Skillet Roasted Potatoes With Rosemary Recipe (2024)

I routinely make almost this same dish, except I cut the potatoes, sprinkle on tarragon instead of rosemary and - here's the essential element - use a metric ton of butter. When you start out, facing an empty cast-iron skillet, and scoop up so much butter that you think, "This is way too much butter. Nobody can eat this much butter. This could kill a small moose." That's the correct amount. Then just let them there po-tates sizzle until they're brown and crusty. You're welcome, cardiologists.

“Cayette is the name used in some parts of France for patties of ground meat flavored with onion and garlic, and combined with greens like spinach, lettuce, Swiss chard (the most common choice in the Lyon area where I grew up) or kale, or even with a mixture of these greens.”

Loved Keith3521's note on the amount of butter so I kicked that up quite a bit. I have roasted potatoes before in olive oil, sea salt, herbs but had not added water, butter and a two-step cooking process. I cut small red potatoes into 1/4" slices. Just enough for a single layer in the pan. I let the 2nd lower heat process continue until the water had evaporated, turned the potatoes to achieve browning on both sides & added sliced onions to a grilled finish. Delicious! Thank you for the recipe.

Love these, but the pan I use doesn't get rid of all the liquid during the 10 minutes and the potatoes didn't brown....so I took the lid off and cooked it down more, and added the rosemary.

I thought they were small red potatoes.

Yes. So you can control the amount of salt, not the butter maker. :)

Lol! They are NOT tomatoes. The picture posted IS baby red potatoes. That's how they look after they are done roasting in the pan. Do you not know the difference between a tomato and potato? Silly.

I used this technique to make the potatoes then made homefries with the leftovers by adding garlic, onion and pan roasted pancetta bits. Finished off with a touch of fresh parsley. I did not slice the potatoes, I actually just smashed them with the tines of a fork. Looked great, tasted better.

This turned out much better than expected...especially since I accidentally threw the rosemary in with the water and everything else! Because there were only two of us, I didn't use quite as many potatoes, but I'm glad I didn't take out anything else. I actually liked this better than roasting in the oven...a little easier and the potatoes were really moist inside!

Is this best cooked in a saucepan, or cast iron skillet? Picture looks like wide, shallow, cast iron, or enameled cast iron.And I can see how someone looking at the picture might think they're tomatoes. Charity is usually a good policy.

Don't crowd the pan!

Is diseased rosemary better tasting? I just used dried.

Sub the water for chicken broth, add a bit more butter. It’s delicious.

Used cast iron skillet Extra butter.

Instead of rosemary, I used Penzy’s Northwoods Fire Seasoning to taste. For less heat, you can use plain Northwoods Seasoning. Delicious.

I halved the potatoes (cooking for two) but failed to adjust the amount of water accordingly, I guess - cooked fine, and delicious, but no kind of crust on the skins

Add some chopped parsley and roasted garlic with the rosemary.

2 pounds = 900 grams

Has become one of my all-time favorite ways to do potatoes! Easy, colorful and so delicious! Equally great for quick weeknights or fancy dinners!

Loved Keith3521's note on the amount of butter so I kicked that up quite a bit. I have roasted potatoes before in olive oil, sea salt, herbs but had not added water, butter and a two-step cooking process. I cut small red potatoes into 1/4" slices. Just enough for a single layer in the pan. I let the 2nd lower heat process continue until the water had evaporated, turned the potatoes to achieve browning on both sides & added sliced onions to a grilled finish. Delicious! Thank you for the recipe.

I used chicken stock, only b/c I had some I needed to use up, but followed the recipe exactly as prescribed and loved it! My potatoes never "browned" but they were creamy on the inside, excellent flavor, easy to prepare! Will definitely make these again!

Instead of rosemary, I used Penzy’s Northwoods Fire Seasoning to taste. For less heat, you can use plain Northwoods Seasoning. Delicious.

Used cast iron skillet Extra butter.

Sub the water for chicken broth, add a bit more butter. It’s delicious.

I used this technique to make the potatoes then made homefries with the leftovers by adding garlic, onion and pan roasted pancetta bits. Finished off with a touch of fresh parsley. I did not slice the potatoes, I actually just smashed them with the tines of a fork. Looked great, tasted better.

I added caramelized shallots and garlic to the potatoes, when I added the herbs (the last 2-3 minutes of cooking). Additionally, I didn't have any rosemary by itself, so I used herbs de Provence. The potatoes ended up perfect!

Easy and very tasty. I added dried rosemary and thyme with the water and oil. perfect for a quick side dish.

Is this best cooked in a saucepan, or cast iron skillet? Picture looks like wide, shallow, cast iron, or enameled cast iron.And I can see how someone looking at the picture might think they're tomatoes. Charity is usually a good policy.

10/7/2020 vice presidential debate night. cooked to accompany filet - Mark Bittman recipe for steak Diane , and Julia Child's baked tomatoes.Cooked in big copper sauce pan, 6 new potatoes, butter and olive oil. Butter seemed to brown too much, followed recipe, didn't brown, added diseased rosemary. turned out good, edible. think roasting in oven is better. Probably won't make this again.

I made this a little healthier by subbing 1 c. vegetable broth for the 1 c. water. Used 1 T of vegan butter. Added fresh rosemary. The potatoes browned nicely.