Skillet-Roasted Potatoes with Lemon and Chives
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: Red Bliss potatoes, cut in half if they’re small or quartered if they’re medium, offer a great crust and a moist interior. The winning cooking technique for our stovetop-roasted potato recipe was to first brown the potatoes over high heat, cover, and finish the cooking over low heat, which allowed the insides to cook through while the outsides stayed crisp.