Pan-Roasted Potatoes with Garlic & Rosemary

‍Crispy skillet potatoes with garlic and rosemary, finished with butter and a touch of sherry vinegar for balance and depth.

Serves: 4 | Prep Time: 10 minutes | Cook Time: 18–20 minutes

Ingredients

• 1½ pounds small new potatoes, washed and halved

• 6–8 garlic cloves, lightly crushed

• 2 tablespoons olive oil

• 1 tablespoon fresh rosemary, chopped

• ½ teaspoon freshly ground black pepper, or to taste

• 1 tablespoon unsalted butter

• ½ teaspoon sherry vinegar

Instructions

1. Heat the olive oil in a large skillet over medium-high heat.

2. Place the potatoes cut-side down in a single layer. Cook undisturbed for 5–7 minutes until a deep golden crust forms.

3. Reduce the heat to medium, add the garlic cloves, and cook for 1–2 minutes until fragrant.

4. Sprinkle with rosemary and black pepper.

5. Cover and cook for 10–12 minutes, occasionally shaking the pan, until the potatoes are tender.

6. Remove the lid and increase the heat slightly if needed to crisp further.

7. Add the butter and sherry vinegar, tossing gently until the butter melts and coats the potatoes.

8. Serve immediately.

Cook’s Note

Let the potatoes cook undisturbed at the start to develop a proper crust. Add the garlic after the potatoes begin to brown to prevent it from burning.