Boiling the potatoes first cooks their interior, and pan-frying in the skillet creates a crunchy golden crust. In the summer, I do this second step on the grill. Brighten them up with lemon zest and fresh parsley. They’re like elegant hash browns!
Skillet Baby Potatoes
1 1/2 lbs baby potatoes, Red or Yukon Gold, scrubbed, skins on, left whole
3 tblsp extra-virgin olive oil
2 cloves garlic, chopped
zest and juice of 1 lemon
2 tblsp Italian parsley, chopped
sea salt and fresh black pepper
1. Cover the potatoes in cold, salted water. Bring to a boil and cook until a knife easily slips in, about 15 to 20 minutes. Drain and let cool. When they are cool enough to handle, halve each potato.
2. Heat the olive oil over medium-high heat in a large skillet. When oil is hot, toss in chopped garlic. Place potatoes in a single layer, cut side down, and crisp until well browned. Flip the potatoes over to crisp the skins. This should take between 8 to 10 minutes.
3. Place potatoes in a large serving bowl and toss gently with lemon zest, lemon juice, parsley, salt and pepper.