One-Step Crusty Red Potatoes

Preparation info
  • Makes


    • Difficulty


Appears in
Get in There and Cook: A Master Class for the Starter Chef

By Richard Sax

Published 1997

  • About

These potatoes cook in shallow water until tender; once the water boils away, the potatoes brown in the same pan until golden.


  • 1¼ to 1½ pounds red-skinned new potatoes, scrubbed and quartered lengthwise (if larger, cut in 6 wedges)
  • tablespoons olive oil


  1. Place the potatoes in a wide, heavy nonstick skillet. Add enough cold water to come about two-thirds of the way up the potatoes. Add the olive oil, a sprinkling of salt, and the garlic. Bring the water to a boil.
  2. Adjust the heat to maintain a steady but not violent boil. Cook, uncovered, until the water evaporates, 15 to 18 minutes; turn the potatoes ove