A great, inexpensive dish for one or a whole crowd. Makes a side dish or main course. Can be varied indefinitely.
Keys: Let the potatoes cook a long time without burning. Blackened edges are ideal and add flavor!
- Buy a bag of good quality, small red potatoes (1-1.5 inches diameter). My store sells a 1.5 lb. bag of organic reds that works well.
- Wash, dry, then cut one pound of the potatoes in halves, or quarter the big ones to get pieces about the same size.
- Put 3 T of olive oil in your 12″ skillet and heat over med-hi heat until shimmering.
- Add potatoes and a liberal sprinkling of Kosher salt and pepper. Lower heat to medium or medium-low.
- Add some additional seasonings such as thyme, marjoram, rosemary, sage plus red pepper flakes or not to your liking.
- Let these pan roast for at least five minutes before turning. Then, turn, and let roast for another five minutes.
- Turn again and keep this routine up until they’re done the way you like them, at least 20 minutes.
- Turn off the heat. To finish, sprinkle with finely chopped parsley, fresh or dried, and stir to incorporate. Dress with a little olive oil if they seem too dry, but don’t get them too wet!
- Let cool and serve. Can be stored for several days in fridge. Fantastic as a leftover.
- Crack one or more eggs onto the cooked mixture. Cover the skillet and let the eggs cook until just set. Serve one egg and the potatoes it sits on to each person. Yum!
- Start out sauteing two to four slices of bacon, diced, per pound of potatoes and cook the potatoes in the bacon fat. If needed, finish with olive oil.
- Add other stuff: sauteed onion, mushroom, or bell peppers.
- Add grated cheese, any kind that melts well, toward the end, or just after turning off heat. Let it melt.