Skillet-Crusted Potatoes

1. 1

   In a large saucepan, cover potatoes with salted cold water by 1 inch, and simmer potatoes 10 to 15 minutes, or until just tender.

2. 2

   Drain potatoes in a colander and cool.

3. 3

   Potatoes may be prepared up to this point 1 day ahead and chilled, covered.

4. 4

   Halve the potatoes crosswise.

5. 5

   In a 10 to 12-inch non-stick skillet, heat 1 1/2 tablespoons oil with 1/2-tablespoon rosemary and salt, to taste, over moderately high heat until hot but not smoking and add half of potatoes, cut sides down.

6. 6

   Cook potatoes, without stirring, until cut sides are golden and crusty, about 5 minutes, and toss potatoes, shaking the skillet, to coat with oil.

7. 7

   Transfer cooked potatoes to a serving bowl and cook remaining potatoes with remaining oil and rosemary in same manner.

* Per serving · 4 servings · Values may vary.

No additional tips available.