Skillet-Roasted Potatoes with Garlic and Rosemary

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Appears in Cook's Illustrated May/June 2005

Greasy potatoes, burnt crusts, and uneven cooking were just three of the problems we had to solve to resurrect this classic method of roasting spuds on the stovetop.

SERVES3 to 4

TIME35 minutes

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WHY THIS RECIPE WORKS

We wanted a truly outstanding stovetop-roasted potato recipe (extra-crisp on the outside and moist and creamy on the inside) to turn to when our oven wasn’t free. The key turned out to be choosing the right potato and cutting it uniformly: ...

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