One-Step Browned New Potatoes

Preparation info
  • Makes

    4

    Servings
    • Difficulty

      Easy

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

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.

Ingredients

  • 2 pounds red new potatoes, scrubbed and quartered lengthwise, or cut into 6 wedges if large
  • tablespoons

Method

  • 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 time