INGREDIENTS:
- 2 lb. small baby red potatoes, skin on
- 2 tbsp. unsalted butter
- ½ tsp. kosher salt
- ¼ tsp. ground black pepper
- ¼ cup (approx. 2-3) green onions, sliced and divided
INSTRUCTIONS:
- Using a vegetable peeler, remove a strip of the peel from around the center of each potato. Set aside.
- Heat butter over medium-high heat in a large skillet until melted. Add potatoes, kosher salt and pepper and stir to coat coat potatoes. Cover skillet with lid and cook for 10 minutes. Every 3 minutes, hold the lid down on the skillet and swirl the skillet in a circular motion in order to move the potatoes around in the skillet.
- After 10 minutes, turn the heat to high and continue cooking, swirling every 3 minutes, until potatoes are tender and golden brown, about 8-10 minutes. Add half the green onions to the skillet and swirl one additional time to combine. Cook for 1 minute.
- Garnish with the remaining green onions when serving.
Source: A Sweet Pea Chef
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