Pan-Roasted Potatoes

This stovetop-roasting technique gets potatoes crisp on the outside and creamy on the inside in less than thirty minutes, start to finish, without the need to preheat the oven or dirty more than one pan. Spices create a flavorful crust and keep the potatoes tasty even after a week in the fridge.

In this master recipe, the blend of garlic, bay leaves, sage, and thyme is reminiscent of classic American poultry seasoning (and would also taste great on chicken or turkey).

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