Skillet-roasted Potatoes With Lemon And Chives

Total Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 3
• 2 teaspoons lemon zest, grated
• 2 tablespoons fresh chives, minced
• 1 1/2 lbs red bliss potatoes, small size, scrubbed, unpeeled
• 2 tablespoons olive oil
• 3/4 teaspoon kosher salt
• 1/4 teaspoon ground black pepper

Recipe

• 1 .combine lemon zest and chives in a small bowl.
• 2 if using small potatoes (1 1/2 - 2 inches in diameter) halve each potato. if using medium potatoes (2-3 inch in diameter) quarter each potato to create 3/4 - to 1-inch chunks. rinse potatoes in cold water and drain well; spread on clean kitchen towel and thoroughly pat dry.
• 3 heat oil in heavy-bottomed 12-inch nonstick skillet over medium-high heat until shimmering. add potatoes, cut side down in 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 potatoes, or second cut side down if using quartered potatoes; cook without stirring until deep golden brown, 5-6 minutes longer. stir potatoes, then redistribute in single layer. reduce heat to medium-low, cover and cook until potatoes are tender (paring knife can be inserted into potatoes with no resistance), 6-9 minutes.
• 4 when potatoes are tender, sprinkle with salt and pepper, and lemon chive mixture, and toss or stir gently to combine serve immediately.