An easy recipe for cooking potatoes on a stove-top.Based on a recipe by Florence Fabricant, The New York Times.
Prep Time50 minutesmins
Total Time50 minutesmins
Course: 45 - 60 Minutes to Table, Side Dishes - Potatoes
Servings: 6servings
Author: Catherine Christiano
Ingredients
1 ½poundssmall white or red potatoes
2tablespoonsextra-virgin olive oil
1tablespoonfresh rosemary leavesfinely chopped
salt and freshly ground black pepperto taste
1/4cupdry white wine or water
Instructions
Cut potatoes to uniform chunks of about 1 1/4". Place in microwave dish, add small amount of water, cover and cook 5 min.
Drain. To microwave dish add olive oil, rosemary, salt and pepper; toss to uniformly coat.
Place in a single layer in a cast iron or non-stick skillet. Place skillet over medium-high heat for five minutes, turning potatoes once. Potatoes should be nicely browned. Add wine or water to pan, cover, reduce heat to low. Simmer for 20 minutes, until tender when tested with sharp knife. Turn potatoes once or twice as they cook.