Skillet Crusted Potatoes

Unless you hate potatoes, you are going to be hard pressed to find anyone that doesn’t like this dish.

Potatoes that are crispy... what is there not to like?

This is a classic three ingredient recipe that you will need to make in volume because there will be none left.

Key to getting the potatoes crispy is high heat and patience. Potatoes are one of those ingredients that take forever to get started but when they start to crisp it will happen very quickly.

Feel free to interchangeable swap out the potatoes - just make sure they are new potatoes. New potatoes are not a separate variety of potato, but younger versions of other varieties. The skin of new potatoes is generally thinner and flakier than the skin found on older potatoes. For this reason, new potatoes are rarely if ever peeled before cooking.

These potatoes are at their best when browned just before serving.

Ingredients

• 2 1/2 lbs small boiling potatoes
• 3 tbsp olive oil
• 1 tbsp fresh thyme leaves - chopped
• sea salt

Process

1. In a large saucepan cover potatoes with salted cold water by 1 inch and simmer potatoes until just tender (about 10-15 mins)
   
   
2. Drain potatoes in a colander and cool
   
   
3. Potatoes may be prepared up to this point 1 day ahead and chilled, covered
   
   
4. Halve potatoes crosswise
   
   
5. In a large non-stick skillet heat 1 1/2 tbsp oil, 1/2 tbsp thyme and salt to taste over moderately high heat until hot but not smoking
   
   
6. Add half of potatoes - cut sides down
   
   
7. Cook potatoes, without stirring, until cut sides are golden and crusty (about 5 mins)
   
   
8. Toss potatoes, shaking skillet, to coat with oil
   
   
9. Transfer cooked potatoes to a serving bowl
   
   
10. Cook remaining potatoes with remaining oil and thyme as above