The Best Pan-Roasted Potatoes

January  6, 2014

Jenny is in perpetual search for easy, weeknight recipes to attempt to feed her family. When they balk, she just eats more.

Today: A side dish to convert the weeknight side dish skeptics.

Potatoes from Food52

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I have long documented in this space my antipathy for side dishes, and my family has learned to accept a constant round of broccoli, green beans, and yeah, I’ll say it, sweet potato fries straight from the freezer bag. 

But sides got a whole new lease on life chez moi with The Best Pan Roasted Potatoes. The best thing here is the reminder to work with waxy potatoes, which really do make a difference in these pan roasted dishes. Yes, you do need patience, and that may not seem like a weeknight virtue -- but while these are doing their thing for 12 minutes or so you can be chopping, stirring, or doing whatever else you need to do to get dinner on the table. 

Alternatively, you can ask your teenager about her boyfriend, her math homework, or the boyfriend who isn’t really her boyfriend, she says. That took 12 minutes! Okay, it took three. So now go ask another kid why their room looks like a Superfund site. Okay now you can check your potatoes. 

Brown! Spitting oil a little! Be careful. Once covered watch them carefully. Mine took 20 minutes to achieve that delicious sort of salty yield between the teeth. Eat on.

The Best Pan Roasted Potatoes by Gretchen @ Backyardnotes

Serves 2 to 10

Red bliss, Yukon Gold, or other waxy potatoes, 1 1/2 to 2 inches in size
Olive oil
Kosher salt

See the full recipe (and save and print it) here.

Photo by Mark Weinberg

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A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).

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Written by: Jestei

The ratio of people to cake is too big.

1 Comment

Panfusine January 7, 2014
This recipe totally ROCKED! Loved it!