One-Step Browned New Potatoes

Preparation info

  • Makes


    • Difficulty


Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

These potato wedges cook in shallow water until tender. Once the water boils away, the potatoes brown in the pan until golden.


  • 2 pounds red new potatoes, scrubbed and quartered lengthwise, or cut into 6 wedges if large
  • tablespoons olive oil
  • 2 garlic cloves, crushed
  • Salt
  • Freshly ground black pepper
  • Chopped fresh parsley or rosemary (optional)


    • 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, garlic, and salt to taste. Bring the water to a boil.
    • Adjust the heat to maintain a steady boil. Cook, uncovered, until the water has evaporated, 15 to 18 minutes. Turn the potatoes over with a slotted spoon 2 or 3 times as they cook.
    • When the liquid has evaporated, raise the heat slightly to medium-high. Sauté the potatoes, tossing them frequently or turning with tongs, until golden and crusty, 7 to 10 minutes longer. Remove the garlic, season with pepper, parsley, if using, and more salt, if needed.