate heat until sizzling. Add the potatoes, cut side down, and cook over moderately low heat until golden brown on the bottom, about 10 minutes. Turn and cook until golden brown on the other side and tender, about 10 minutes longer. Season with salt and pepper and serve hot.

Contributed By Published January 2007

455662 recipes/skillet-roasted-potatoes 2013-12-06T23:48:57+00:00 Yves Camdeborde fall|winter|christmas|thanksgiving|side-dishes|4|basic-easy|fast|vegetarian|web-exclusive|weeknight-dinner january-2007,Yves Camdeborde,le comptoir,skillet roasted potatoes,fast potato side dish,vegetarian side dish recipes,skillet-roasted-potatoes 455662

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