Tuesday, August 27, 2013

Olive Oil Skillet Potatoes

This recipe is based on an old Gourmet magazine recipe and makes potatoes that are melt-in-your-mouth delicious. I love them and love that they are so easy to make. While the celery salt is not essential, I love the delicious flavor that it adds to the potatoes. If you don’t like it or can’t find it, leave it out and your side dish will be just as wonderful.
Olive Oil Skillet Potatoes 1 1/2 pounds Yukon Gold potatoes, peeled and thinly sliced (1/8″ slices) 1 cup water 2 Tablespoons olive oil 2 Tablespoons minced garlic 1/2 teaspoon dried parsley 1 teaspoon celery salt (regular salt if you prefer) 1. Combine potatoes, water, olive oil, garlic, parsley and celery salt in a skillet. Bring to a simmer over medium-high heat. Cover skillet and reduce heat to medium. Simmer briskly, shaking skillet occasionally to arrange potatoes. Cook for about 10 minutes, or until the potatoes are tender, but not mushy. Remove the lid and allow to cook until all liquid is evaporated.

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