Skillet Roasted Potato Wafers Recipes

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SKILLET ROASTED POTATOES WITH ROSEMARY



Skillet Roasted Potatoes With Rosemary image

Provided by Jacques Pepin

Categories     quick, weekday, side dish

Time 25m

Yield 6 servings

Number Of Ingredients 6

2 pounds small new potatoes (about 24), thoroughly washed and any damaged spots removed
3 tablespoons olive oil
1 tablespoon unsalted butter
1 cup water
1/4 teaspoon salt
2 tablespoons fresh rosemary leaves or 2 teaspoons dried

Steps:

  • Place the potatoes in one layer in a large saucepan and add the oil, butter, water and salt. Bring to a boil, cover and cook over high heat for about 8 minutes. Reduce the heat and continue cooking, covered, over low heat for about 10 minutes to brown the potatoes. Add the rosemary and cook, stirring occasionally, 2 to 3 minutes longer. Serve.

Nutrition Facts : @context http, Calories 194, UnsaturatedFat 6 grams, Carbohydrate 27 grams, Fat 9 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 108 milligrams, Sugar 1 gram, TransFat 0 grams

SKILLET ROASTED POTATOES



Skillet Roasted Potatoes image

By Jacques Pépin, a great way to cook mini potatoes on the stove top, but still enjoy the flavour of roasted potatoes!

Provided by Elly in Canada

Categories     Potato

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 lbs mini red potatoes or 2 lbs white potatoes
1 sprig fresh rosemary
2 cups chicken broth
2 tablespoons olive oil
1 tablespoon unsalted butter
1 teaspoon kosher salt (less if the broth is salty)
1 -2 tablespoon fresh chives, thinly chopped
fleur de sel

Steps:

  • Prepare potatoes and wash well in cold water.
  • Arrange in one layer in a large skillet so they are almost touching - they'll need room later when they are cracked open (nonstick pan works best).
  • Add rosemary, broth, oil, butter and salt.
  • Bring to a boil over high heat, reduce to medium, cover the pan, but leave the lid a lttle aside, and boil until potatoes are fork tender, about 20 minutes.
  • The liquid should still be about halfway up surrounding the potatoes; if not, add more broth or a little water until it does.
  • Remove the pan from heat, press on each potato with a spoon or 1/4 cup measure just until it cracks open.
  • Set the pan over medium-high heat and cook uncovered until the liquid has evaporated, let the potatoes sizzle until the bottoms have browned on one side, about 10 minutes.
  • Gently turn the potatoes and brown the other side, another 4 to 5 minutes.
  • Remove the pan from the heat and let rest for 5 minutes before serving.
  • Sprinkle with chives and serve.
  • Pass the fleur de sel so diners can sprinkle some on if they want!

SKILLET ROASTED POTATOES



Skillet Roasted Potatoes image

Provided by Lord Byron's Kitchen

Categories     Side Dish

Time 40m

Number Of Ingredients 9

3 pounds yellow-fleshed baby potatoes, (washed and cut into quarters)
2 tablespoons unsalted butter
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
green onions or parsley for garnish

Steps:

  • On medium heat, melt the butter and a little olive oil in the skillet.
  • Add the salt and pepper, and swirl the pan around to mix the salt and pepper into the melted butter.
  • Carefully place the potatoes into the skillet and move them around, coating each piece in the butter.
  • Allow the potatoes to sit for a while. Don't move them around the pan too much. Let the heat from the skillet brown the potatoes on each surface. Stir every 5 minutes or so.
  • After the potatoes have all turned a deep golden colour, add the paprika, garlic powder, and onion powder. Toss to coat.
  • Continue to brown the potatoes for a few minutes more before serving.
  • And, that's it! Top with green onions or parsley and serve.

