Pan Crisped Potatoes Mark Bittman Recipes

Steps:

• Bring the potatoes to a boil in salted water to cover, then lower the heat to simmer until nearly tender, 10-15 minutes; drain well.
• Heat the oil over med-high heat in a 12-inch nonstick skillet for 3-4 minutes.
• You can use more oil for crisper potatoes or less oil to cut the fat.
• Add in the potatoes along with a healthy sprinkling of salt and pepper and cook, tossing and stirring from time to time (not constantly), until they are nicely browned all over, 10-20 minutes.
• Add in the garlic and continue to cook for 5 minutes more, stirring frequently.
• Taste and adjust seasoning if necessary, then serve.

Steps:

• Scrub the potatoes, then cut potatoes into 1-inch chunks.
• Heat 3 tablespoons butter in a deep skillet or broad pot over medium-high heat. Add potatoes, onions, garlic, a sprig of thyme or rosemary, and salt and pepper. Cook, stirring, until potatoes begin to turn golden, 10 minutes.
• Add good stock to barely cover the potatoes (about 2 cups). Bring to a boil, reduce heat and simmer, stirring occasionally, until potatoes are tender and liquid is reduced, about 30 minutes.
• Season to taste with salt and pepper, then serve garnished with thyme or rosemary.

Steps:

• Preheat the oven to 400°F. Peel the potatoes and cut them into slices about 1/8 inch thick (a mandoline comes in handy here). Toss the potatoes in an 8 X 11-inch or similar-size baking pan with 4 tablespoons of the oil or butter. Season the potatoes liberally with salt and pepper, spread them evenly, and put the pan in the oven.
• Cook for about 40 minutes, checking once or twice, until the potatoes are tender when pierced with a thin-bladed knife and have begun to brown on top. Turn on the broiler and adjust the rack so that it is 4 to 6 inches from the heat source.
• Top the potatoes with the fish, drizzle with the remaining oil or butter, and sprinkle with some more salt and pepper. Broil until the fish is done, 6 to 10 minutes depending on its thickness (a thin-bladed knife will pass through it easily). If at any point the top of the potatoes begins to burn, move the pan a couple of inches farther away from the heat source.
• Variations
• Toss 1 teaspoon or more of minced garlic with the potatoes.
• Mix up to 1/2 cup chopped fresh parsley, dill, basil, or chervil or 1 or 2 teaspoons of stronger herbs like thyme or rosemary with the potatoes.
• Season the potatoes with a tablespoon or so of curry, chili powder, or paprika or a few pinches of cayenne or hot red pepper flakes.
• Top the fish with thinly sliced tomatoes and drizzle them with olive oil or dot them with butter before broiling.
• Add other vegetables to the potatoes-a cup or more of chopped spinach, for example-but be aware that their moisture may keep the potatoes from browning well.

Steps:

• Bring the potatoes to a boil in salted water to cover, then lower the heat to simmer until nearly tender, 10 to 15 minutes. Drain well.
• Heat the oil over medium-high heat in a 12-inch nonstick skillet for 3 or 4 minutes. You can use more oil for crisper potatoes or less oil to cut the fat. (You can also use butter or a combination if you prefer.) Add the potatoes along with a healthy sprinkling of salt and pepper and cook, tossing and stirring from time to time (not constantly), until they are nicely browned all over, 10 to 20 minutes.
• Add the garlic and continue to cook for 5 minutes more, stirring frequently. Taste and adjust the seasoning if necessary, then serve.

Steps:

• Put oil in a large, deep saucepan over medium heat; a minute later add onion, celery, carrots, a large pinch of salt and some pepper. Cook until vegetables are glossy and onion is softened, 5 to 10 minutes. Add garlic, and stir; add farro, beans, tomatoes and stock, and stir.
• Bring to a boil, then adjust heat so mixture simmers steadily. Cook until farro and beans are tender, at least an hour, adding stock or water as necessary if mixture becomes too thick. Stir in parsley and basil (if using), then cook another 5 minutes. Taste and adjust seasoning, then serve with lots of Parmesan.