June 09, 2017
Dinner, Side Dishes, Vegetables,
Potatoes , 5 Ingredients Or Less, Budget-Friendly, Easy/Beginner Cooking, Entertaining, Fall/Autumn, Passover, Rosh Hashanah, Sunday Dinner, Thanksgiving, Oven Roast, Stove Top, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegetarian, Herbs, Kosher Dairy more
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"This recipe is from our local newspaper. I love potatoes and these sound delicious."
Put potatoes into a saucepan large enough to hold them in a single layer. Add cold water to cover the potatoes by 1 inch. Add 1/2 teaspoon salt to the water. Cover and heat water to a boil over high heat. Then reduce the heat to medium, set the lid askew and simmer gently until the potatoes are fork tender, about 10 minutes.
Drain the potatoes and let cool until you can handle them. Slice them through their equator in half.
Heat a large 10- or 12-inch nonstick skillet over medium heat until it's hot enough to make a drop of water sizzle on contact. Add enough vegetable oil to the pan to coat it lightly, usually 1 to 2 tablespoons. Add the potatoes to the pan in a single, uncrowded layer. Turn the potatoes so they are all cut side down. Sprinkle lightly with salt. Reduce the heat to medium-low and let the potatoes cook until the cut side is crisp and golden, 3 to 5 minutes. Flip potatoes, sprinkle lightly with salt and cook 2 or 3 minutes more.
Transfer the potatoes to a bowl. Add a few skinny pats of butter or tiny drizzles of flavored oil and toss to distribute the flavor. Shower the potatoes with the fresh herbs, and serve hot.
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