Description
The best recipe to free up oven space when you’re cooking dinner, prepare these rosemary potatoes on the stovetop.
Ingredients
Scale
- 1 1/2 pounds baby Yukon gold potatoes
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 2 large sprigs rosemary, chopped (about 1 heaping tablespoon)
- 2 large cloves garlic, minced
- 1 1/2 tablespoons kosher salt, divided
- 1/4 teaspoon freshly cracked black pepper
Instructions
- Place the potatoes in a large pot and cover with enough cold water to reach about 1 inch above the potatoes. Mix in 1 tablespoon of salt.
- Transfer the pot to the stovetop and bring to a boil. Continue boiling until you can easily pierce through the flesh of the potatoes with a fork or knife, about 15-20 minutes.
- Carefully pour out the contents over a large, heatproof colander in the sink. Allow the potatoes to cool and dry slightly in the colander until cool enough to handle, about 5 minutes.
- Transfer the potatoes to a cutting board and slice each one in half lengthwise.
- In a large skillet, heat the butter and oil over medium-high heat. Once the butter has melted and starts to bubble, mix the fats together using a heatproof spoon or spatula.
- Place the potatoes with the cut sides facing down in a single layer in the skillet. Cook undisturbed until the cut sides are lightly browned, 3-5 minutes.
- Toss the potatoes once and continue cooking, stirring occasionally, until they are more deeply caramelized, another 3-5 minutes.
- Mix in the rosemary, garlic, remaining 1/2 tablespoon salt, and pepper. Stirring constantly, continue cooking until the garlic and rosemary are aromatic but not browned, about 1 minute.
- Immediately remove the skillet from the heat and serve while warm.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Vegetable
- Method: Stovetop
- Cuisine: Side Dish
Keywords: rosemary, potatoes, stovetop