The Best Little Red Potatoes
This recipe is adapted from America’s Test Kitchen – the potatoes are both boiled and then pan-roasted in the same pot, yielding a tender center and crispy outside. Adapt the herbs, oils, and other flavor add ins you use!
  • CourseSide dish
Servings Prep Time
4servings 10minutes
Cook Time
25minutes
Servings Prep Time
4servings 10minutes
Cook Time
25minutes
Ingredients
  • 1.5pounds small red potatoes(or any small, waxy potato)
  • 3Tbsp extra virgin olive oil
  • 3cloves garlicwhole
  • 1 sprig rosemary
  • 3tsp dijon mustard
  • 1Tbsp red or white wine vinegar
  • 1/2tsp salt
Instructions
  1. Cut potatoes in half. Place them in a skillet (nonstick, or cast iron) cut side down. Add water up to just above half the height of the potatoes. Add olive oil, garlic, rosemary, and salt and bring to a simmer. Cover and cook for 15 minutes, until potatoes are fork-tender. Then, remove the lid, increase the heat until the water boils off and the bottoms of the potatoes turn brown. Remove from heat. Place garlic cloves, dijon, and vinegar in a bowl and stir to mash garlic to a pulp and combine all ingredients. Pour back over cooling potatoes and toss to coat. Discard rosemary.