SKILLET-ROASTED POTATO WAFERS



Skillet-Roasted Potato Wafers image

Provided by Pierre Franey

Categories     side dish

Time 30m

Yield 4 servings

Number Of Ingredients 4

1 1/2 pounds yellow gold potatoes
2 tablespoons corn oil
Salt and pepper to taste
1 tablespoon butter

Steps:

  • Preheat the oven to 400 degrees. Peel the potatoes, and plunge them in cold water to clean them. Slice the potatoes evenly into very thin rounds. Pat dry.
  • Place a 10-inch nonstick, ovenproof pan coated with two tablespoons of corn oil over medium-high heat. Distribute the potato slices evenly in the pan (they will overlap). Salt and pepper generously. Cook for five minutes, shaking the pan occasionally and using a spatula from time to time to redistribute the potatoes from bottom to top. Every minute or so, press the potatoes lightly with the spatula to flatten them.
  • Transfer the pan to the preheated oven. Cook for 15 minutes. Every five minutes, remove potatoes from the oven and press them down; then, return to oven. Remove from the oven, place a plate over the pan and invert the potatoes onto the plate. Gently return the potatoes to the pan to brown the other side. Distribute one tablespoon of butter around the potatoes and return to the oven for five more minutes to brown. Cut into wedges and serve.

Nutrition Facts : @context http, Calories 219, UnsaturatedFat 7 grams, Carbohydrate 30 grams, Fat 10 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 421 milligrams, Sugar 1 gram, TransFat 0 grams

JACOB'S SKILLET-ROASTED FINGERLING POTATOES



Jacob's Skillet-Roasted Fingerling Potatoes image

Fingerling potatoes are roasted in a skillet and then drizzled with a savory melted butter and herb blend for a delicious, easy side dish.

Provided by Jacob Welshans

Categories     Roasted Potatoes

Time 20m

Yield 4

Number Of Ingredients 8

1 ½ pounds fingerling potatoes
1 ½ tablespoons olive oil
3 teaspoons garlic powder, divided
1 ½ teaspoons salt
1 ½ teaspoons ground black pepper
⅓ cup butter, melted
1 ½ tablespoons chopped fresh thyme
1 ½ tablespoons chopped fresh sage

Steps:

  • Toss together potatoes with oil and 1 1/2 teaspoon garlic powder, salt, and pepper. Heat a skillet over medium high heat. Add potato mixture; cook, stirring occasionally, until potatoes are browned and cooked through, 15 to 20 minutes.
  • Meanwhile, stir together melted butter, remaining 1 1/2 teaspoons garlic powder, thyme, and sage in a bowl until well combined. Pour over potatoes.

Nutrition Facts : Calories 320.8 calories, Carbohydrate 32.2 g, Cholesterol 40.3 mg, Fat 20.5 g, Fiber 4.3 g, Protein 4.1 g, SaturatedFat 10.4 g, Sodium 849 mg

SKILLET-ROASTED POTATOES WITH GARLIC AND ROSEMARY



Skillet-Roasted Potatoes With Garlic and Rosemary image

This is such a delicious way to cook potatoes, and so good with meatloaf - For even cooking and proper browning, the potatoes must be cooked in a single layer and should not be crowded in the pan, so be sure to use a heavy-duty 12-inch skillet. A nonstick skillet simplifies cleanup but is not essential.

Provided by Chef mariajane

Categories     Potato

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 6

1 1/2 teaspoons minced garlic
2 teaspoons minced fresh rosemary
1 1/2 lbs Red Bliss potatoes, scrubbed and unpeeled (small or medium)
2 tablespoons olive oil
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper

Steps:

