Skillet-Roasted Potatoes with Lemon and Chives

Name: Skillet-Roasted Potatoes with Lemon and Chives
Yield: 3-4 servings
Ingredients: 2 tsp grated lemon zest; 2 Tbsp minced fresh chives; 1½ lb Red Bliss potatoes, small or medium, scrubbed and unpeeled; 2 Tbsp olive oil; ¾ tsp kosher salt; ¼ tsp ground black pepper; 1½ tsp minced garlic; 2 tsp minced fresh rosemary

8 ingredients•9 steps•3-4 servings

America's Test Kitchen

Ingredients

Lemon-Chive Version

2 tsp grated lemon zest
2 Tbsp minced fresh chives

Potatoes

1½ lb Red Bliss potatoes, small or medium, scrubbed and unpeeled
2 Tbsp olive oil
¾ tsp kosher salt
¼ tsp ground black pepper

Garlic-Rosemary Variation

1½ tsp minced garlic
2 tsp minced fresh rosemary

Instructions

1
Combine lemon zest and chives in a small bowl (or garlic and rosemary if using that variation). Set aside.
2
Prepare the potatoes:
3
Rinse potatoes in cold water and drain well. Spread on a clean kitchen towel and thoroughly pat dry.
4
Heat oil in a heavy-bottomed 12-inch nonstick skillet over medium-high heat until shimmering.
5
Add potatoes cut side down in a single layer. Cook without stirring until golden brown, 5-7 minutes. The oil should sizzle but not smoke.
6
Using tongs, turn potatoes:
7
Cook without stirring until deep golden brown, 5-6 minutes longer.
8
Stir potatoes and redistribute in a single layer. Reduce heat to medium-low, cover, and cook until tender (a paring knife can be inserted with no resistance), 6-9 minutes.
9
Sprinkle with salt, pepper, and the lemon-chive mixture. Toss gently to combine. Serve immediately.

💡 Cook's Notes

For even cooking and proper browning, potatoes must be cooked in a single layer and not crowded—use a heavy-duty 12-inch skillet. A nonstick skillet simplifies cleanup but is not essential. Small or medium potatoes work well but must be cut differently. Large potatoes are not recommended as pieces will be uneven and won't cook at the same rate.