  • Combine garlic and rosemary in small bowl.
  • If using small potatoes, halve each potato. If using medium potatoes, quarter each potato to create 3/4 - 1- inch chunks. Rinse potatoes in cold water and drain well; spread on clean kitchen towel and thoroughly pat dry.
  • Heat oil in heavy-bottomed 12-inch nonstick skillet over medium-high heat until shimmmering. Put potatoes, cut side down on single layer; cook , without stirring, until golden brown (oil should sizzle but not smoke) 5-7 minutes. Using tongs, turn potatoes skin side down if using halved small potatoes or second cut side down if using quartered medium potatoes; cook withoug stirring, until deep golden brown, 5-6 minutes longer. Stir potatoes, then redistribute in single layer. Reduce heat to medum-low, cover, and cook until potatoes are tender (paring knife can be inserted into potatoes with no resistance), 6-9 minutes.
  • When potatoes are tender, sprinkle with salt and pepper and toss or stir gently to combine, Clean center of skillet and add garlic and rosemary mixture. Cook over medium-low heat, mashing with a heatproof rubber spatula, until fragrant, about 45 seconds, then stir mixture into potatoes; serve immediately.
  • TIP: Another way to serve these potatoes is to use 1 teaspoons chili powder and 1 teaspoons sweet paprika in place of the garlic and rosemary. When potatoes are tender, sprinkle with salt, and chili powder mixture and toss gently or stir gently to combine. Cook over medium-low heat until spices are fragrant, about 30 seconds.
  • Anotehr spice combination is 2 teaspoons lemon zest and 2 tablespoons minced fresh chives in place of the garlic and rosemary. When potatoes are tender, sprinkle with salt and pepper, and lemon chive mixture, and toss gently to combine.

Nutrition Facts : Calories 246.1, Fat 9.4, SaturatedFat 1.3, Sodium 450.3, Carbohydrate 36.8, Fiber 4, Sugar 2.3, Protein 4.4

SKILLET-ROASTED REUBEN POTATO CASSEROLE



Skillet-Roasted Reuben Potato Casserole image

I saw a similar dish prepared on a local TV station and since Reubens are one of my mother's favorite sandwiches, I made this recipe for dinner for my parents and they loved it! I've since made it many times for various potlucks and it always gets rave reviews! Serve with more Thousand Island dressing on the side or drizzled over top.

Provided by peesh

Categories     Main Dish Recipes     Beef     Corned Beef Recipes

Time 1h20m

Yield 8

Number Of Ingredients 7

3 potatoes, scrubbed and thinly sliced
4 tablespoons butter
salt and ground black pepper to taste
1 (16 ounce) can sauerkraut, drained
1 pound deli corned beef, shaved
1 cup Thousand Island dressing
½ pound deli Swiss cheese, thinly sliced

Steps:

  • Place potato slices in a bowl, cover with cold water, and soak for at least 15 minutes. Transfer to a colander and drain well.
  • Melt butter in a large nonstick skillet over medium heat. Arrange overlapping potato slices over the melted butter, starting at the center of the pan and going outward in a fan shape, until entire bottom surface is covered. Season with salt and pepper. Layer with sauerkraut, corned beef, Thousand Island dressing, and Swiss cheese.
  • Cover skillet with a lid and cook until potatoes are soft and cooked through and cheese is melted, 45 minutes to 1 hour.

Nutrition Facts : Calories 448.2 calories, Carbohydrate 25.9 g, Cholesterol 88.6 mg, Fat 30.3 g, Fiber 3.2 g, Protein 20.7 g, SaturatedFat 12.4 g, Sodium 1612.5 mg, Sugar 8.3 g

SKILLET RED POTATOES



Skillet Red Potatoes image

When I'm in a hurry to prepare potatoes, I resort to this recipe for skillet potatoes that I created myself. The mix of seasonings is just right and makes a delicious, attractive side dish. It's been a family favorite for a long time and fits with most any meal. -Lois Collier, Vineland, New Jersey

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 2 servings.

Number Of Ingredients 6

2 medium red potatoes, cooked and cut into 1/2-inch chunks
2 tablespoons canola oil
1/2 teaspoon dried parsley flakes
1/4 to 1/2 teaspoon garlic powder
1/4 to 1/2 teaspoon onion powder
1/4 to 1/2 teaspoon paprika

Steps:

  • In a skillet, heat oil over medium heat. Add potatoes; cook for 10 minutes, stirring occasionally. Stir in remaining ingredients; cook and stir until potatoes are browned and tender, about 5 minutes longer.

Nutrition Facts : Calories 205 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 2g fiber), Protein 2g protein.

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